- 4 servings
- 0:30 Preparation
- 0:15 Cooking
- 0:45 Total Time
To make custard:
Beat egg yolks with half of sugar until smooth and pale.
Set aside in a double boiler.
In a medium saucepan, bring milk to a boil.
Gradually whisk milk into egg mixture.
Set over low heat and cook, keeping mixture under a boil, until thick.
Add vanilla, strain and chill immediately.
To make islands:
Beat egg whites with remaining sugar until stiff.
Cover the bottom of a shallow dish with water.
Divide meringue into 4 islands and set islands on top of the water.
Microwave on maximum for 1-2 minutes.
To make caramel , mix sugar and water in a small pan .
Bring to a boil without stirring, remove from heat as soon as liquid turns a light golden brown.
Pour custard into 4 soup plates, top with meringue islands and decorate with strands of caramel.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc., its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
AIR MILES® program valid at any Metro location in Ontario excluding Thunder Bay.
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