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1
To make Custard: Whisk yolks with sugar in bowl 2 minutes, or until thick and pale yellow in color.
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2
Bring milk to a boil in medium saucepan.
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3
Whisk 1/2 cup hot milk into egg mixture until blended.
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4
Whisk in remaining milk in steady stream until smooth.
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5
Return mixture to saucepan, and cook over medium-low heat 5 minutes, or until thickened but not boiling, stirring constantly.
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6
Strain into clean bowl, cool, then stir in vanilla.
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7
To make Meringue Islands: Line baking sheet with 2 layers paper towels.
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8
Beat egg whites with electric mixer on low speed 2 minutes, or until frothy.
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9
Add 2 Tbs.
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10
sugar and pinch salt, increase speed to medium, and beat 1 minute, or until meringue begins to turn white.
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11
Add 2 Tbs.
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12
sugar, and beat 2 minutes more.
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13
Add remaining sugar, and beat 4 to 5 minutes, or until firm peaks form.
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14
Beat in vanilla extract until just combined.
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15
Bring 1 inch water to a simmer in large skillet over medium heat.
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16
Using 2 soupspoons, scoop and scrape 6 dollops of meringue into simmering water.
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17
Poach 1 minute.
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18
Flip meringues, and poach 1 minute more, or until puffy and firm.
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19
Transfer to prepared baking sheet, and repeat with remaining egg white mixture to make 18 meringues.
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20
Cool.
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21
Ladle 1/2 cup Custard into each of 6 shallow serving bowls.
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22
Float 3 Meringue Islands atop each serving.
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23
Sprinkle with nutmeg, and drizzle with caramel sauce, if using.
