Meringues, almonds and raspberries add crunch and flavour to a delicate citrus custard.
Ingredients
Method
1.
Using a cook processor fitted with the stirring blade (or refer to stovetop method, below) put milk, yolks, sugar, vanilla seeds and zest in the bowl. Cook at 80°C, stirring on low speed, for 15 minutes or until thickens. Strain with a fine sieve into a bowl. Refrigerate for 2 hours or until cold.
2.
Pour into serving glasses. Top with meringues, caramel, almonds, raspberries and serve.