Place orange sections in a medium bowl; sprinkle with 2 tablespoons sugar. Set aside.
Combine milk, egg yolks, 1/4 cup sugar, and cornstarch in a saucepan; mix well. Cook over medium heat, stirring constantly with a metal spoon, 5 minutes or until custard thickens and coats spoon. Cool to room temperature.
Drain prepared oranges; discard juice. Place oranges in bottom of a 1-quart casserole. Pour cooled custard over oranges. Set aside.
Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over top of custard, sealing to edges. Bake at 450° for 5 minutes or until golden brown. Spoon into individual serving bowls.