Snow Capped Custard
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whole strawberries/Fruit||2 Cup (32 tbs) (fresh)|
Separate eggs, placing whites in small mixer bowl and yolks in 4-cup measure.
To yolks, add 1/4 cup sugar and cornstarch, mixing well.
Stir in milk.
Cook uncovered, 4 minutes or until mixture just about boils, stirring occasionally during last half of cooking time (mixture will be thin).
Stir in 1/2 teaspoon vanilla; cool until ready to serve.
Just before serving, beat egg whites until frothy.
Gradually beat in 3 tablespoons sugar, beating until mixture forms soft peaks.
Beat in 1/2 teaspoon vanilla.
Divide strawberries among 4 or 5 dessert dishes.
Pour cooled custard over berries; top each with mound of beaten egg white.
Place desserts in oven andcook uncovered, 45 seconds to set meringue.