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1
Put the milk in a large saucepan and add 6 tablespoons of the sugar and vanilla.
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2
Bring to a simmer, stirring.
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3
Meanwhile, beat the egg whites until they are almost stiff.
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4
Sprinkle with 6 tablespoons of sugar and salt and continue beating until the mixture is quite stiff.
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5
Using two large spoons, mold the meringue into oval shapes and slide them onto the top of the simmering milk.
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6
Make a few at a time, until there are 12.
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7
Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side.
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8
Cook 30 to 40 seconds on the second side and remove.
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9
Drain on paper towels.
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10
Continue until all the meringue has been cooked.
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11
Strain the milk.
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12
Put the egg yolks in a saucepan and beat them until they are light and lemon colored.
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13
Gradually add the milk to the yolks, beating constantly.
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14
Use a wooden spoon and stir constantly over low heat, making certain that the spoon touches all over the bottom of the saucepan.
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15
Cook, stirring, until the mixture has a custardlike consistency and coats the sides of the spoon.
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16
Do not let the sauce boil or it will curdle.
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17
Immediately remove the sauce from the stove and continue stirring.
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18
Let the sauce cool to room temperature, then ladle over the meringue.
