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1
Separate the eggs.
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2
Combine the yolks with 2/3 cup sugar.
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3
Beat until the yolks are very thick.
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4
Heat the milk to just below boiling.
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5
Add vanilla.
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6
Whisk the hot milk into the egg yolk mixture, stirring continuously.
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7
Place the mixture in the top of a double boiler, over but not in boiling water, and continue whisking until the mixture reaches approximately 180 degrees.
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8
Place in the refrigerator to cool.
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9
Beat the egg whites with about 1/4 cup sugar until very stiff.
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10
Fill two pans with water and place over high heat.
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11
Bring to a high simmer but not a boil.
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12
Lower the heat and, with a soup spoon, make little snowballs (about 15 or 16) from the egg whites.
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13
Poach each snowball in water - with two pans they can be done in two batches.
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14
The water must never boil.
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15
The egg-white balls should poach approximately 3 minutes on each side.
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16
Turn them with a fork.
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17
Drain the egg-white snowballs on a cake rack set over a bowl so any water will drain into the bowl.
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18
Place the snowballs on top of the cold custard.
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19
At the last minute melt the chocolate in a double boiler, over but not in boiling water, adding a little water, 2 to 3 tablespoons, to thin the chocolate.
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20
If there is a delay and the chocolate mixture thickens, reheat it, adding more water.
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21
When ready to serve, pour the chocolate mixture into a warm pitcher and pass to pour over the poached meringues and custard.
