Preheat the oven to 140°C/120°C Fan/Gas 1. Grease a 26cm (10in) shallow ovenproof dish with butter.

To make the custard, pour the milk into a saucepan and heat until just below boiling point. Place the egg yolks in a bowl with 2 tablespoons of the caster sugar, the cornflour and vanilla extract. Mix well. Pour in the hot milk and whisk. Clean the saucepan, then pour the mixture through a sieve into the saucepan. Stir over a medium heat until the custard has thickened throughout. Pour into the prepared dish.

Tip the egg whites into a clean bowl or free-standing mixer and whisk until stiff. Add the remaining caster sugar a teaspoon at a time, while whisking on full speed, until thick and glossy. Make 8 quenelles of the meringue and place them in a single layer on top of the custard.

Carefully slide the dish into the preheated oven for about 15–20 minutes until the meringues have set and are no longer sticky to touch.

Meanwhile, make the caramel. Measure the caster sugar and 2 tablespoons of water into a small stainless steel saucepan. Stir over a medium heat until the sugar has dissolved and there are no crystals. Stop stirring and bring up to the boil. Boil until a golden caramel colour. Remove from the heat and carefully drizzle the caramel over the meringues using a spoon.

Mary’s Tips: Best made and served. Not suitable for freezing.