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Meringue-Capped Kiwi Custard

Meringue-Capped Kiwi Custard
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • ? + 3/4 cup sugar, divided
  • 1 cup skim or low-fat milk
  • 1 Tbsp cornstarch
  • 1 cup skim or low-fat milk
  • 3 eggs, separated
  • 1/4 tsp vanilla
  • 1 Tbsp water
  • 1/4 tsp cream of tartar
  • 6 kiwi, peeled and sliced (about 3 cups)



1 In medium saucepan, stir together ? cup of the sugar and cornstarch. Stir in milk.

2  Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5 minutes.

3 Whisk in the egg yolks, one at a time, whisking well after each addition; return to a boil. Pour through a fine wire mesh

4 Cool quickly by setting bowl in ice or cold water and stirring for 10 minutes.

5 Place a piece of plastic wrap on the surface to prevent skin from forming and chill thoroughly, 2 hours or overnight.

6 In heavy saucepan, top of double boiler or metal bowl placed over water in saucepan, stir together egg whites, remaining ¾ cup sugar, water and cream of tartar.

7 Cook over low heat or simmering water, beating constantly with portable mixer at low speed, until whites reach 160° F, about 6 minutes. Pour into large bowl.

8 Beat on high speed until whites stand in soft peaks, about 2 minutes. Cover and refrigerate until serving.

9 To serve, line each of 6 (6- to 8-ounce) dessert dishes with 1/2 cup kiwi slices. Spoon in about 3 Tbsp custard. Dollop with ½ cup meringue. Makes 1 cup custard and 3 cups meringue.

Source: Courtesy of the egg board , a member of the Nutrient Rich Foods Coalition.