Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

61 CHRISTMAS COOKBOOK

LAYERED MERINGUES WITH

ALMOND-ORANGE CUSTARD

MAKES ABOUT 8 SERVINGS

We love the crackle of this crisp, melt-in-your-mouth

meringue paired with velvety custard.

MERINGUES

5 egg whites, room

temperature

½ teaspoon cream of tartar

½ teaspoon vanilla extract

1½ cups granulated sugar, divided

ALMOND-ORANGE CUSTARD

¼ cup sugar

1. Preheat oven to 250°.


2. For meringues: In a large bowl, beat egg whites
   with a mixer at medium speed until soft peaks form.
   Beat in cream of tartar. Gradually add vanilla and
   1¼ cups granulated sugar, 1 tablespoon at a time,
   beating until combined. Increase mixer speed to
   high; beat until thick and glossy, about 4 minutes.


3. Using a pencil, draw 2 (8-inch) circles ½ inch apart
   on a large sheet of parchment paper. Dot corners
   of baking sheet with meringue mixture; place
   parchment paper, pencil side down, on baking sheet,
   pressing to adhere. Lightly spray parchment with
   cooking spray. Spoon meringue mixture into circles.
   Using the back of a spoon, gently spread meringue
   mixture to edge of circles.


4. Bake for 1 hour. Turn oven off, and let meringues
   stand in the oven with the door closed for 1 hour.
   Remove from oven. Let cool completely on pan.


5. For custard: In a medium bowl, whisk together
   sugar, 1 tablespoon milk, and egg yolk. In a medium
   saucepan, place flour; stir in remaining ¾ cup milk
   until smooth. Cook over medium heat, stirring
   constantly, until mixture begins to simmer. Remove

from heat. Stir half of hot milk mixture into sugar

mixture. Stir sugar mixture into remaining hot milk

mixture in saucepan. Cook, stirring constantly,

until mixture begins to simmer. Continue cooking

until thickened and bubbly, about 2 minutes more.

Remove from heat. Add butter, zest, extracts, and

salt, stirring until butter is melted. Spoon custard into

a small bowl. Place in a larger bowl of ice. Let stand

until chilled, about 1 hour, stirring occasionally.

6. For filling: In a medium bowl, beat cream cheese
   and remaining ¼ cup granulated sugar with a mixer
   at medium speed until smooth. With mixer on high
   speed, add cream, beating until thickened. Set aside


7. Peel orange, and cut crosswise into ½-inch-thick
   slices. Cut slices into quarters. Pat dry with a paper
   towel.


8. Gently slide a spatula under one meringue;
   place on a serving plate. Spread 1½ cups whipped
   cream mixture onto meringue. Spoon custard over
   whipped cream mixture; top with orange pieces.
   Top with remaining meringue. Spread remaining
   whipped cream mixture onto meringue. Sprinkle
   with almonds. Refrigerate for 15 minutes. Sift
   confectioners’ sugar on top. Serve immediately.

¾ cup plus 1 tablespoon

whole milk, divided

1 large egg yolk

1½ tablespoons all-purpose flour

1 teaspoon unsalted butter

½ teaspoon orange zest

¼ teaspoon vanilla extract

¼ teaspoon almond extract

1⁄8 teaspoon kosher salt

FILLING

1 (8-ounce) package cream

cheese, softened

1½ cups heavy whipping cream

1 large navel orange

Toasted sliced almonds and

confectioners' sugar, to serve