Meringue Snowballs In Custard

• 4 large egg whites
• 4 large egg yolks plus 2 large eggs
• 1-1/2 cups sugar, divided
• 1 tablespoon cornstarch
• 6-1/4 cups whole milk, divided
• 2 teaspoons vanilla extract, divided
• 1/2 teaspoon cream of tartar
• Chopped glazed pecans, optional
• 4 large egg whites
• 4 large egg yolks plus 2 large eggs
• 1-1/2 cups sugar, divided
• 1 tablespoon cornstarch
• 6-1/4 cups whole milk, divided
• 2 teaspoons vanilla extract, divided
• 1/2 teaspoon cream of tartar
• Chopped glazed pecans, optional

Also Read: Khachapuri

Directions of Meringue Snowballs In Custard

• Place the egg whites in a large bowl, let stand at room temperature for 30 minutes. In a large thick saucepan, whisk the egg yolks, eggs, 1 cup sugar and cornstarch until well blended, stir in 4 cups of milk.
• Cook over medium-low heat 10-15 minutes or until the mixture is just thick enough to coat a metal spoon and a thermometer indicates at least 160 °, stirring constantly. Do not let it boil.
• Remove from heat immediately. Pass through a fine mesh screen in a large bowl. Place the bowl in an ice water bath.
• Stir occasionally for 5 minutes. Stir in 1 1/2 teaspoons of vanilla. Press a plastic wrap on the surface of the pastry cream. Refrigerate until cool, about 1 hour.
• For the snowballs, add the cream of tartar to the egg whites; beat at medium speed until fluffy. Gradually add the remaining sugar, 1 tablespoon at a time, beating on high after each addition until the sugar dissolves.
• Stir in the rest of the vanilla. Keep beating until bright, stiff peaks form. In a large thick skillet, bring the remaining milk barely to a boil over medium-low heat.
• Work in batches and using two tablespoons, place the 1/3 cup meringue in the milk; poach the meringues for 4 to 6 minutes or until they are firm to the touch, turning them once.
• Using a slotted spoon, remove the meringues from the paper towels to drain. Repeat with the rest of the meringue, for a total of 12 snowballs.
• If desired, serve with pecans.