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1
To make the custard, dissolve the cornstarch in 1/4 cup milk in a large saucepan.
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2
Add the remaining milk, the cream, and sugar and bring to a simmer over medium heat, stirring often.
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3
Whisk the egg yolks in a bowl and whisk in the hot milk mixture.
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4
Return to the saucepan and stir over medium heat, cooking just until the custard coats the back of a wooden spoon.
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5
Do not boil.
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6
Remove from the heat and stir in the vanilla.
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7
Strain the custard into a bowl.
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8
Top with a piece of plastic wrap pressed directly on the surface of the custard and pierce a few slits in the wrap.
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9
Let cool, then refrigerate at least 2 hours, until chilled.
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10
To make the meringues, bring the milk and 1 1/4 cups water to a boil in a large frying pan over high heat.
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11
Reduce the heat to very low so it is below a simmer.
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12
Beat the egg whites until they form soft peaks.
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13
Gradually beat in the sugar until the peaks are stiff and glossy.
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14
Using two large soup spoons, shape ovals of the meringue and carefully transfer them to the hot milk mixture.
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15
Do not add more than 4 meringues at once, as they will expand.
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16
Cook for 1 minute, then turn and cook for 30 seconds more, just until set.
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17
Using a slotted spoon, transfer to a clean kitchen towel to drain.
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18
Repeat with the remaining meringue.
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19
Let cool.
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20
Divide the custard among shallow bowls and top with the meringues.
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21
Grate the chocolate over each and serve immediately.
