Drop 1 tbsp stiff egg white at a time into the simmering milk.
Gently spoon a little milk on top and cook the 'float' for a minute.
Remove with perforated flat spoon and keep aside.
In the top of a double boiler pour the remaining cup of milk and the leftover milk from cooking floats.
Add 2 tbsp sugar and bring to boil. Remove from fire, cool and add lightly beaten egg yolks.
Keep over pan of hot water and beat with egg beater till thick. Pour into flat serving dish and chill.
Grate orange rind and keep aside.
Take out 5 segments and slit each to make two 'petals'.
Remove pips and save for garnish. Extract the juice from the remaining orange and mix in the rind, 1 tbsp. sugar and Amul cheese powder. Carefully pour the orange cheese mixture on top of the chilled custard. Arrange the floats in a circle around the dish. Place one orange petal between each float. Keep two petals in centre. Chill well before serving.
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