Try this Queen of Puddings recipe, or contribute your own.
- Carbohydrate 45.9442149625401 g
- Cholesterol 1929.69536866625 mg
- Fat 49.9650620491115 g
- Fiber 2.52000000213028 g
- Protein 33.9371677429073 g
- Saturated Fat 19.1210432570715 g
- Serving Size 1 1 Serving (253g)
- Sodium 7549.29483366215 mg
- Sugar 43.4242149604098 g
- Trans Fat 2.69739648088452 g
- Calories 772 calories
Step-by-step
- Separate 3 of the egg yolks and whites. Set the egg whites aside.
- Add the milk, sugar, butter, and lemon rind to a saucepan. Gently heat, stirring until the sugar is dissolved. Do not boil the milk mixture. Remove from heat and allow to cool a little.
- Beat three egg yolks and one full egg together in a separate bowl. Pour the pre-heated, but cooled milk over the eggs, and whisk together.
- Stir the breadcrumbs into the milk and egg mixture. Let stand for 30 minutes to allow the crumbs soak up the liquid.
- Preheat oven to 325°F. Grease a 2 quart casserole or ovenproof dish.
- Pour the breadcrumb mixture into the prepared dish.
- Place the casserole in a larger 9 x 13 baking dish or roasting tin. Carefully pour hot water into the baking pan until it reaches half-way up the side of the pudding dish.
- Bake for about 40 minutes until mixture is firm and a golden color. Remove from oven. Discard the "bain marie" or water bath.
- Using an electric mixer beat the three egg whites with a pinch of salt until firm white peaks form. Add the sugar and beat until their surface is glossy.
- Spread the jam over the cooked custard base.
- Top with the meringue mixture. Use the back of a spoon to spread the meringue and form decorative peaks.
- Return the pudding to the oven. Bake for 15 to 20 minutes until the meringue is golden brown in color.
- Serve hot - delicious with hot custard or pouring cream.
Stretching pantry staples like breadcrumbs into a structured dessert requires precise temperature control, particularly when heating milk to dissolve butter and sugar without scorching the dairy solids. Letting the breadcrumb mixture stand for thirty minutes allows the dry components to hydrate fully before baking, transforming humble scraps into a cohesive custard base. When assembling the components, enclosing the casserole dish inside a larger roasting tin filled halfway with hot water creates a gentle thermal buffer that prevents the eggs from overcoagulating.
Adjusting this formulation to accommodate dairy allergies involves swapping the whole milk for unsweetened canned coconut milk at a one-to-one ratio while replacing the butter with refined coconut oil. Standard household ovens maintain stable heat at 325 degrees Fahrenheit for this baking process, though larger gatherings may require doubling the proportions across two separate casserole dishes to ensure even heat penetration. Whipping the reserved egg whites with a pinch of salt until firm peaks form provides the structural lift necessary to support the glossy meringue layer before a final fifteen to twenty minute browning stage.
