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Snow Capped Custard Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whole strawberries/Fruit||2 Cup (32 tbs) (fresh)|
Serving size: Complete recipe
Calories 853 Calories from Fat 197
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 9.5 g47.4%
Trans Fat 0 g
Cholesterol 456.9 mg152.3%
Sodium 279.8 mg11.7%
Total Carbohydrates 145 g48.5%
Dietary Fiber 7.1 g28.2%
Sugars 131 g
Protein 26 g51.7%
Vitamin A 17.5% Vitamin C 343.8%
Calcium 49.3% Iron 18.9%
*Based on a 2000 Calorie diet
To yolks, add 1/4 cup sugar and cornstarch, mixing well.
Stir in milk.
Cook uncovered, 4 minutes or until mixture just about boils, stirring occasionally during last half of cooking time (mixture will be thin).
Stir in 1/2 teaspoon vanilla; cool until ready to serve.
Just before serving, beat egg whites until frothy.
Gradually beat in 3 tablespoons sugar, beating until mixture forms soft peaks.
Beat in 1/2 teaspoon vanilla.
Divide strawberries among 4 or 5 dessert dishes.
Pour cooled custard over berries; top each with mound of beaten egg white.
Place desserts in oven andcook uncovered, 45 seconds to set meringue.