Custard Meringue
- Slices of sponge cake
- Wine
- For the boiled custard:
- 8 egg yolks
- 1 quart milk
- Sugar
- Vanilla extract or peach water
- For the meringue:
- 4 egg whites
- 5 Tbsp powdered sugar
Cover the bottom of a pudding dish with slices of sponge cake moistened with sweetened wine.
Make a boiled custard with the egg yolks and milk. Sweeten to taste and flavor with vanilla extract or peach water. When cold, pour atop the cake.
Beat the egg whites with the powdered sugar until a stiff froth. Pour over the custard. Shape nicely with the back of a spoon. Brown slightly in a quick oven at 400°F.
Make a boiled custard with the egg yolks and milk. Sweeten to taste and flavor with vanilla extract or peach water. When cold, pour atop the cake.
Beat the egg whites with the powdered sugar until a stiff froth. Pour over the custard. Shape nicely with the back of a spoon. Brown slightly in a quick oven at 400°F.
Submitted by Apr 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min