Custard Filled Meringue Nests with Bakeapple Compote

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 tablespoon flour
⅓ 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 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon 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.
Bakeapple Compote
Boil together for about 20 minutes
1 cup bakeapples
⅓ cup sugar
Pinch cinnamon
1 teaspoon 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.