Preparation

• 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 mesh4 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.