454 g PRODUCT OF U.S.A., NO. 1 GRADE
In a large bowl, beat egg whites with electric mixer until stiff peaks form.
Add 45 mL (3 tbsp) of sugar and beat a few more seconds. Set aside.
In a saucepan, heat milk and vanilla over low heat.
Drop dollops of meringue into hot milk and poach for about 2 minutes, without boiling.
Turn meringue over with a fork and continue cooking for another 2 minutes.
Place a sieve on a plate, remove a meringue island from hot milk and drain in sieve.
Repeat for remaining meringue islands. Set milk aside.
In another saucepan, beat yolks with remaining sugar.
Strain milk that was set aside and gradually pour over yolks, beating constantly.
Cook over low heat, without boiling, stirring constantly until custard sauce starts to coat the back of a spoon, about 5 minutes.
Divide custard sauce evenly among soup plates or dessert stemware, and float meringue islands on top. Garnish with strawberries, lime zest and pistachios.
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