Egg custard with soft meringue

Recipe from: 6/27/1995 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 1
    Litres
    full cream milk
  • 125
    ml
    sugar
  • pinch salt
  • 3
    extra-large eggs, separated
  • 15
    ml
    custard powder
  • 15
    ml
    cornflour
  • 30
    ml
    cold water
  • 5
    ml
    vanilla essence
  • cinnamon sugar for sprinkling on top
 

Method

 
Heat the milk, sugar and salt in a deep saucepan. Stir until the sugar has dissolved. Blend the egg yolks, custard powder and cornflour with the water to form a smooth paste. Add a little of the hot milk and mix well. Add to the remaining heated milk mixture and heat slowly until the mixture thickens. Stir continuously. Whisk the egg whites and vanilla essence until the mixture forms soft peaks and drop spoonfuls of the mixture on top of the custard mixture. Heat until the egg whites are done. Serve with cinnamon sugar. Serves 6.
 

Read more on: dairy
 

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