- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 vanilla pod, split lengthways
- 2 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tbsp plain flour
- squeeze lemon juice or eau de vie
- 280g stoned cherries
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- 280g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
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Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.
Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice or eau de vie into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue in two goes.
Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 3 mins until the topping is golden brown.