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Top airy meringue with silky creme anglaise and sticky-sweet caramel to create this "floating island."

Source: Martha Stewart Living, February 2011
Total Time Prep Servings Yield

Ingredients

FOR THE MERINGUE

FOR THE CREME ANGLAISE (makes about 1 1/2 cups)

FOR THE CARAMEL

Directions

Cook's Notes

Meringue can be refrigerated for up to 3 hours. Creme anglaise can be refrigerated for up to 2 days.

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