| Servings | serves |
Ingredients
- 2 tablespoons Butter melted
- 4 tablespoons Caster Sugar
- 4 tablespoons Custard Powder
- 4 tablespoons Cocoa Powder
- 3 tablespoons Sugar
- 1 cup Milk
- 6 Eggs separated
- 1/2 cup Caster Sugar extra
- Icing Sugar for dusting
Ingredients
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Instructions
- Preheat oven to 190°C. Brush the insides of four 1-cup ramekins with the melted butter and dust with the caster sugar, ensuring they are evenly coated. Refrigerate until needed.
- Put the custard powder, cocoa, sugar and milk in a small saucepan and bring to a simmer for 30 seconds. Remove from the heat and allow to cool slightly. Beat the egg yolks into the custard and set aside.
- Put egg whites and half the extra caster sugar in the bowl of an electric mixer and whip on high until soft peaks form. Add the remaining caster sugar and whip for 10 seconds only.
- Fold half of the meringue into the custard using a plastic spatula (not a whisk). Fold the meringue and custard mixture into the remaining meringue mixture, then spoon into the ramekins, to fill.
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