A truly delicious dessert

N.B. After poaching the meringues strain the milk and use towards the milk for the crème anglaise.

For the meringue

4 large egg whites

120gm caster sugar

½ teasp cornflour

For the poaching liquor

1250 ml full fat milk

1 tblsp Vanilla paste

1 tblsp caster sugar

For the crème anglaise

375 ml milk

4 large egg yolks

95gm caster sugar

For the caramel

125gm White caster sugar

100gm Water

20gm Liquid glucose

METHOD

 Place the poaching milk with the sugar and vanilla paste into a shallow pan, stir well and heat slowly on the hob.

 For the meringue whisk the egg whites in a clean metal or ceramic bowl until stiff and holding their shape.

 Add the sugar spoonful at a time whisking between each addition until you have a stiff glossy meringue whisk in the cornflour.

 Using 2 large spoons that have been dipped in cold water shape 6 quenelles of the meringue and place gently into the simmering poaching liquid. The milk must NOT boil otherwise the meringues will break up and not keep their shape. Gently poach for 5 mins per side then lift out of the liquid and place aside.

 Strain the milk from the poaching and if necessary make up to 750mls with full fat milk, place on the heat and bring to a simmer.

 For the crème anglaise whisk together the egg yolks and sugar in a mixing bowl until creamy.

 Pour the hot milk a little at a time over the egg yolks and sugar whisking briskly.

 Return the mix to the saucepan and place back over a low heat until the mixture thickens and coats the back of a spoon. Do not boil as the custard will curdle.

 Pour into a clean bowl, cover to prevent a skin forming and cool quickly.

 To make the caramel place the water, sugar and glucose into a thick bottomed pan and set over a medium heat.

 Stir until the sugar has dissolved then DO NOT stir again, just agitate the pan now and then especially when the liquid starts to turn golden at the edges. Keep a pot of cold water and a heat proof pastry brush by the hob and if you see sugar crystals forming up the side of the pan just brush away with cold water.

 When the caramel is a deep golden colour remove from the heat and plunge the bottom of the saucepan into cold water, remember NOT to stir at any point! The cold water will prevent the caramel cooking further.

 As soon as the caramel starts to thicken slightly use 2 forks and swirl over your poached meringues.

 Place the crème anglaise into a serving dish and gently position the meringues on top of the custard. Serve.