(The untold story that got your Zen-ness into culinary school. For better or for worse!)

Under a caramel sky, a fluffy meringue ‘iceberg’ was floating away on a sea of vanilla custard, in it’s shadow, the legendary and ferocious Zen Blackbeard was waiting on the deck of his pirate ship plotting a surprise attack. The target was a ship of the Royal fleet carrying vast quantities of precious Tahitian vanilla beans destined to be offered as a gift for the hand of the King’s eldest daughter. When the ship got to striking distance the pirates sneaked-up behind it skillfully. Zen Blackbeard rapidly gave orders:

– ‘Ahoy buccaneers! Take your position!’ and turning to one of his trusted lad, said:
– ‘Hornswaggle!! Run a shot across the bow and disable that ship!’

Hornswaggle – a big and clumsy gunpowder lad – followed the order and fired a single cannonball – killing the Captain of the Royal carrier instead. Everyone was in awe.

– ‘Shiver me timbers!’ exclaimed Hornswaggle surprised by his lucky shot.
– ‘Holy Waffles!’ cried-out the crew of the Royal ship in unison.
– ‘Son of a biscuit eater!!’ shouted Zen Blackbeard with amazement.
– ‘Blop!’ bubbled the fishes.

After a period of scuffle and chaos onboard, the sailors of the Royal vessel finally surrendered to the vanilla thirsty pirates.

– ‘Hornswaggle!! Your weight in vanilla beans!’ shouted Zen Blackbeard and turning to his lads:

– ‘Get me some cackle fruit, some rum and some chocolate while you’re at it! Let’s feast!!’

For the custard:

• 5 egg yolks
• 2 cups milk
• 2 oz sugar
• 1 vanilla bean, splitted and seeds scraped

For the meringue:

• 5 egg whites
• 1 cup sugar

For the caramel:

• 1/2 cup sugar
• 1/2 cup corn syrup

For the meringue:

1. Preheat your oven to 250 F.
2. Take 6 ramekins and spray the inside with vegetable oil.
3. Put the eggs and the sugar in a metallic bowl.
4. Place over a pot full of simmering water and mix until the sugar is dissolved.
5. Using a mixer, whip the egg whites until they form stiff peaks.
6. Use a pastry bag and fill the ramekins with the meringue.
7. Place the ramekins in a deep oven dish and pour hot water as high as half the height of the ramekins.
8. Cover with a piece of foil paper and place in the oven for 20 mins. Remove.
9. Place the ramekins in the fridge for an hour minimum before unmolding.

For the custard :

1. Bring the milk with the vanilla pods and seeds to a boil.
2. Beat together the sugar and the egg yolks until pale colored.
3. Pour 1/2 cup hot milk in the egg preparation while stirring constantly, then add the rest of the milk.
4. Place the pot on medium to low heat again to thicken the cream while stirring constantly until the cream coats a spoon. DO NOT BOIL.
5. Strain it and place it in a bowl plunged in iced water so that it cools down. Refrigerate.

For the caramel:

1. Tie two wooden spoons on your counter, side by side, handles sticking out (using rubberband to secure them).
2. Spray vegetable oil on the handles.
3. Tie together 2 forks with their teeth pointing outside.
4. Melt the sugar and corn syrup in a pot.
5. Bring the temperature to 300 F. Remove from the heat.
6. Check the temp. and when it cools to 250 F, dip the forks in the caramel.
7. Make movements from left to right at about 2 feet above the handles. Threads of caramel will form and fall.

To Serve, place some of the vanilla custard in a shallow plate or bowl, place a meringue in the middle. Put a caramel nest on top and serve. The combination of flavors is amazing.Enjoy.