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1
For the meringue: Heat 1-inch water in a 4-quart saucepan, covered, over high heat until it simmers, about 8 minutes.
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2
Decrease the heat to maintain a simmer.
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3
Combine the sugar and whites in the bowl of a stand mixer and set over the simmering water.
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4
Whisk continually until the sugar has dissolved and the mixture lightens in color, doubles in volume, and reaches 140 degrees F, 3 to 4 minutes.
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5
Place the bowl on the stand mixer and, using the whisk attachment, whisk on high until stiff peaks form and the meringue has cooled slightly, approximately 7 minutes.
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6
Set aside.
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7
To form and cook the oeufs: Place the milk, 2 tablespoons of the sugar, and vanilla bean into a 2-quart saucier, cover, and set over high heat.
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8
Bring the mixture just to a simmer, approximately 5 minutes.
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9
Uncover, decrease the heat to low, and maintain a temperature of 180 to 190 degrees F.
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10
Use a 1-1/2 ounce disher to scoop the meringue, 4 at a time, into the milk, and poach for 3 minutes.
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11
Gently flip with a slotted spoon and cook until firm to the touch, another 3 minutes.
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12
Remove to a tea towel-lined half sheet pan.
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13
Repeat with the remaining meringue mixture, maintaining the temperature of the milk to make sure it does not boil.
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14
Hold the meringues at room temperature until ready to serve, or store in an airtight container over night.
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15
(Can be made a day ahead and stored, and kept covered in the refrigerator.)
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16
Decrease the heat to low and keep the milk warm in the pan.
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17
To finish the neige: Whisk together the egg yolks, kosher salt, and remaining 2 tablespoons sugar in a medium mixing bowl until well combined and slightly lightened in color, approximately 2 minutes.
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18
Slowly add half of the milk mixture, whisking constantly.
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19
Return the entire mixture to the saucepan over low heat, and stir frequently with a spatula or wooden spoon until the sauce has thickened slightly and coats the back of the spatula or spoon, 8 to 9 minutes.
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20
You should be able to draw a line on the back of the utensil with your finger.
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21
Strain the sauce through the fine mesh strainer into a bowl set over an ice water bath and stir until chilled.
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22
(Can be made a day ahead and stored, covered in the refrigerator.)
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23
To serve: Spoon a small amount of sauce into the center of a shallow bowl and top with 2 oeufs.
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24
Sprinkle on pistachios, if desired.
