I've decided on Floating Island for Sunday dessert. As I recall from childhood, my grandmother's was quite simple; just the meringues and custard, no caramel or praline. My mother says that my grandmother would poke toasted almond slivers into the merinques after they were cooked, for crunch presumably, but I don't remember that. Someone else mentioned that a friend would put praline into the meringue. I looked at Ina Garten's recipe, and it's certainly tarted up but sounds delicious. Thoughts?