Page 230 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

4
. Once the sugar syrup has reached temperature, turn the mixer to
medium-low and pour the sugar along the inside of the bowl (not

directly into the egg whites, to keep from scrambling the eggs).
Increase the mixer speed to high and whisk until you achieve stiff
peaks.
5

. Top the custard layer with the meringue, creating swirls and peaks
with the back of a spoon. Gently brown the meringue with a kitchen
torch. Do not use a broiler to brown the meringue, as this will melt
the custard.