how to make a floating island"??!
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We used to separate the eggs, make the islands, whites made into meringue, poached in a small amount of milk, cream and water, you have to turn them on all sides to cook them enough so there set, then we strained the milk to remove the bits, and reheated it, making the river of custard with the leftover egg yolks, sugar, vanilla and a bit of cornstarch for a slight thickening, a pro can make it without.
If your doing a presentation you pour the custard into a large plate or oval bowl and put the island on top, individual in a Champagne glass or dish. You can decorate the islands with slivered almonds, chocolate or butterscotch sauce drizzled over them, we use to caramelize sugar and do the same and make spun sugar for and added dimension, it is not hard to make I would use icing sugar when making the islands as the small amount of cornstarch stabilizes the egg whites so the do not fall apart when poaching in the milk, just keep it at a gentle simmer do not boil, as it will scald and boil over for sure. Let me know how it went, or if you have anymore questions you can reach me through my profile page.
Basically a floating island is just a meringue on top of custard, but there are 2 schools of thought when it comes to how to cook the meringue.
One way is by poaching quenelles of uncooked meringue in hot milk for about 2 minutes and the result will be a soft cooked meringue with not crunch to it. The other way is just cooking mounds of meringue in an oven at the lowest temperature possible for a long period, more like a drying process really until the meringue develops a crust.
Jetpacks. Lots and lots of jetpacks. The inhabitants may not like this and may resort to the generous appliaction of crowbars to the face. But you will be prepared for this as you will have come armed with the candlestick. Hey, if it was good enough for Colonel Mustard in the Conservatory, it'll be good enough for you. Enjoy your new floating island.
Experience
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