Blueberry Raspberry Custard Meringues - cooking recipe

Ingredients

2 cups skim milk
2 None large eggs, separated
1/4 cup cornstarch
1/2 cup powdered sugar
1 tsp vanilla bean paste
3.5 oz blueberries
3.5 oz raspberries
2 tbsp sugar

Preparation

Preheat the oven to 350\u00b0F. Whisk together the milk, egg yolks, cornstarcg, powdered sugar and vanilla in a small saucepan over a medium heat. Cook, stirring, for 10 mins, until the custard boils and coats the back of a wooden spoon.
Remove the custard from the heat. Stir in the berries. Divide among six 1-cup ramekins. Place on a baking sheet and bake for 5 mins, until set.
Meanwhile, beat the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
Spoon or pipe a swirl of meringue onto each custard. Bake for another 5-7 mins, until the meringue is golden. Serve warm or at room temperature.