Pour milk into a big saucepan then on medium heat while stirring continuously bring it to boil.
Meanwhile break and separate eggs. Egg whites in one bowl yolks in another.
Beat egg whites until stiff peaks form. At this stage the spoon can stand on its own.
Egg coagulates between 175°F – 180°F / 80°C – 82°C so a kitchen thermometer comes handy but the traditional method of bringing the milk to boil then leave it to barely simmer works too.
Using a tablespoon to shape meringue from the egg white mixture. Place them one by one in the simmering milk, over low heat.
When the meringue grow in size flip them upside down.
When the meringue are really puffed up and cooked take them out.
Place them onto a bowl or tray to drain.
Make sure to stir the milk after every batch of meringue otherwise it may burn down. When finished with the meringues replace the evaporated amount of milk. Generally it’s about a cup.
Whisk yolks with honey or sweetener of choice until light yellow. Beat in the corn starch or white flour if used too.
Mix a cup of warm milk into the yolk while stirring it continuously. This isn’t an obligatory step but it helps ensuring the milk is not heated over the required temperature.
Mix the milk-yolk mixture back into the milk until it thickens.
Put meringues on top and pop it in the fridge for a couple of hours until chilled before serving it.