Ginger Cardamom Oeufs à la Neige

Ingredients

• 0.5 teaspoon cornstarch 
• 3 large eggs 
• 0.3 teaspoon ground cardamom 
• 0.5 teaspoon ground ginger 
• 0.3 cup pistachios shelled chopped
• 0.1 teaspoon salt 
• 0.5 cup sugar divided
• 0.5 teaspoon vanilla extract pure
• 2 cups milk whole

Equipment

• bowl
• frying pan
• ladle
• baking paper
• whisk
• pot
• sieve
• hand mixer
• kitchen thermometer
• slotted spoon

Directions

1. Line bottom of a small 4-sided sheet pan with parchment paper.
2. Separate 2 eggs; put yolks in a large bowl and whites in another.
3. Add whole egg to yolks.
4. Beat whites with a pinch of salt using an electric mixer until they hold soft peaks.
5. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.
6. Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide4-quart heavy pot over medium heat.
7. Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes.
8. Transfer with a slotted spoon to lined pan (reserve milk).
9. Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture.
10. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla.
11. Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each.
12. Sprinkle with nuts.