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.
Step 2
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 3
Heat oven to 175 °C and butter a 23 cm dish. Line with sponge slices and spread cooked peach compote over them.
Step 4
Pour the proposed cooked custard over peaches; bake about 20 minutes until the centre holds softly.
Step 5
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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