- 9 eggs, separated
- 1 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 2 cups plus 2 tablespoons sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split, seeds scraped
- 2 tablespoons amaretto
- Mixed berries, for garnish
- Preheat the oven to 325°. Set a roasting pan in the center of the oven and add 1 inch of boiling water to it. Lightly spray a 15-cup Bundt pan with cooking spray.
- Using a handheld mixer, beat the egg whites with the cream of tartar and 1/4 teaspoon of salt at high speed until foamy. Beat in 1 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, until the meringue holds stiff peaks.
- Scoop the meringue into the Bundt pan. and set in the roasting pan. Bake for 20 minutes, until just firm. Transfer to a rack for 20 minutes. Top the pan with an inverted plate and turn the meringue out onto it.
- In a saucepan, simmer the cream, milk and vanilla bean. Meanwhile, in a heatproof bowl, whisk the yolks with the remaining sugar, salt and amaretto. Whisk half of the hot cream mixture into the yolks. Whisk the yolk mixture into the remaining cream in the saucepan.
- Cook over low heat, stirring, until the custard coats the back of a spoon, 8 minutes. Fine-strain the crème anglaise into a heatproof bowl and refrigerate until chilled, 1 hour.
- To serve, ladle some crème anglaise into a shallow bowl, top with a slice of the meringue and garnish with berries.
The crème anglaise can be refrigerated for up to 1 day; stir before serving.