|Soft custard||1 Cup (16 tbs)|
|For poached meringues:|
|Milk/Water||2 Cup (32 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Prepare Soft Custard, substituting 2 egg yolks for 1 of the eggs.
Pour custard into a serving bowl or individual dessert dishes; chill.
Scald milk or heat water to boiling in a large heavy skillet or saucepan.
Beat egg whites, salt, and extract until frothy; add sugar gradually, beating constantly until stiff peaks are formed.
Drop egg white mixture by tablespoonfuls, forming 8 mounds, onto scalding milk or boiling water.
Cook, uncovered, over low heat about 5 minutes, or until "set." Remove meringues with a slotted spoon to waxed or absorbent paper.