Blueberry Raspberry Custard Meringues

1. 1

   Preheat the oven to 350u00b0F. Whisk together the milk, egg yolks, cornstarcg, powdered sugar and vanilla in a small saucepan over a medium heat. Cook, stirring, for 10 mins, until the custard boils and coats the back of a wooden spoon.

2. 2

   Remove the custard from the heat. Stir in the berries. Divide among six 1-cup ramekins. Place on a baking sheet and bake for 5 mins, until set.

3. 3

   Meanwhile, beat the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until thick and glossy.

4. 4

   Spoon or pipe a swirl of meringue onto each custard. Bake for another 5-7 mins, until the meringue is golden. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.