Mixed Berry Meringue & Custard

By tulawdog

Ingredients

• For the filling:
• Custard
• (adapted from Annie Bell's Gorgeous Desserts)
• 300 ml whole milk
• 1 tsp vanilla paste
• 5 egg yolks
• 50 g caster sugar
• 75 ml double cream
• Mixed Berry Meringue
• (an adapted family recipe)
• 1 apple (I usually use cox or braeburn)
• 200 g frozen mixed berries (or fresh in season)
• 25 g dark brown sugar
• 1 tbsp lemon juice
• For the topping:
• 2 egg whites
• 105 g caster sugar

Preparation

Step 1

Custard
Pour the milk into a pan and bring to the boil. Meanwhile whisk the vanilla, yolks and sugar together. Pour the milk into the yolks, whisking constantly. Return to the pan and put back over the heat. Stir constantly until the custard thickens and coats the back of the spoon. Take off the heat and sieve into a bowl. Whisk in the cream. Place a layer of cling film over the surface and leave to chill until needed. You can heat gently if you prefer warm custard.

Mixed Berry
Peel then chop the apple up into small chunks. Place with the berries, sugar and juice in a saucepan and warm through until the sugar is dissolved. Pour into a baking dish. This can be done several hours before you want to serve.

Topping
Preheat the oven to 190C. Whip the egg whites until they hold medium peaks then add the sugar slowly. Whisk until glossy and stiff. Dollop around the edge of the baking dish and then fill the middle. Make sure the meringue touches the edges. Spike up all over. Place into the oven for 35-40 minutes or until golden and crisp (I slightly undercooked the bigger one above so don't go on that picture). Leave to settle for 10 minutes then serve either warm or cold.