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RASPBERRY CUSTARD MERINGUE

Type of Recipe: Desserts with Cooked Fruit

Difficulty: Complex

List of Ingredients:
Meringue:
4 egg whites
1/2 tesp. salt
1/4 tesp. cream of tartar
1 cup sugar
1 tsp. vanilla
1 cup finely chopped walnuts
Custard:
1/4 cup butter
1/4 cup flour
3-4 egg yolks
2 cups milk
1 1/2 tsp. vanilla extract
1/89 tsp. salt
3/4 cup sugar
Topping:
8 ounces whipping cream
1/3 cup semisweet chocolate chips
3 Tbsp. butter
1 quart fresh raspberries

Directions:
For the meringue, beat the egg whites, salt, and cream of tartar until soft peaks form. Add sugar, 1 tbsp. at a time, beating until whites are thick and glossy. Add vanilla. Fold in the nuts by hand. To form crust, place meringue mixture on parchament paper, spread in a 14-inch diameter circle (or in several smaller circles for individual servings). Bake at 275 degrees for 1 hour; turn off heat and leave meringue in oven for at least 1 hour longer. Cool slowly. For custard, melt butter and add flour to make a paste. In a separate bowl, stir eggs with fork; add milk. Whisk milk mixture into flour mixture slowly; add vanilla, salt and sugar. Cook over a low heat until thickened and bubbly. Pour into bowl; cover with plastic wrap and cool completely. (Can be made on the day before use.) Just before serving, whip cream and sweeten to taste; melt the chocolate chips with butter in a small saucepan. Spoon custard mixture on meringue; top with whipped cream and fresh berries. Drizzle with chocolate mixture.

Source:
"Country" magazine, frm Bette Berry, Alamogordo, New Mexico

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