Oeufs à la Neige with Raspberries

These meringues are quite large and puff up further as they poach. You can make them ahead; keep them refrigerated on the custard (or in a bowl of milk) for several hours. The dessert has always been fairly light because of the meringues, and this version uses a low-fat custard with plenty of flavor and body.

For garnish, you can scatter toasted sliced almonds or a few raspberries over the meringues. At restaurants, oeufs a la neige is often topped with caramel. To do this, make the