Teagan Smit









Berry custard meringue

Berry custard meringue

Berry compote ingredients:
350g mixed berries
1 tablespoon water
4 tablespoons castor sugar
2 table spoons corn flour

Boil berries, water and castor sugar in heavy based saucepan until berries are soft and saucy (keep stirring to prevent burning)
If not thickening add cornflour
Once cooked allow to cool
Spoon into bottom of ramekins

Custard and meringue ingredients:
60 ml cornflour
3 cups of milk
385g can condensed milk
3 extra-large eggs, separated
60 ml castor sugar

Method of custard:
Preheat oven to 180 degrees Celsius.
Dissolve cornflour in milk in a medium heavy based saucepan.
Add condensed milk and heat.
Mix half of the warm milk with the egg yolks and pour egg mixture back into saucepan.
Bring to the boil and then simmer for a few minutes, stirring constantly, until custard mixture starts to thicken.
Remove from heat and set aside to cool slightly.
Spoon mustard on top of berries.

Method of meringue:
Beat egg whites until foamy.
Gradually add castor sugar, beating until stiff peak stage.
Spoon over custard mixture.
Bake for about 10 minutes until meringue becomes golden brown.
Serve hot or cold.