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1
Make the creme anglaise: in a small pot, bring the milk, cream, salt, 1/4 cup of sugar, and vanilla bean to a simmer over medium heat.
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2
When it simmers, whisk the remaining sugar and egg yolks together in a medium heat-safe bowl.
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3
Add about 1/3 of the milk mixture to the yolk mixture, whisking constantly. Return the mixture to the pot, whisking well to combine. Continue to heat over medium low heat until the mixture is thick enough to coat the back of a spoon. Stir constantly.
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4
Strain the sauce and chill in the refrigerator until nicely cold. Meanwhile, make the meringues.
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5
In the bowl of an electric mixer, whip the egg whites and cream of tartar to soft peaks. Gradually add the sugar and continue to beat to stiff peaks.
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6
Bring the milk to a simmer in a small pot. Drop scoops of meringue (about 2-3 heaping tablespoons in size) into the hot milk and poach until fully cooked, 2-3 minutes. Drain with a slotted spoon.
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7
To serve, warm the jam to loosen it. Divide the creme anglaise between two bowls. Drizzle the jam over the sauce and swirl lightly to combine.
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8
Place the meringues on top of the sauce, and garnish with raspberries and pistachios. Serve immediately.
