• 2 and 1/2 cups 2% reduced fat milk
• 1 vanilla bean
• 1/3 cup sugar
• 3 tbsp cornstarch
• 1/8 tbsp salt
• 3 egg yolks
• 1 tbsp butter
• 6 tbsp "be sweet" grape spoon sweet
• 12 large vanilla meringue cookies
(for the meringue cookies)
• 3 egg whites
• 1 and 1/2 tsp vanilla extract
• 1/4 tsp. cream of tartar
• 1/2 tsp. salt
• 3/4 cup sugar
Step 1: To prepare custard, place milk in a medium saucepan. Scrape seeds from bean; add seeds and bean to milk. Heat milk mixture over medium heat until tiny bubbles form around the edge (do not boil); discard bean.
Step 2: in a large bowl, mix sugar with cornstarch, salt and egg yolks. Gradually, add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return the mixture to pan; cook over medium heat until thick and bubbly for about 5 min., stirring constantly.
Step 3: Cover, let it cool and chill for at least 4 hours.
Step 4: Start preparing the meringue cookies; Place egg whites (room temperature) in a small bowl. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved (about 7 min.)
Step 5: Put the mixture in a pastry bag and form 4cm diameter cookies on baking sheets. Bake at 150oC for 7min. When ready, turn off oven and leave cookies in for 1 hour. (Store what’s left at the end of the recipe in an airtight container)
Step 6: Reserve 6 cookies and crush the rest using your hands.
Step 7: Spoon 1/4 cup custard into each of six tall glasses. Spoon 1/2 tbsp "be sweet" grape spoon sweet over each serving. Top each serving with 1/3 cup crushed meringues, 1/4 cup custard and 1/2 tbsp "be sweet" grape spoon sweet. Finally, top each serving with 2-3 grapes from the spoon sweet and 1 cookie.