Custard With Kiwi

1. 1

   In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low.

2. 2

   Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla.

3. 3

   Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time).

4. 4

   To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup), water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil. Pour into bowl of electric mixer and continue beating until softr peaks form.

5. 5

   To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.

No additional tips available.