1 Separate the egg whites from the yolks. Reserve 4 egg whites for meringue. Place the yolks and 1/3 cup sugar in the bowl fitted with the whisk. Mix at speed 6 for 1 minute. After 30 seconds, add milk and vanilla.
2. Launch the dessert program at speed 4 at 185°F for 12 minutes. At the end of the program, remove the custard and wash the Prep&Cook bowl.
3. Place reserved egg whites and remaining sugar in the dry bowl fitted with the whisk. Launch at speed 7 at 160°F for 6 minutes 30 seconds, without the stopper. When finished, shape meringue into 6 large mounds; place on paper towels for 3-4 minutes to drain.
4. Divide the custard among 6 dessert glasses and place one meringue on each custard. Refrigerate for 2 hours, but no longer than 4 hours, before serving.