A crisp, flaky crust filled with creamy chocolate custard and topped with an airy vanilla meringue.
and aromatic vanilla bean, it's not the hyper-sweet and flavorless meringue most of us know and loathe. It's light and silky but sturdy, so it's neither the fragile foam of a French meringue nor the dense, crème-like consistency of Italian meringue. And hey, if that's not your idea of perfection, I'll turn a blind eye if you want to top it with whipped cream, instead.
This is a super low-key process—since you're not trying to aerate or agitate the custard, you don't even have to be hypervigilant. The idea is simply to keep the custard in motion as it warms. Once the contents of the pot begin to steam, increase the heat to medium and whisk gently as it thickens. As soon as it starts to bubble, set a timer and hold the custard at a boil for 90 seconds as you whisk.
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