In a medium pot, mix 2 1/2 cups of milk, sugar, and vanilla, and whisk while cooking over medium heat until it boils.
In an electric mixer, beat the egg whites until stiff peaks form. Add 1 tablespoon of sugar and continue beating.
Take a spoonful of meringue and cook it in the milk mixture for 2-3 minutes. Turn it with the spoon to cook on all sides. Carefully remove with a spoon from the milk and place on a plate. Repeat with all the meringue and store in the fridge until ready to use (1 hour).
In a deep bowl, mix the 1/2 cup of leftover milk, egg yolks, and cornstarch with a whisk.
Add this mixture to the milk mixture where you cooked the meringues and quickly mix with a whisk.
Continuing to mix, continue cooking the sauce until it comes back to a boil. Let it boil for 2 minutes and remove from heat.
Place the sauce in a container and let cool in the refrigerator (for at least 1 hour).
To serve, place the sauce on 4 dessert plates and top with 2-3 meringues. Decorate with caramel sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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