Meringue-Capped Kiwi Custard
Recipe courtesy of the Egg
Nutrition Center - American
Egg Board
Recipe Yield: 6
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Ingredients
- 1/3 + 3/4 cup sugar, divided
- 1 tablespoon cornstarch
- 1 cup skim or lowfat milk
- 3 eggs, separated
- 1/4 teaspoon vanilla
- 1 tablespoon water
- 1/4 teaspoon cream of tartar
- 6 kiwi, peeled and sliced (about 3 cups)
Directions
In medium saucepan, stir together 1/3 cup of the sugar and cornstarch. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5 minutes. Whisk in the egg yolks, one at a time, whisking well after each addition; return to a boil. Pour through a fine wire mesh
Cool quickly by setting bowl in ice or cold water and stirring for 10 minutes. Place a piece of plastic wrap on the surface to prevent skin from forming and chill thoroughly, 2 hours or overnight.
In heavy saucepan, top of double boiler or metal bowl placed over water in saucepan, stir together egg whites, remaining 3/4 cup sugar, water and cream of tartar. Cook over low heat or simmering water, beating constantly with portable mixer at low speed, until whites reach 160° Fahrenheit, about 6 minutes. Pour into large bowl.
Beat on high speed until whites stand in soft peaks, about 2 minutes. Cover and refrigerate until serving.
To serve, line each of six (6- to 8-ounce) dessert dishes with 1/2 cup kiwi slices. Spoon in about 3 tablespoons of custard. Dollop with 1/2 cup meringue. Makes 1 cup custard and 3 cups meringue.
Nutrition information per serving
Total fat: 3 g; Cholesterol: 106 mg; Carbohydrate: 51 g; Fiber: 3 g; Protein: 4 g
This recipe is an excellent source vitamin C and vitamin K and a good source of selenium.
For more Nutrient Rich Foods recipes, visit www.nutrientrichfoods.org.