| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Berries, Val’s |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
SUGAR |
| 2 |
ts |
CORNSTARCH |
| 1 |
ds |
OF SALT |
| 1 1/2 |
c |
MILK |
| 2 |
|
EGG YOLKS |
| 1 |
pt |
STAWBERRIES OR 1 PKG FZ |
| 2 |
|
EGG WHITES |
| 1/4 |
c |
SUGAR |
| 1/2 |
ts |
VANILLA |
INSTRUCTIONS
BLEND 1/4 c SUGAR WITH CORNSTARCH AND SALT IN 1 QT. CASSEROLE DISH, STIR IN
MILK, BLEND IN YOLKS AND M.W. ON MED-HIGH FOR 2-1/2 TO 5 MINUTES. TILL IT
COATS METAL SPOON. MIX WITH WISK A COUPLE OF TIMES. CHILL AND STIR IN
VANILLA JUST BEFORE SERVING, DIVIDE BERRIES INTO 4 DISHES, BEAT WHITES
UNTIL FOAMY, BEAT IN SUGAR 1 Tb AT A TIME, BEAT TILL STIFF PEAKS FORM BEAT
IN 1/2 ts VANILLA. POUR CHILLED CUSTARD OVER BERRIES AND TOP WITH
MERINGUE. M.W. AT MED-HIGH UNTIL MERINGUES AR SET 45 SEC TO 1 MINUTE-15
SECONDS. IF NO TURN TABLE IN MICRO WAVE, REARRANGE DURING COOKING.
Posted to MM-Recipes Digest V4 #154 by valerie@nbnet.nb.ca (valerie) on Jun
3, 1997
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