Time: 2 hours
Do you know what I love about this elegant dessert that is fit for royalty? You probably have all the ingredients in your fridge and pantry already! How perfect is that! Such a light and delightful dessert – great for Christmas, New Years, brunch or afternoon tea.
Music Selection: Loren Gray – Queen
2 Tbsp butter, plus extra to butter casserole dish
2 cups whole milk or cream
1 Tbsp lemon zest
1 cup sugar (split into ¼ and ¾)
1/3 cup bread crumbs
3 eggs (whites and yolks in separate bowls)
1 cup raspberry or cherry jam
Heat oven to 325 degrees. Place rack in middle of oven.
Butter a 2 quart casserole dish with high sides. Set aside.
In a large pot, heat milk, butter, lemon zest and ¼ cup of sugar over medium heat. Stir constantly, until milk is hot, but not simmering or it will curd. Butter should be melted and sugar dissolved. Remove from heat.
Whisk the egg yolks in a bowl. Using a table spoon, take a little hot milk and whisk it into the eggs one spoonful at a time, until you have about a ½ cup of milk in the eggs. Then slowly, stream the eggs into the warm milk, whisking the entire time so you do not get lumps or clumps of egg. Let cool a little.
Place bread crumbs evenly in bottom of casserole. Then pour the custard over it.
In a large roaster, place the casserole, then pour boiling water to create a water bath about 2 inches up the sides of the casserole dish. Place in oven and back for 25 minutes. Remove. Let cool to room temperature.
In a little microwaveable bowl, put the jam. Heat for 10 seconds in microwave so it is warm and a little easier to spread. When custard is cool, spread the jam on it. You can cover this loosely with saran wrap and place in fridge until ready to eat it.
When ready to eat – keep rack at middle level and place the oven burner on high.
Beat the egg whites with an electric mixer. Slowly stream in the sugar while beating until you get soft meringue peaks. Using a tablespoon, scoop the eggs gently onto the pudding so you get little mounds. You can decorate this up or use a pastry bag with tip to make it pretty. Back in oven for about 5 – 6 minutes until the meringue is a bit golden. Do not let it burn!