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Lay smooth kitchen towel on work surface.
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Using an electric mixer, beat the 3 reserved egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy.
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Scoop some meringue (about twice the size of an egg) onto large oval spoon. With a spatula, gently ease the meringue from the spoon into the simmering milk/cream mixture.
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Repeat with 2- 3 more meringues, dropping each into the milk/cream. They will puff up as they cook so do not crowd them. Simmer meringues for 3 minutes and then turn the meringues over and cook for 2 more minutes.
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Using a slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12.
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Transfer meringues to a parchment or waxed paper-lined baking sheet. Refrigerate until custard is cooled.
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Spoon some sauce into center of each plate. Arrange 2 meringues on each. Garnish with mint or sliced strawberries.