500 ml milk
200 g castor sugar
50 ml water
6 egg whites
100 g castor
pinch of salt
500 ml milk ( or 250 ml milk and 250 gm cream)
½ vanilla bean, cut in half & scraped (optional)
6 egg yolks
100 g castor sugar
In a bowl whisk the eggs yolks with one third of the sugar to a ribbon consistency. Bring the milk to the boil with remaining sugar & the vanilla & pour it on to the egg mixture, whisking continuosly, to 80°C, until the custard is just thick enough to coat the back on the spoon. Do not let it boil.
Pass the custard through a conical strainer into a bowl .
Just before serving make a toffee by boiling the castor sugar & water in a saucepan over a high heat without stiring until caramel coloured. Allow to cool a little.
To serve, pour the hot custard into serving bowls. Float 2 meringue in each bowl of custard. Using a spoon, drizzle fine threads of toffee over the meringues.
Whip the eggs whites until stiff peaks forms, then slowly add the castor sugar, still whisking to make a stiff meringue