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How to Make Lightened Vanilla Custard with Meringue (Chiboust-style)

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Ingredients
  

  • 200 ml milk
  • 2 egg yolks
  • 30 g sugar
  • 1 tbsp cornflour
  • Vanilla extract

Meringue

  • 2 egg whites
  • 25 g sugar fine caster sugar works best
  • Pinch salt or cream of tartar optional for stability

Instructions
 

  • Make the custard as before:
  • Let it cool to room temperature but not fully cold (important so it blends smoothly with the egg whites).

Meringue

  • Whisk egg whites to soft peaks.
  • Gradually add sugar while beating, until glossy stiff peaks form.

Combine

  • Gently loosen the custard with a spoon if it has firmed up.
  • Fold 1/3 of the meringue into the custard to lighten it.
  • Carefully fold in the remaining meringue in two batches, using a spatula.
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