Cornstarch Meringue
- 1 quart milk
- 4 heaping tsps cornstarch
- Cold milk
- 5 egg yolks
- 3/4 cup sugar
- Lemon flavoring, vanilla or bitter almond
- 5 egg whites
- 1/2 cup jelly
- Powdered sugar
Heat a quart of milk until it boils. Then add the cornstarch which has been dissolved in a little chilled milk. Stir constantly while boiling for 15 minutes (be patient, you rascal). Remove from the fire and gradually add while hot the egg yolks, beaten together with the sugar and flavored with lemon, vanilla or bitter almond. Bake this mixture for 15 minutes in a well-buttered pudding dish or until it begins to "set."
Make a meringue of the egg whites whipped stiff with the jelly and then spread evenly over the custard without removing it farther than the edge of the oven. Use currant jelly if vanilla is used in the custard, crab apple for bitter almond and strawberry for lemon. Cover and bake for 5 minutes after which take off the lid and brown the meringue a little. Sift powdered sugar thickly across the top. Serve cold, with a warm smile.
Make a meringue of the egg whites whipped stiff with the jelly and then spread evenly over the custard without removing it farther than the edge of the oven. Use currant jelly if vanilla is used in the custard, crab apple for bitter almond and strawberry for lemon. Cover and bake for 5 minutes after which take off the lid and brown the meringue a little. Sift powdered sugar thickly across the top. Serve cold, with a warm smile.
Submitted by Jun 5, 2009
14 min 35 min 49 min
14 min 35 min 49 min