Ingredients

Steps

• Simmer 300ml milk, 300ml cream, and vanilla paste in a large lidded pan.
• Whisk egg whites to stiff peaks and gradually whisk in 150g sugar until glossy.
• Poach six large meringue quenelles in the liquid for 10 minutes, flipping once.
• Transfer cooked meringues to a wire rack to drain.
• Sieve the poaching liquid into a large jug.
• Whisk 6 yolks with 100g sugar, add warm milk, and thicken in a pan.
• Melt 100g sugar to a dark caramel and flick over a greased rolling pin.
• Serve meringues on a pool of custard and top with spun sugar balls.