Heat the milk : Pour 400 ml (about 1 2/3 cups) of whole milk into a saucepan. Add a vanilla bean that has been split and scraped (or 1 tsp of vanilla extract). Slowly bring the milk to a gentle boil, then immediately remove from heat.

Whisk the egg yolks and sugar : In a mixing bowl, whisk together 3 egg yolks and 60 g (about 5 tablespoons) of sugar. Whip until the mixture becomes pale and slightly frothy — this helps create a smooth, rich custard.

Temper the eggs with hot milk : Slowly pour the hot milk into the egg yolk mixture in a thin stream, whisking constantly. This gradual process prevents the eggs from scrambling.

Cook the custard : Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula. The custard is ready when it thickens slightly and coats the back of the spoon — do not let it boil.

Cool the custard : Pour the finished custard into a clean bowl. Cover it with plastic wrap, placing the wrap directly on the surface to prevent a skin from forming. Let it cool completely at room temperature, or chill it in the refrigerator.

A glass sauce boat filled with creamy homemade vanilla custard (crème anglaise), placed on a decorative napkin surrounded by fresh berries including raspberries, strawberries, and blueberries. A spoon rests nearby, and a floral arrangement in the background adds a fresh, inviting touch

Whip the egg whites : In a clean mixing bowl, beat the 3 egg whites with 30 g (about 2 tablespoons) of sugar until stiff peaks form. The mixture should be glossy and firm.

Prep the ramekins : Lightly grease small ramekins (or cups), then sprinkle with a little sugar. This prevents the meringue from sticking.

Fill and cook in the microwave : Spoon the meringue into the ramekins, filling them about ¾ full. Microwave each ramekin individually for about 20 seconds at medium power (600W). The meringue will puff up and gently set.

Four individual ramekins filled with freshly whipped meringue, ready to be cooked in the microwave. The meringue has a smooth, glossy texture with soft peaks, and the ramekins are arranged on a microwave turntable

Pour the custard : Spoon the cooled vanilla custard into serving bowls or shallow dessert dishes.

Add the meringue “islands” : Carefully remove the cooked meringue from the ramekins and place one “island” on top of the custard in each bowl.

Drizzle with caramel : In a small saucepan, melt 60 g (about 5 tablespoons) of sugar with 4 tablespoons of water over medium heat. Let it cook without stirring until it turns a golden amber color. Immediately drizzle the hot caramel over the meringue just before serving.