Condensed Milk: 1/4tin
Milk: 2cup
Egg yolks: 3
Lemon rind: 1tsp
Egg white: 1
Vanilla essence: 1tsp
Sugar: 1tbsp
For the Jam Sauce:
Jam: 3tbsp
Water: 3tbsp
Mint leaves - for decoratiopn
Method:
Beat egg white until stiff, gradually beating in castor sugar to form a stiff and glossy meringue. Bring milk to simmer in a deep frying pan. Drop tablespoons of meringue into milk. Poach gently for 2 mins, then turn and poach for a further 2 mins. Carefully life meringues from milk with a slotted spoon, drain on absorbent paper. Transfer to a plate and chill until needed. Beat egg yolks. Add sugar and lemon rind, slowly beat in hot milk used to poach meringues. Place bowl over simmering water and cook, stirring constantly until custard begins to thicken. Remove from heat. Cool, stirring now and then. When cold, stir in essence. Pour custard into individual bowls. Top with a meringue. Chill. Make jam sauce by heating together jam and water till it boils. Remove from fire and cool. To serve, add a swirl of jam sauce into each bowl of custard. Decorate with a mint leaf.