|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||4 1⁄2 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Raspberries||1 Cup (16 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
Combine egg yolks, 1/4 cup sugar, cornstarch, and 1/4 cup milk in top of a double boiler, stirring to blend.
Slowly add 1 3/4 cups hot milk, stirring constantly.
Place over boiling water, and cook, stirring frequently, 10 minutes or until thickened.
Remove from heat; stir in vanilla.
Divide raspberries evenly into 6 (6-ounce) custard cups.
Pour pudding over raspberries.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add 2 tablespoons sugar, 1 tablespoon at a rime, beatng until stiff peaks form.
Spoon or pipe meringue onto pudding, covering entire surface and sealing edges.
Bake at 425Â° for 0 to 4 minutes or until golden brown.