Raspberries, Meringue and Custard

Something sweet now. I’d spotted a recipe for custard in Nigel Slater’s Appetite but I knew there was also a recipe in Nigella’s How To Eat. In the end, I went with Nigella’s recipe (volumes slightly reduced though) and used her recipe for meringues so that the egg whites had a purpose.

It was a close call – the custard nearly curdled (well, it did a little bit actually) but otherwise all went well. I then used a suggestion from Nigel Slater’s book to make a trifle style Eton mess – custard, raspberries and meringue. Absolutely delicious – and delightfully we have plenty of raspberries and meringue left over for tomorrow…