Type what you have

Ingredients

• ✓ vanilla extract
• pear
• apple
• water
• cinnamon

Instructions

1. 1 Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
2. 2 Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.

By Katie Sechrist

Ingredients

• ✓ vanilla extract
• strawberry
• balsamic vinegar
• white sugar
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Quarter large strawberries and halve small ones; place on a rimmed baking sheet. Toss with balsamic vinegar, sugar, vanilla extract, and salt to coat; spread into a single layer.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Stir well; spread into a single layer. Continue baking until juices start to thicken, about 10 minutes more.

By LauraF

Ingredients

• ✓ vanilla extract
• grape
• sour cream
• cream cheese
• white sugar

Instructions

1. 1 Remove grapes from stems, rinse, and set aside to dry. Mix together sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

By ANGELAK45

Ingredients

• ✓ vanilla extract
• sweet potato
• egg
• brown sugar
• all-purpose flour
• oil
• butter
• confectioners sugar

Instructions

1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Ingredients

• ✓ vanilla extract
• red delicious apple
• strawberry
• rhubarb
• white sugar
• water

Instructions

1. 1 Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes.
2. 2 Remove from heat and stir in vanilla.

By Mina Y

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• egg
• butter
• milk
• salt
• brown sugar
• pecan
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
2. 2 In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
3. 3 In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

By RB1953

Ingredients

• ✓ vanilla extract
• apricot
• orange juice
• white sugar
• amaretto liqueur
• cornstarch
• water

Instructions

1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Ingredients

• ✓ vanilla extract
• egg noodle
• white sugar
• butter
• egg
• cream cheese
• apricot nectar
• milk
• raisin
• cornflake crumb
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Fill a large saucepan with lightly salted water and bring to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Combine noodles, ½ cup sugar, ¼ cup butter, eggs, cream cheese, and 1 teaspoon vanilla extract in a bowl; stir in apricot nectar and milk. Stir in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
4. 4 Combine cornflake crumbs, remaining ¼ cup sugar, remaining ½ cup butter, remaining 1 teaspoon vanilla extract, and cinnamon in a bowl; spread over egg noodle mixture.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.

By Diane Klein

Ingredients

• ✓ vanilla extract
• apple
• yellow apple
• lemon juice
• neufchatel cheese
• whipped cream
• brown sugar
• mayonnaise
• green grape
• celery
• walnut
• cranberry

Instructions

1. 1 Toss diced apples with lemon juice in a salad bowl.
2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Ingredients

• ✓ vanilla extract
• pineapple
• sugar
• egg
• milk
• bread
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix pineapple, sugar, eggs, milk, bread, and vanilla extract together in a casserole dish. Pour melted butter over the pineapple mixture. Sprinkle cinnamon over the top.
3. 3 Bake in preheated oven until set in the middle, about 30 minutes.

By Angel Eyes

Ingredients

• ✓ vanilla extract
• sweet potato
• brown sugar
• butter
• sweetened condensed milk
• cinnamon
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil.
2. 2 Place sweet potato chunks into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
3. 3 Mash sweet potatoes with a potato masher. Add brown sugar, butter, sweetened condensed milk, vanilla extract, cinnamon, and salt; beat with a whisk until fluffy. Add eggs; continue whisking until mixture is light in color. Transfer to the prepared dish.
4. 4 Bake in the preheated oven until golden brown, about 1 ½ hours.

By Great Chef

Ingredients

• ✓ vanilla extract
• egg noodle
• cream cheese
• brown sugar
• cottage cheese
• egg
• egg white
• cinnamon
• nutmeg
• firm apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Ingredients

• ✓ vanilla extract
• cranberry
• orange juice
• water
• cinnamon stick
• white sugar
• brown sugar
• salt
• orange peel

Instructions

1. 1 Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
3. 3 Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
4. 4 Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

By tcasa

Ingredients

• ✓ vanilla extract
• butternut squash
• sugar
• milk
• salt
• all-purpose flour
• egg
• margarine
• vanilla wafer
• margarine
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube.
3. 3 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
4. 4 Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
5. 5 Bake in preheated oven until set, about 45 minutes.
6. 6 Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
7. 7 Crumble over top of cooked casserole and return to oven to brown.
8. 8 Serve and enjoy.

By VPMSAVGA

Ingredients

• ✓ vanilla extract
• egg
• sugar
• butter
• raisin
• milk
• sweet potato
• brown sugar
• all-purpose flour
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish.
3. 3 Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture.
4. 4 Bake in preheated oven until golden brown, about 30 minutes.

By SLesley

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• egg
• heavy cream
• white sugar
• butter
• salt
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

By Tina Hayes

Ingredients

• ✓ vanilla extract
• egg noodle
• egg
• cottage cheese
• milk
• sour cream
• sugar
• butter
• cream cheese
• salt
• white sugar
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. 4 Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
5. 5 Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
6. 6 Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
7. 7 Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

By minichef

Ingredients

• ✓ vanilla extract
• coconut
• walnut
• zucchini
• applesauce
• vegetable oil
• egg
• banana
• sugar
• brown sugar
• nutmeg
• salt
• baking soda
• baking powder
• cinnamon
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Ingredients

• ✓ vanilla extract
• egg white
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a large bowl with an electric mixer until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla.
3. 3 Pipe or spoon small portions onto the prepared baking sheet.
4. 4 Bake in the preheated oven until dry but not brown, about 35 minutes. Turn the oven off and leave meringues inside to cool for at least 25 minutes.

