Ingredients
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Method
- 1
Heat the milk and vanilla pod in a wide shallow pan until barely simmering. Keep it at the gentlest heat.
- 2
Whisk the egg whites to stiff peaks, then whisk in the 100 g sugar a spoonful at a time until thick and glossy.
- 3
Using two wet dessert spoons, shape egg shaped meringues and slide them into the milk, 4 or 5 at a time. Poach for 2 minutes each side, then lift out onto a clean tea towel.
4 min - 4
Strain the poaching milk into a jug and take out the vanilla pod. Whisk the yolks with the 60 g sugar until pale. Whisk in the hot milk, return to the pan and stir over a low heat for 6 to 8 minutes until it coats the back of a spoon. Do not boil.
7 min - 5
Pour the custard into a shallow serving dish, cool, and chill for 1 hour. Float the meringues on top.
60 min - 6
Heat the 100 g sugar and water in a small pan without stirring until golden amber, about 6 minutes. Let it thicken for 1 minute, then drizzle it over the meringues in threads. Serve straight away.
6 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
