A delightfully special dessert that’s impressiveto look at, fun to eat and scrumptiously delicious!
Recipe: Meringue-Capped KiwiCustard
1/3 cup plus 3/4 cup granulatedsugar – divided use 1 tablespoon cornstarch 1 cup skim or low-fat milk 3 large eggs, separated 1/4 teaspoon vanilla extract 1 tablespoon water 1/4 teaspoon cream of tartar 6 kiwi fruit, peeled and sliced
In medium saucepan, stir together 1/3cup of the sugar and cornstarch. Stir in milk. Cook over mediumheat, stirring constantly, until mixture thickens and boils.Add egg yolks, one at a time, beating well after each addition.Reduce heat to low and simmer 1 minute. Remove from heat andstir in vanilla. Cover and refrigerate until thoroughly chilled.
In heavy saucepan or double boiler, combineegg whites with 3/4 cup of the remaining suger, water and creamof tartar. Cook over low heat, beating with portable mixer onLOW speed until whites reach 160°F (70°C). Pour intolarge bowl. Beat on high speed until whites stand in soft peaks.
To serve, line each of 6 (6 to 8-ounce)dessert dishes with 1/2 cup kiwi slices. Spoon in 1/4 cup custardand dollop with 1/2 cup meringue.
Makes 6 servings.
Recipe and photograph provided courtesyof the American Egg Board.
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