Berry Custard Meringue Delight
Berry Custard Meringue Delight
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Vanilla Custard
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 cups milk
For the Whipped Cream Layer
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Berry Mixture
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
For the Meringue Topping
- 3 egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the graham cracker crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture evenly into the bottom of an 8x8 or 9x9 inch oven-safe dish. Set aside.
⏱️ 5 min
- 2
Prepare the vanilla custard: In a saucepan, combine 1/2 cup granulated sugar and 2 tablespoons of cornstarch. Whisk to combine.
⏱️ 1 min
- 3
Add the 3 egg yolks and 1 teaspoon of vanilla extract to the sugar and cornstarch mixture. Whisk until smooth.
⏱️ 2 min
- 4
Gradually add 2 cups of milk to the mixture while continuously whisking to prevent lumps.
⏱️ 3 min
- 5
Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens to a custard-like consistency (about 8-10 minutes). Remove from heat.
⏱️ 10 min
- 6
Pour the hot custard through a sieve into a clean bowl to ensure it is smooth and lump-free.
⏱️ 2 min
- 7
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours.
⏱️ 180 min
- 8
Prepare the whipped cream layer: In a separate clean bowl, combine 1 cup heavy cream, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Whip the mixture with an electric mixer until stiff peaks form.
⏱️ 5 min
- 9
Prepare the berry mixture: In a bowl, combine 1 cup sliced strawberries, 1 cup blueberries, and 1 cup raspberries. Mix gently.
⏱️ 3 min - 10
Prepare the meringue topping: In a clean, dry bowl, beat the 3 egg whites with an electric mixer until foamy.
⏱️ 2 min
- 11
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form (about 5-7 minutes).
⏱️ 7 min
- 12
Add 1 teaspoon of vanilla extract to the meringue and beat briefly to combine.
⏱️ 1 min
- 13
Assemble the dessert: Spread the chilled custard evenly over the graham cracker crust in the prepared dish.
⏱️ 2 min
- 14
Spoon the mixed berries evenly over the custard layer.
⏱️ 2 min
- 15
Spread the whipped cream evenly over the berry layer.
⏱️ 2 min
- 16
Pipe or spread the meringue mixture over the whipped cream, ensuring it covers the entire surface.
⏱️ 3 min
- 17
Optional: Lightly torch the meringue until golden brown for a toasted finish.
⏱️ 1 min
- 18
Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Berry Custard Meringue Delight
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Vanilla Custard
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 cups milk
For the Whipped Cream Layer
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Berry Mixture
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
For the Meringue Topping
- 3 egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the graham cracker crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture evenly into the bottom of an 8x8 or 9x9 inch oven-safe dish. Set aside.
⏱️ 5 min - 2
Prepare the vanilla custard: In a saucepan, combine 1/2 cup granulated sugar and 2 tablespoons of cornstarch. Whisk to combine.
⏱️ 1 min - 3
Add the 3 egg yolks and 1 teaspoon of vanilla extract to the sugar and cornstarch mixture. Whisk until smooth.
⏱️ 2 min - 4
Gradually add 2 cups of milk to the mixture while continuously whisking to prevent lumps.
⏱️ 3 min - 5
Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens to a custard-like consistency (about 8-10 minutes). Remove from heat.
⏱️ 10 min - 6
Pour the hot custard through a sieve into a clean bowl to ensure it is smooth and lump-free.
⏱️ 2 min - 7
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours.
⏱️ 180 min - 8
Prepare the whipped cream layer: In a separate clean bowl, combine 1 cup heavy cream, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Whip the mixture with an electric mixer until stiff peaks form.
⏱️ 5 min - 9
Prepare the berry mixture: In a bowl, combine 1 cup sliced strawberries, 1 cup blueberries, and 1 cup raspberries. Mix gently.
⏱️ 3 min - 10
Prepare the meringue topping: In a clean, dry bowl, beat the 3 egg whites with an electric mixer until foamy.
⏱️ 2 min - 11
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form (about 5-7 minutes).
⏱️ 7 min - 12
Add 1 teaspoon of vanilla extract to the meringue and beat briefly to combine.
⏱️ 1 min - 13
Assemble the dessert: Spread the chilled custard evenly over the graham cracker crust in the prepared dish.
⏱️ 2 min - 14
Spoon the mixed berries evenly over the custard layer.
⏱️ 2 min - 15
Spread the whipped cream evenly over the berry layer.
⏱️ 2 min - 16
Pipe or spread the meringue mixture over the whipped cream, ensuring it covers the entire surface.
⏱️ 3 min - 17
Optional: Lightly torch the meringue until golden brown for a toasted finish.
⏱️ 1 min - 18
Serve chilled.