Canonigo

I woke up one morning with a hankering for canonigo. The one I used to have in Sugarhouse. Canonigo with mango balls. Mmmm. So I figured, it can't be that hard. Eggs whites and sugar for the meringue plus egg yolks and milk for the custard...and voila!

Canonigo

Caramel:

Dissolve 1 cup of sugar in 1/2 cup of water. Boil until golden in color. Pour into baking container to coat all sides. I used individual custard cups, but a tube or bundt pan would work too.

Meringue:

Beat 8 egg whites with 1/2 cup sugar and 1tsp. baking powder until stiff. Transfer meringue into baking container and bake in a bain marie at 350 degrees for 30-35 minutes.

Custard:

Over a double boiler, combine 8 egg yolks, 1 and 1/2 cups of milk, 1/2 cup sugar and 1 tsp. vanilla. Mix constantly until mixture is thick enough to coat the back of a spoon.

To assemble:

Unmold meringue onto serving dish. Be careful because the caramel may be hot. Pour custard beside or on top of meringue. You may serve mango slices or fresh berries on the side.