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Ingredients
| granulated sugar: 2/3 cup |
| cornstarch: 1 Tbl |
| 2% milk: 1 cup |
| eggs: 3 (seperated) |
| vanilla extract: 1/4 tsp |
| water: 1 Tbl |
| cream of tartar: 1/4 tsp |
| kiwi fruit - Chinese gooseberries: 4 (peeled and sliced) |
Custard With Kiwi
Credit: Food.com
User rating:
-
Prep Time
69 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low.
- Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla.
- Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time).
- To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup), water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil. Pour into bowl of electric mixer and continue beating until softr peaks form.
- To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.