Egg custard with soft meringue

Name: Egg custard with soft meringue
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 Litres milk full cream; 125.00 ml sugar; salt pinch; 3.00 eggs extra-large, seperated; 15.00 ml custard powder; 15.00 ml cornflour; 30.00 ml water cold; 5.00 ml vanilla essence; cinnamon sugar for sprinkling

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (9)

1.00 Litres	milk — full cream
125.00 ml	sugar
	salt — pinch
3.00	eggs — extra-large, seperated
15.00 ml	custard powder
15.00 ml	cornflour
30.00 ml	water — cold
5.00 ml	vanilla — essence
	cinnamon sugar — for sprinkling

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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.