Passion fruit custard with poached meringues

Passion fruit custard with poached meringues
Makes: 6 portions
Prep time:
Cook time:
Total time:
Passion fruit custard
  • 1000 gr milk
  • 1 tspn vanilla flavour
  • 3 egg yolks
  • 50 gr white sugar
  • 42 gr custard powder
  • 2 passion fruits
Lime meringues
  • 3 egg whites
  • 1 lime
  • 37 gr white sugar
  • 37 gr icing sugar
  • 400 gr milk
  • 3 passion fruits
  • 1 lime
Passion fruit custard
  1. Mix some of the cold milk with the vanilla flavour, egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk.
  3. Pour in the cold milk and bring to the boil while stirring until the custard thickens.
  4. Half the passion fruits and add the seeds and pulp to the custard.
  5. Cover the custard with cling film to prevent a skin and refrigerate for later use.
Lime meringue
  1. Zest the lime.
  2. Whip the egg whites until soft peaks form. Keep whipping adding the white sugar gradually. When stiff peaks have been reached, fold in the icing sugar and lime zest.
  1. Toast the coconut in a dry pan until golden.
  2. Gently reheat the passion fruit custard.
  3. Warm the milk. Spoon a dollop of the whipped egg whites on top of the simmering milk and allow to sit for a couple of minutes to cook.
  4. Turn over to poach the other side.
  5. Spoon the custard onto the plate. Lift the poached meringue out of the milk using a slotted spoon and place on top of the custard. Contiue poaching until all the egg whites are used up.
  6. Decorate with the toasted coconut, half a passion fruit and a slice of lime.
Stuff to know
Only whip up egg whites in a perfectly clean and grease free bowl. Only do this just before poaching or the egg whites will collapse.
The egg whites are stiff enough when you can turn the bowl upside down without spilling the egg whites.