My Food Blog

Ingredients
1/2 teaspoon vanilla paste
1/2 punnet blueberries
1/2 punnet raspberries
2 tablespoons caster sugar
2 cups (500ml) low-fat milk
2 eggs, separated
1/4 cup (35g) cornflour
1/4 cup (80g) icing sugar

Method
1. Preheat oven to 180C or 160C fan. Whisk together milk, egg yolks, corn flour, icing sugar and vanilla in a saucepan. Stir on medium heat for 10 minutes, until sauce boils and thickens. Remove from heat and stir through berries. Divide custard between six 1-cup ramekins. Bake for 5 minutes.

2. Meanwhile, using an electric mixer, beat egg whites, until soft peaks form. Add sugar, a little at a time, until thick and glossy. Remove custard pots from oven and spoon or pipe meringue on top. Bake for another 5-7 minutes, until meringue is golden.

3.Serve.