Whip the whites with one-third of the sugar until they stand in soft peaks. Gradually add the
remaining sugar, whipping constantly, until they form stiff peaks. Shape the meringue mixture into 4-
6 islands, these can be done between two large spoons, their irregular shape adds to the island-like
appearance. Gently poach them in the warmed milk for the custard.
You will need to turn them from
time to time to ensure that they cook evenly. When cooked they will
become dry and firm. Take them
out of the milk and set aside, chill when cool. Make the cust
ard by whipping the yolks, sugar and
vanilla together until pale in colour, pour over the warmed milk and return to the pan. Cook until the
custard coats the back of a spoon, strain and leave to cool before chilling. To serve, add the cooked
meringues to the custard and pour over some caramel or some fruit
coulis /syrup.