By KSUTTON

Ingredients

• ✓ vanilla extract
• semisweet chocolate chip
• heavy cream
• coffee

Instructions

1. 1 Place chocolate chips in a large bowl.
2. 2 Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
3. 3 Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
4. 4 Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
5. 5 Spoon into glasses and refrigerate until firm, at least 3 hours.

By Stephanie Martins

Ingredients

• ✓ vanilla extract
• heavy cream
• egg yolk
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
3. 3 While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
4. 4 Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.
5. 5 Serve and enjoy!

By Sara

Ingredients

• ✓ vanilla extract
• egg yolk
• heavy cream
• all-purpose flour
• granulated sugar
• salt
• butter

Instructions

1. 1 Whisk together egg yolks, cream, and vanilla in a small bowl until thoroughly combined; set aside. Process flour, sugar, and salt in a food processor until combined, about 3 seconds.
2. 2 Add butter and pulse until a coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump together, 10 to 12 pulses. Dough will be crumbly but should hold together when squeezed.
3. 3 Transfer dough to a clean work surface, and press into a single mass. Divide dough evenly into 2 portions. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough until firm, at least 2 hours or up to 24 hours.
4. 4 Place 1 dough disk on a lightly floured work surface. Let dough sit at room temperature 10 minutes to soften. Lightly grease removable bottom only of a 9 1/2-inch tart pan with butter. Roll dough to a 13-inch circle, dusting dough with flour as needed to prevent sticking. Brush off excess flour from dough.
5. 5 Carefully roll dough around rolling pin, then unroll over the prepared pan. Press dough into the bottom and up the sides of the pan, trimming any excess dough.
6. 6 Alternatively, press dough into pan without rolling. Patch any cracks with excess dough.
7. 7 Prick crust all over with a fork. Chill, loosely covered with plastic wrap, 1 hour.
8. 8 While tart shell chills, preheat oven to 350 degrees F (175 degrees C).
9. 9 Line crust with parchment and fill with pie weights or dried beans. Bake in the preheated oven until crust is golden around the edges, 15 to 20 minutes.
10. 10 Remove weights and parchment. Return to the oven and continue to bake until the bottom of crust is golden brown and looks dry, 10 to 15 minutes.
11. 11 Transfer tart shell to a wire rack and let cool completely, about 40 minutes.

By Elizabeth Mervosh

Ingredients

• ✓ vanilla extract
• butter
• confectioners' sugar
• egg white
• cake flour

Instructions

1. 1 Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
2. 2 Lower the speed and add flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut a small hole (about 3 1/2 inches in diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicone mat and place the stencil on it. Using a small offset spatula, place a small amount of batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
5. 5 Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
6. 6 Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

By Kevin Ryan

Ingredients

• ✓ vanilla extract
• egg yolk
• white sugar
• heavy cream
• brown sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. 3 Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
4. 4 Whisk cream into egg yolk mixture; beat until combined.
5. 5 Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. 6 Pour into a shallow heat-proof dish or individual ramekins.
7. 7 Bake in the preheated oven until custard is set but still slightly jiggly, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
8. 8 Turn the oven to broil.
9. 9 Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
10. 10 Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
11. 11 Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

By Karen

Ingredients

• ✓ vanilla extract
• heavy cream
• milk
• confectioners sugar
• egg white

Instructions

1. 1 Mix heavy cream with milk and beat until stiff. Fold in sugar, beaten egg white, and vanilla. Gently mix until all sugar is incorporated.

By Kit Gay

Ingredients

• ✓ vanilla extract
• coconut
• sweetened condensed milk
• kosher salt
• egg white
• bittersweet chocolate

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.
2. 2 Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
3. 3 Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.
4. 4 Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
5. 5 Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.
6. 6 Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.
7. 7 Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

By Marianne Williams

Ingredients

• ✓ vanilla extract
• egg yolk
• heavy cream
• white sugar
• orange liqueur

Instructions

1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Ingredients

• ✓ vanilla extract
• white sugar
• cornstarch
• salt
• milk

Instructions

1. 1 Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

By cap5258

Ingredients

• ✓ vanilla extract
• heavy cream
• sugar
• egg yolk
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk together cream and 3 tablespoons sugar in a microwave-safe bowl until combined. Cook in the microwave until warm, 1 to 2 minutes; whisk again to dissolve sugar. Whisk in egg yolks and vanilla until smooth.
3. 3 Pour cream mixture into 2 ramekins set in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
4. 4 Bake in the preheated oven until custard is set but slightly jiggly in the center when shaken, about 50 minutes. Remove ramekins from hot water and chill in the refrigerator until cold, at least 2 hours.
5. 5 Sprinkle 1 tablespoon sugar evenly over the top of each dessert. Use a kitchen torch to melt and lightly toast sugar topping until brown and bubbly, about 30 seconds. Let sugar topping cool to harden before serving.

By sous-chef-jason

Ingredients

• ✓ vanilla extract
• egg
• white sugar
• salt
• milk

Instructions

1. 1 Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
2. 2 In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
3. 3 Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.

By SUE WILLIAMS