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INGREDIENTS:
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meringue:
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custard:
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6
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egg
whites
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6
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egg
yolks
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2oz
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sugar
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1
1/2 oz
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sugar
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1/2
teaspoon
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vanilla
extract
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½
pint
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soya
milk
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METHOD:
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In
a large, clean (no trace of grease) glass bowl, beat the whites
until glossy and firm adding the sugar slowly as you beat.
Add the vanilla toward the end of beating.
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Microwave
the beaten whites in the bowl, covered with a sheet of waxed
paper, on low power (30 %) for about 8 minutes or until they
are firm when you press on them.
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The
meringue is usually floated on a light custard made with the
egg yolks and cream or milk. Place the yolks, sugar, and milk
in a 4-cup measuring cup or glass bowl.
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Beat
until frothy and microwave on 50% power for 4-5 minutes, stirring
vigerously every 20 seconds, until the custard coats a spoon.
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Cut
the meringue into wedges and float on the custard.
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For
a fancy topping cover the dessert with spun sugar but a little
butterscotch syrup will suffice for this simple rendition
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