INGREDIENTS

INSTRUCTIONS

In a medium bowl, beat the yolks with 6 tablespoons of the sugar  until
pale and thick (about 5 minutes). In a medium saucepan scald  the milk
with 1 of the vanilla beans. Split vanilla bean. Beat the  milk very
gradually into the egg mixture. Return the mixture to the  pan and
cook, stirring constantly with a wooden spoon, for about 10  minutes,
until the custard thickens enough to coat the back of the  spoon. (Be
careful not to let the mixture boil or the eggs will  curdle). Remove
vanilla bean. Place the pan over ice and stir  occasionally to prevent
a skin from forming.  While the custard is cooling, beat the whites
with the salt, 4  tablespoons of the sugar, and 1/4 teaspoon cream of
tartar until  stiff peaks are formed.  In a 12-inch skillet, bring the
water to a boil with the lemon juice.  Lower the heat. Using a large
kitchen spoon, carefully slide 8 scoops  of meringue, one scoop at a
time, into the simmering water. Poach the  meringue for 1 1/2 minutes
then turn over and poach for 2 minutes  longer. Remove the meringues
with a slotted spoon to a clean kitchen  towel.  For the caramel syrup:
Place sugar and water in saucepan and swirl (shake pan with circular
motion) over moderately high heat until the sugar has dissolved
completely. Then let the sugar boil, swirling the pan occasionally,
until the syrup turns a light, nut brown. This will take 3 to 4
minutes. Remove saucepan from heat as soon as the desired color is
reached; if you let it darken too much, it will have a bitter taste.
Pour 1/3 cup of water into the preceding caramel and simmer,  stirring,
until the caramel has dissolved.  To assemble the dessert, pour the
custard in a large serving bowl and  float the meringues on top.
Combine. Immediate drizzle the caramel  syrup over the meringues and
serve.  Yield: 8 servings. Recipe By     :TASTE SHOW #0050  Posted to
MC-Recipe Digest V1 #301  Date: Thu, 14 Nov 1996 07:43:50 -0500  From:
Meg Antczak <meginny@frontiernet.net>

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