Instructions: Beat egg whites very stiff and add 3/4 cup sugar, a little at a time, beating after each addition.. Heat milk, 1 cup sugar and vanilla to the boiling point. Keep at a feeble boil. Spoon up the meringue about the size and shape of an egg and drop into the boiling milk.. (You will need a second spoon to accomplish this). Poach about 1 1/2 minutes. Turn with a fork.

Continue poaching about 2 minutes, then remove to a dry cloth to drain.

When the egg white is cooked, strain the milk, and add the egg yolk, well beaten, and the arrowroot. Stir until it coats a wooden spoon. Cool in a serving bowl and float the meringue in the custard cream. Garnish with caramelized sugar made by heating slowly about 1 cup sugar in a heavy- bottomed saucepan until it turns a medium brown syrup.

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