Milk and meringue dessert


8 servings

187 ml (¾ c) light brown sugar

250 ml (1 c) cake flour

2.5 ml (½ t) salt

1 l (4 c) full-cream milk

4 extra large egg yolks

60 ml (4 T) butter

5 ml (1 t) vanilla essence

60 ml (4 T) raspberry jam


4 extra large egg whites

60 ml (4 T) castor sugar

Preheat oven to 160 °C.

1 Stir sugar, cake flour and salt together in mixing bowl.

2 Heat milk in saucepan. Add sufficient warm milk to flour mixture to make runny paste.

3 Add flour paste to warm milk in saucepan while stirring. Boil on low heat till thick. Stir regularly.

4 Whip egg yolks and stir quickly into flour mixture. Simmer for two minutes and take off the stove.

5 Stir in butter and vanilla essence and divide among eight individual ovenproof bowls or cups.

6 Divide jam between bowls.

7 Meringue topping Whip egg whites till stiff and add castor sugar slowly till meringue is thick and glossy.

8 Divide egg white between bowls.

9 Bake for 20 minutes or till egg white is golden brown.

10 Serve dessert lukewarm.


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