Directions

1. Beat the egg whites in an electric mixer until firm peaks.
2. With the mixer on medium, slowly add 140g of the sugar to the egg whites, 1 tbsp at a time, until well incorporated.
3. Add the cornflour and a pinch of salt and keep whipping until the meringue reaches stiff peaks and is thick and glossy.
4. Heat the milk and vanilla bean over medium low in a deep frying pan to just a simmer (do not let boil).
5. Using 2 dessert spoons, quenelle the meringue until you have smooth edges, then gently lower into milk.
6. Cook in batches so the meringues don’t touch as they will expand.
7. Poach for 2 minutes, then flip them over and cook for a further 2 minutes.
8. Gently remove the meringues with a slotted spoon and drain on paper towels. (You can chill these at this point for serving later)
9. Strain the milk into a jug (you will need 300ml).
10. Whisk the egg yolks with the remaining sugar, until they thicken and turn a pale color.
11. Whisk in the milk slowly, then return to a clean saucepan over low heat.
12. Stir continuously, until the mixture thickens slightly and can coat the back of a spoon.
13. Transfer to a bowl and cover with plastic wrap, ensuring the plastic touches the top of the custard to prevent a skin from forming. Let cool and refrigerate for serving later, or spoon into shallow serving bowls.
14. Carefully place 3 of the poached meringues on top of each bowl of custard and garnish with blackberries and pistachios.