Marshmallow Cream With Custard Sauce

• 2 large egg whites
• 1/4 cup sugar
• Dash salt
• 1/4 teaspoon vanilla extract
• 1-1/2 cups whole milk
• 2 large egg yolks
• 1 large egg
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• Fresh raspberries

1. In a small heavy saucepan over medium-low heat, combine egg whites, sugar, salt and vanilla. Beat with a portable mixer on high speed until mixture reaches 160u0b0. Continue beating until stiff peaks form, about 1 minute. Spoon into dessert glasses; refrigerate until chilled.
2. For custard sauce, heat milk in a small saucepan over medium heat until small bubbles form around side of pan. Remove from heat. In a small bowl, combine egg yolks, egg and sugar. Whisk a small amount of hot milk into egg mixture; return all to pan, whisking constantly. Cook and stir on low until mixture reaches 160u0b0 and coats a spoon, about 20 minutes. Remove from heat; stir in vanilla. Refrigerate at least 1 hour.
3. Serve custard sauce over marshmallow cream; top with raspberries.

egg whites, sugar, salt, vanilla, milk, egg yolks, egg, sugar, vanilla, fresh raspberries

Taken from www.tasteofhome.com/recipes/marshmallow-cream-with-custard-sauce/ (may not work)