CookEat Recipe
Swiss Peach Custard with Lemon Meringue
Sponge-lined baked peach compote and egg custard under lightly browned lemon meringue.
Method
Steps
Step 1
For the proposed custard, whisk yolks, sugar, cornstarch and salt. Heat milk until steaming, temper it into the yolks, return to low heat and whisk until thick and at least 74 °C; do not let it scorch. Cool or bake further as the dessert directs.
Step 2
Heat oven to 175 °C and butter a 23 cm dish. Line with sponge slices and spread cooked peach compote over them.
Step 3
Pour the proposed cooked custard over peaches; bake about 20 minutes until the centre holds softly.
Step 4
Whip pasteurized whites with lemon and powdered sugar, spread over custard and return to oven until lightly browned and topping heated through. Chill below 4 °C before serving.
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