Homemade stovetop vanilla custard topped with poached clouds of meringue.
INGREDIENTS (for 6 servings):
- 2 egg whites
- 1 pinch salt
- 1/4 cup white sugar
- 3 cups milk
- 3 eggs
- 2 egg yolks
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form.
Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside.
Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan.
Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla.
To serve, pour custard in a dish and top with poached meringues.