Blueberry Raspberry Custard Meringues

• 2 cups skim milk
• 2 None large eggs, separated
• 1/4 cup cornstarch
• 1/2 cup powdered sugar
• 1 tsp vanilla bean paste
• 3.5 oz blueberries
• 3.5 oz raspberries
• 2 tbsp sugar

1. Preheat the oven to 350u0b0F. Whisk together the milk, egg yolks, cornstarcg, powdered sugar and vanilla in a small saucepan over a medium heat. Cook, stirring, for 10 mins, until the custard boils and coats the back of a wooden spoon.
2. Remove the custard from the heat. Stir in the berries. Divide among six 1-cup ramekins. Place on a baking sheet and bake for 5 mins, until set.
3. Meanwhile, beat the egg whites until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until thick and glossy.
4. Spoon or pipe a swirl of meringue onto each custard. Bake for another 5-7 mins, until the meringue is golden. Serve warm or at room temperature.

milk, eggs, cornstarch, powdered sugar, vanilla bean paste, blueberries, raspberries, sugar

Taken from recipes-plus.com/api/v2.0/recipes/26914 (may not work)