In a saucepan, under medium heat, bring the milk and vanilla extract to a light boil. Remove from heat, set aside.
Split the egg yolks and egg whites into two separate bowls. Set aside the bowl with the egg whites for later.
In the egg yolk bowl, add the sugar-free crystal sweetener. Using an electric mixer, on medium/high speed, beat the egg yolk and sugar crystal for 30/45 seconds or until lighter in color and fluffy. Stop beating.
Stir in the lukewarm vanilla milk into the egg yolk mixture.
Return this mixture into the saucepan. Place the saucepan under medium heat, stir and cook for 10 minutes on low/medium heat (don't boil it again!). You can sprinkle 1/4 teaspoon xanthan gum to help the curd thicken faster. It takes about 10 minutes, stirring on low heat until the crud form and slightly thicken, be patient.
When it has thickened, remove from heat, cool down in a bowl then store in the fridge for 2-3 hours to fully cool down.
Prepare the meringue and poach the meringue
In another bowl, using the electric beater again beat the egg whites on medium/high speed, for 45 seconds, or until it starts to firm up.
Add the sugar-free crystal sweetener and beat until a stiff peak forms. Make sure you clean and dry your electric beater attachment before using them into the egg white mixture or the egg white won't get fluffy! Set aside the meringue.
In a large saucepan, bring 1 liter of water to boil, reduce to a light boil. Using a skimmer, scoop out some meringue mixture, plunge into the boiled water, and cook/poach for 30 seconds on both sides.
Remove from the water using the skimmer, place on a plate, and store in the fridge to fully cool down or until serving.
Split the vanilla custard into 4 dessert bowls or jars.
Top up with the poached meringue and decorate with melted chocolate, caramel syrup, sliced almonds, or raspberries.
Nutrition panel is for one serving using full fat canned coconut milk and sugar-free crystal sweetener you can also use regular milk to half the calories but it will up the net carbs to 6.6g per serving (here 3.7g)