Ingredients
Equipment
Method
Make the Custard:
- In a medium saucepan, combine the whole milk, sugar, and seeds scraped from the vanilla bean. Heat over medium-low heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks until pale and slightly thickened. Gradually add the warm milk mixture to the yolks, whisking continuously.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 10-15 minutes.
- Once thickened, remove from heat and let cool slightly.
Make the Meringue:
- In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the 1/3 cup of sugar while continuing to beat until stiff peaks form.
Poach the Meringues:
- Bring a pot of water to a gentle simmer. Drop spoonfuls of meringue into the simmering water and poach for about 2-3 minutes on each side.
- Remove with a slotted spoon and place on parchment paper to cool.
Make the Caramel Sauce:
- In a small saucepan, combine the 3/4 cup of sugar and 3 tablespoons of water. Cook over medium heat until the sugar dissolves and turns deep amber.
Assemble the Dessert:
- Pour the cooled custard into serving bowls. Place the poached meringue on top and drizzle with caramel sauce just before serving.
Notes
- Use fresh eggs for a better meringue.
- Ensure mixing bowls are clean for optimal whipping.
- Cook the custard slowly to avoid curdling.
- Let the meringue cool completely for best texture.