Prepare Meringues; makes 6
2 egg whites
½ cup sugar
Add a little of the sugar to the egg whites and begin to beat with an electric mixer. Continue to add the sugar slowly to the egg whites while still beating. You want to dissolve all the sugar into the egg whites and have soft peaks form. Meringue should not be runny but not stiff either. If you tip the meringue mixture upside down it will not fall out of the bowl but it should be soft and spreadable as well.
Form 6 nests on a parchment lined baking sheet and bake at 200 degrees F for 45 minutes. Turn off the heat and keep the meringues in the oven for an additional hour. DO NOT OPEN THE OVEN DOOR.
To make the custard
Scald 1 ½ cups whole milk in the microwave or on the stovetop. Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine
4 tbsp flour
1/3 cup sugar and a pinch of salt
Over medium flame slowly add the scalded milk whisking constantly.
Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame. Stir in:
2 tbsp butter
1 tsp vanilla extract
1 tablespoon lemon juice
¼ tsp nutmeg
Cover and allow to completely cool in the refrigerator. When it has completely cooled, if a skin has formed on your custard, remove it before continuing.
Boil together for about 20 minutes
1 cup bakeapples
1/3 cup sugar
1 tsp orange zest, finely chopped
Assemble the dessert by filling the meringue nests with the custard and top with bakeapple compote.This recipe is also excellent using raspberries instead of bakeapples.