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Snow Capped Custard

Microwave.Lady's picture
  Eggs 2 (separated)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Vanilla 1⁄2 Teaspoon
  Sugar 3 Tablespoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 853 Calories from Fat 197

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 9.5 g47.4%

Trans Fat 0 g

Cholesterol 456.9 mg152.3%

Sodium 279.8 mg11.7%

Total Carbohydrates 145 g48.5%

Dietary Fiber 7.1 g28.2%

Sugars 131 g

Protein 26 g51.7%

Vitamin A 17.5% Vitamin C 343.8%

Calcium 49.3% Iron 18.9%

*Based on a 2000 Calorie diet

Snow Capped Custard Recipe