VEL­VETY CUS­TARD CUPS

YOU Gluten Free - - Bakes & Treats -

Serve each guest this creamy dessert in a pretty in­di­vid­ual cup.

4 por­tions

Prepa­ra­tion time: 20 min­utes Cook­ing time: 10 min­utes

CUS­TARD

6 egg yolks 45 ml (3 T) cas­tor sugar 500 ml (2 c) milk 15 ml (1 T) corn­flour 1 vanilla pod, cut open

MERINGUE

3 ex­tra-large egg whites pinch of salt 150 g cas­tor sugar 5 ml (1 t) corn­flour

1 Pre­heat the oven grill.

2 Cus­tard In a saucepan mix to­gether the egg yolks, sugar, milk and corn­flour. 3 Add the vanilla pod and heat, stir­ring, over low heat un­til the cus­tard comes to the boil and thick­ens. Re­move the vanilla pod and spoon the cus­tard into cups.

4 Meringue Whisk the egg whites and salt un­til frothy. Add the cas­tor sugar by the spoon­ful, whisk­ing well af­ter each ad­di­tion un­til the mix­ture is thick and glossy.

5 Dust the corn flour over the mix­ture and fold in. Spoon the meringue on top of the cus­tard. Heat un­der the oven grill (or with a blow­torch) un­til lightly browned.

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