Recipe: Wayne Good | Images: Ashlee DeCaires
4 eggs, separated
½ tbsp cornflour
90g caster sugar
1 tsp vanilla essence
1 tbsp orange water
toasted flaked almonds and the zest of an orange to garnish.
Caramelised Sugar Syrup
½ cup caster sugar
½ cup water
To make the sugar syrup, place the sugar and water into a pan and place onto the hob. Stir while heating, until the sugar dissolves, until boiling.
Allow to boil until it starts to turn a light caramel colour. Set aside.
Cream the egg yolks and cornflour with a third of the caster sugar.
Place the milk, cream and vanilla essence into a pan. Place onto the hob and bring to just under the boil.
Pour the hot liquid over the egg mixture, whisking all the time. Place back onto a low heat, until the mixture thickens to the consistency of double cream. Add the orange water and set aside.
In a large bowl, whisk the egg whites with the remaining sugar until stiff.
Fill a large, wide pan with water, place onto the hob and bring to a simmer.
Put tablespoons of meringue mixture, a few at a time, into the simmering water, and gently poach for about 5 minutes, turning once.
Remove with a slotted spoon and drain on kitchen paper. Set aside to cool.
To serve, pour a little of the caramel sauce into each serving dish, topping with the custard.
Carefully top with two meringues and finally the toasted almonds and orange zest.