In a clean, dry mixing bowl, beat six egg whites with an electric mixer on medium speed until they form soft peaks, about 2-3 minutes.

Gradually add 1⅓ cups of white sugar, continuing to whisk on high speed until the mixture turns glossy and stiff peaks form, roughly 4-5 minutes.

Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Form meringue into large clouds and carefully drop them into the simmering water, poaching for about 2 minutes on each side.

In a medium saucepan, heat 2 cups of whole milk over medium-low heat until it begins to steam. While it heats, whisk together six egg yolks and 1 teaspoon of cornstarch until smooth.

Slowly add a cup of the warm milk to the egg mixture, whisking continuously to temper the yolks, then gradually incorporate back into the saucepan and cook over low heat until thickened, about 5-7 minutes.

In individual serving bowls, pour a generous amount of the silky vanilla custard as the base and gently place the poached meringues on top.

In a small saucepan over medium heat, combine ⅓ cup of sugar and 3 tablespoons of water. Stir until the sugar dissolves, then increase heat and allow to cook without stirring until amber.