A classic made with Classic.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
1 box Clover Classic custard
For the meringue:
½ cup water
4 free range egg whites
½ teaspoon cream of tartar
Using various freezer safe bowls: fill the bowls with the custard and freeze overnight or until frozen hard.
In a small pot, add the sugar and water and bring to the boil, brushing down the sides as the sugar browns. Using a thermometer, cook the sugar to 115°C.
While the sugar is cooking whip the egg whites with the cream of tartar until soft peaks form, before slowly pouring in the sugar syrup while continuing to whisk until all the sugar has been added and the meringue is glossy and thick.
Remove the frozen custard from the bowl and place flat side down. Add the meringue to a piping bag before piping around the frozen custard. Using a kitchen torch or under the grill toast the outside of the meringue until well caramelised.