Raspberry Custard With Pink Meringue

Ingredients

• 2 egg yolks
• 2 cups milk
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 pint red raspberries
• Powdered sugar for raspberries
• 2 egg whites
• 1 tablespoon powdered sugar
• Berry juice for tinting

Method

1. 1 Whisk egg yolks, 2 cups milk, 2 tablespoons sugar, and cornstarch (rubbed smooth with a little milk) until combined.
2. 2 Cook mixture in a double boiler over low heat, stirring constantly, until thick and smooth.
3. 3 Place raspberries in a serving dish, mash lightly, and sprinkle with powdered sugar.
4. 4 Pour the warm custard over the raspberries and allow to cool.
5. 5 Beat egg whites with 1 tablespoon powdered sugar until stiff peaks form.
6. 6 Tint meringue pink with a few drops of berry juice, spread over the custard, and serve.