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.