Butterscotch Custard with Blueberries and Meringue

Creamy sweet butterscotch custard with cloud-like meringues. If you want it extra special sprinkle some fruit on top of the custard! Hmmm… so yummy!

Ingredients:

Butterscotch Custard:

200g brown sugar

100g corn-starch

1/2tsp salt

600ml milk

4 egg yolks

30g butter

2tbsp golden syrup

Meringue:

4 egg whites

125g sugar

¼ tsp cream of tartar

½ tsp vanilla extract

Preparation:

Line a baking sheet with baking paper and preheat the oven to 120 degrees Celsius.

In a saucepan add brown sugar, corn starch and salt. Stir. Add the milk and egg yolks and mix until combined. Heat on medium heat (stir constantly) until the mixture thickens. Remove from the heat and add the butter and the golden syrup. Stir continuously until the butter is fully melted and the custard is smooth and silky. Pour it into 6 heatproof serving bowl. Sprinkle fruit on top (optional) and set it aside.

For the meringue, in a cup mix sugar, cream of tartar and set aside. In a large mixing bowl start beating the egg whites with a hand mixer until frothy. Then gradually start adding the sugar mixture and add the vanilla extract. Beat until it forms stiff peaks. Don’t over-beat it! With the help of an ice-cream scoop, scoop the meringues onto the lined baking sheet. Use the back of a spoon to form peaks all over the top. Bake for 3 hours. Place them as a whole or crumble them on top of the butterscotch custard and enjoy!