Raspberry Custard Meringue

Name: Raspberry Custard Meringue
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 10 servings.
Ingredients: MERINGUE:; 4 large egg whites; 1/2 teaspoon salt; 1/4 teaspoon cream of tartar; 1 cup sugar; 1 teaspoon vanilla extract; 1 cup finely chopped walnuts; CUSTARD:; 3/4 cup sugar; 1/4 cup all-purpose flour; 2 cups whole milk; 3 to 4 large egg yolks; 1/4 cup butter, cubed; 1-1/2 teaspoons vanilla extract; 1/8 teaspoon salt; TOPPING:; 1 cup heavy whipping cream; 1/3 cup semisweet chocolate chips; 3 tablespoons butter; 1 quart fresh raspberries

Whenever I serve this meringue at a dinner, I can count on one thing—hearing a few husbands asking their wives to make sure to get the recipe!

Ingredients

MERINGUE:
4 large egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts
CUSTARD:
3/4 cup sugar
1/4 cup all-purpose flour
2 cups whole milk
3 to 4 large egg yolks
1/4 cup butter, cubed
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1 cup heavy whipping cream
1/3 cup semisweet chocolate chips
3 tablespoons butter
1 quart fresh raspberries

Directions

For meringue, place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper.
Beat the egg whites, vanilla, salt and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold in nuts.
To form crust, place meringue mixture on parchment paper; spread in a 14-in. diameter circle (or in several smaller circles for individual servings). Bake at 275° for 1 hour; turn off heat and leave meringue in oven for at least 1 hour longer.
Remove from the oven and cool on baking sheets. When cooled completely, remove meringue from paper.
For custard, in a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in the butter, vanilla and salt.
Pour into bowl; cover with plastic wrap and cool completely. (Can be made on the day before use.)
Just before serving, beat cream and sweeten to taste. In a microwave, melt chocolate chips and butter; stir until smooth. Spoon custard mixture on meringue; top with whipped cream and fresh berries. Drizzle with chocolate mixture.