1. Pour 2 cups milk into a large skillet or wide saucepan. Heat over low heat until the milk barely simmers.
2. Meanwhile, place egg whites in a large bowl. Using an electric mixer on medium speed, beat until foamy. Increase mixer speed to high. Gradually beat in 1/3 cup of the sugar, 1 Tbsp. at a time, beating until stiff, satiny peaks form, about 6 to 10 minutes.
3. Line a baking sheet with a clean dish towel or a double layer of paper towels. Poach meringues in 2 batches of 6. Drop half the meringue into 6 mounds, about 2 inches across, into the simmering milk. Poach, turning once, until firm, about 2 minutes on each side. Do not let milk boil. With a slotted spoon, remove meringues to paper towels. Repeat with remaining meringue mixture. Refrigerate until chilled.
4. Measure out 13/4 cups of the hot poaching milk. If necessary, add more milk to make 13/4 cups.
5. In a large bowl, use an electric mixer on medium speed to beat egg yolks and remaining 1/3 cup sugar until thick and lemon colored, about 6 minutes. Gradually whisk in about 1/2 cup of the hot milk. Transfer mixture to a medium saucepan. Whisk in remaining 11/4 cups milk.
6. Cook over very low heat, stirring constantly with a wooden spoon, until sauce thickens and coats the spoon, about 12 to 15 minutes. Remove from heat and stir in vanilla. Let sauce cool, then cover and refrigerate until chilled, about 1 hour.
7. To serve, divide custard sauce among 6 shallow bowls. Set 1 or 2 meringues on top and scatter raspberries and blackberries on top or to the side of each meringue.
Source: Hannaford fresh Magazine, March - April 2015