Serves: 10
Total Calories: 196

10 egg whites, room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1 cup plus 1 tablespoon confectioners' sugar
4 1/2 cups milk (use only whole milk)
1 cup granulated sugar
10 egg yolk
1 teaspoon vanilla extract

In a clean bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually increasing the mixing speed, add one cup of the confectioners’ sugar, a few tablespoons at a time, beating until stiff. Continue beating until meringue is very stiff and glossy but not dry. In a large sauté pan, combine 4 cups of the milk with the granulated sugar. Slowly warm over medium heat until hot, but not boiling, stirring constantly. Spoon out meringue by heaping teaspoonfuls and use a second spoon to ease the islands into the warm milk. Poach the meringues for 1 minute or until they puff up. Turn them with a slotted spoon and poach for 1 minute more. Use a slotted spoon to transfer the poached meringue mounds to a baking sheet. Refrigerate the meringues and keep the milk warm. In a mixing bowl, blend egg yolks with the remaining 1/4 cup milk. Stir this mixture into the warm milk. Transfer the milk mixture to the top of double boiler. Cook over simmering water, stirring constantly, until the mixture coats a wooden spoon. Be careful not to overcook or your yolks will scramble. Stir in vanilla. Set pan in a bowl of ice to cool, stirring often with a wooden spoon. Pour the cold custard into a large glass serving bowl. Remove the meringues from the refrigerator and dust lightly with the remaining confectioners’ sugar. Quickly glaze under a hot broiler for 2–3 seconds, just enough to lightly brown. Use a metal spatula to carefully set the meringues on top of the custard. Cover tightly and refrigerate for several hours or overnight. Serve very cold topped with Creme Anglaise au Kirsch or Raspberry Sauce and fresh fruit such as strawberries, kiwi, or raspberries, if desired.

Nutritional Facts:

Serves: 10
Total Calories: 196
Calories from Fat: 20

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