-
1
Put the milk and cream in a skillet and add six tablespoons of the sugar.
-
2
Bring to the simmer, stirring, and let simmer until the sugar is dissolved.
-
3
Add the vanilla and blend.
-
4
Beat the egg whites until they are almost stiff.
-
5
Sprinkle with six more tablespoons of sugar and the salt and continue beating until the mixture is quite stiff.
-
6
Using two large spoons, mold the meringue into oval shapes and spoon the ovals on top of the simmering milk.
-
7
Make a few at a time for a total of 10 or more.
-
8
Cook about 30 to 40 seconds on one side and carefully turn to cook on the second side.
-
9
Cook 30 to 40 seconds on the second side and remove the ovals.
-
10
Drain on absorbent paper towels.
-
11
Continue until all the meringue has been shaped into ovals and cooked.
-
12
Strain the milk.
-
13
Put the egg yolks in a saucepan.
-
14
Beat the egg yolks until they are light and lemon- colored and pour in the strained milk.
-
15
Put the saucepan on the heat and simmer, stirring constantly with a wooden spoon, until the custard coats the spoon.
-
16
When the spoon is coated, remove the custard immediately from the heat and strain it into a wide serving dish large enough to hold the meringue ovals in one layer.
-
17
Meanwhile, combine the remaining sugar with the water in a heavy saucepan.
-
18
Cook until the sugar becomes caramel-colored and then dark amber in color.
-
19
Take care not to burn it.
-
20
Before the caramel sets, pour it in a thin thread on top of the oval meringues.
-
21
Serve the meringues in round-bottom dessert dishes with the custard on the bottom of each.
