Ingredients

• 2 cups milk
• 2 eggs
• 3 tbsp. sugar
• 2 oranges
• 1 cup orange juice
• 2 tbsp. Cheese Powder

Method

• Separate egg yolks and whites.
• Beat whites till stiff and standing in peaks. 
• Boil one cup milk in flat saucepan and keep simmering on low fire.
• Drop 1 tbsp. 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 slotted flat spoon and keep aside. Make about eight such floats.
• In the top of a double boiler put the balance cup of milk and whatever is left over from cooking floats.
• Add 2 tbsp. sugar and bring to boil.
• Remove from fire, cool slightly 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 pods and slit each from the back to make two 'petals'.
• Remove pips and save for garnish. Take out the juice from the balance oranges and mix in the rind, 1 tbsp.sugar and  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.