Our original recipe was first published in 1956.
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vanilla, and a dash salt with a mixer on medium until soft peaks form (tips curl).
Gradually add 1/4 cup of the sugar, beating until stiff peaks form (tips stand straight).
Cook Meringues
In a large skillet bring milk to simmering (about 180F) over medium.
Gently stir milk to prevent scorching (do not allow milk to boil).
Reduce heat to medium-low.
Cook, uncovered, until meringues are 165F to 170F, 5 to 7 minutes.
Using a slotted spoon, transfer meringues to a paper towel-lined tray.
(Reserve milk.)
(Do not store meringues on the paper towel-lined tray.)
Make Custard
Meanwhile, for custard, transfer reserved milk to a 4-cup measuring cup.
Let cool 15 minutes.
If necessary, add enough milk to equal 3 cups.
Finish and Chill
Set a stainless-steel bowl in a large bowl of ice water.
In a heavy medium saucepan whisk together cooled milk, whole eggs, egg yolks, 1/4 tsp.
salt, and the remaining 1/4 cup sugar.
Stir in the remaining 1 Tbsp.
Quickly cool custard by transferring to the stainless- steel bowl; stir constantly 4 to 5 minutes.
Remove bowl from ice bath.
Cover surface of custard with plastic wrap.
Top with meringues, berries, and mint (if using).
Serves 4 to 6.
2,000 calories a day is used for general nutrition advice.
