• Place the milk into a medium size sauce pan
• Bring to the boil and reduce the heat to a rolling simmer
• Make sure at all times you do not let a skin form
• Place the egg whites into a stand mixer bowl with a pinch of salt
• Whisk until stiff peaks form
• Slowly add the fructose until glossy and firm
• Use wet serving spoons to quenelle the meringue
• Gently place the meringue onto the milk and poach for 2 minutes
• Gently turn over and poach for a further 2 minutes
• Place the cooked meringue onto kitchen cloth to dry
• Touch the meringues as little as possible
• Repeat this until you have cooked all the meringue
• Place the vanilla into the milk and leave to infuse
• Place the egg yolks and the fructose into a bowl
• Whisk until at the ribbon stage
• Whisk in half of the milk and return to the sauce pan
• Stir with a wooden spoon over a low heat for 5 minutes, until slightly thickened
• Strain into a pouring jug and set aside to cool completely
• Place into the fridge for an hour

To assemble

• Pour the custard into a deep dish, or deep bowls
• Gently place the meringues onto the custard
• Serve immediately, or place into the fridge until you are ready to serve the dessert