Name: Berry custard meringue pots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cup (500ml) low-fat milk; 2 eggs, separated; 1/4 cup (35g) cornflour; 1/4 cup (40g) icing sugar; 1/2 teaspoon vanilla extract; 1/2 punnet blueberries; 1/2 punnet raspberries; 2 tablespoon caster sugar

Berry custard meringue pots

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Makes 6 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

2 cup (500ml) low-fat milk

2 eggs, separated

1/4 cup (35g) cornflour

1/4 cup (40g) icing sugar

1/2 teaspoon vanilla extract

1/2 punnet blueberries

1/2 punnet raspberries

2 tablespoon caster sugar

Method

1.Preheat oven to 180° C or 160° C fan. Whisk together milk, egg yolks, cornflour, icing sugar and vanilla in a saucepan. Stir on medium heat for 10 minutes, until sauce boils and thickens. Remove from heat. Stir through berries. Spoon into six 1-cup ramekins. Bake for 5 minutes.

2.Meanwhile, using an electric mixer, beat eggwhites until soft peaks form. Add caster sugar, a little at a time, until thick and glossy. Spoon or pipe on top of ramekins. Bake for another 5-7 minutes, until golden. Serve warm.

Raspberries and blueberries contain anthocyanins, powerful antioxidants that protect against disease and cancer, and help slow the ageing process.
Note

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