Infuse the milk with the vanilla pod and put to the side
Whisk the egg yolks and half the suger until pale, tip in the flour to make a paste, then whisk in the warm milk
Return the mix to the stove, and stir until thickened and there's no trace of flour. Set aside.
Beat the egg whites until they treble in size, adding a little of the remaining sugar(they should hold their own weight and look like glossy meringue)
Take a large spoon of the reserved custard mix and fold in some of the meringue
Scatter the soft fruits onto a plate and spoon over the gratin mix, place under a scorching hot grill, or attack with a blow torch!, until the gratin has turned golden brown and the mixture does not move when you gently shake.
Serve immediatley
Whisk the egg yolks and half the suger until pale, tip in the flour to make a paste, then whisk in the warm milk
Return the mix to the stove, and stir until thickened and there's no trace of flour. Set aside.
Beat the egg whites until they treble in size, adding a little of the remaining sugar(they should hold their own weight and look like glossy meringue)
Take a large spoon of the reserved custard mix and fold in some of the meringue
Scatter the soft fruits onto a plate and spoon over the gratin mix, place under a scorching hot grill, or attack with a blow torch!, until the gratin has turned golden brown and the mixture does not move when you gently shake.
Serve immediatley