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Meringue-Capped Kiwi Custard recipe

Meringue-Capped KiwiCustard recipe

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.

    Christmas Recipes クリスマスレシピ (12/25)

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