-
1
In a large nonreactive saucepan, combine 2 1/2 cups of the milk, 1/2 cup of the sugar, and the vanilla over medium heat and whisk to dissolve the sugar.
-
2
Bring to a gentle boil.
-
3
In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
-
4
Add the remaining 1 tablespoon sugar and continue beating until stiff peaks form.
-
5
With a wooden spoon, scoop 2 balls of the meringue into the simmering milk mixture.
-
6
Poach the balls for 2 to 3 minutes, rolling them over with the spoon and basting them with the milk.
-
7
When all sides are cooked (they are slightly firm to the touch), lift them out with a slotted spoon and set aside on a platter.
-
8
Scoop 2 more balls from the remaining meringue and repeat the process..
-
9
The meringues can be stored for about 1 hour, loosely covered with plastic wrap, in the refrigerator until ready to use.
-
10
In a small mixing bowl, combine the remaining 1/2 cup milk, the egg yolks, and cornstarch and whisk together.
-
11
Slowly whisk 1/2 cup of the warm milk mixture that the meringues were cooked in, into the egg mixture, then pour back into the warm milk mixture in the saucepan.
-
12
Whisking constantly, bring the mixture to a gentle boil and cook until it thickens enough to coat the back of a wooden spoon, about 2 minutes.
-
13
Remove from the heat, pour into a glass bowl, and let cool to room temperature.
-
14
Cover with plastic wrap, pressing the wrap down against the surface of the custard to keep a skin from forming.
-
15
Refrigerate for at least 4 hours or up to 8 hours.
-
16
To serve, gently stir the custard and spoon equal amounts into four dessert bowls.
-
17
Set a meringue ball on top of each and drizzle with the caramel sauce.
-
18
In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often.
-
19
Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes.
-
20
Remove from the heat.
-
21
Stir in the cream, return the saucepan to high heat, and boil the sauce until regains the consistency of a thick syrup, about 2 minutes.
-
22
Let cool.
-
23
The sauce can be refrigerated until ready to use.
-
24
Allow it to reach room temperature before using it.
-
25
Yields: about 3/4 cup
