Queen of Puddings

A creamy lemon and breadcrumb custard base, topped with sharp raspberry jam and a cloud of toasted meringue. The top should show golden peaks with a crisp shell hiding a soft, citrusy heart.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 444
• Protein: 12 g
• Carbs: 67 g
• Fat: 14 g

Ingredients

• 500 ml Whole milk ( fresh )
• 100 g White bread ( crumbled )
• 25 g Minimum butter sweet ( diced )
• 100 g White sugar ( divided )
• 3 piece Egg ( yolks and whites separated )
• 1 piece Citrus limon (L.) Burm. f. ( zest only )
• 150 g Raspberry jam (extra or classic) ( slightly warmed )
• 1 tsp Vanilla extract optional

Instructions

1. Milk infusion

   In a saucepan, heat the milk with the butter, 25g of sugar, and the lemon zest. As soon as the butter melts and the milk simmers, remove from heat to let the flavors infuse.

2. Base preparation

   Pour the hot milk over the crumbled white bread. Let it sit for 10 minutes so the bread soaks it up. Then whisk in the egg yolks one by one to obtain a smooth mixture.

3. First bake

   Pour the mixture into a buttered dish. Bake at 170°C. The custard is ready when set at the edges but still slightly wobbly in the center, like a flan.

4. Raspberry topping

   Remove the dish from the oven. Slightly warm the raspberry jam to loosen it, then spread it gently over the custard without breaking the surface.

5. Meringue and finish

   Whisk the egg whites to stiff peaks with the remaining sugar until glossy. Spread the meringue over the dish, creating peaks with the back of a spoon. Bake for 10 to 15 minutes until the tips are beautifully browned.

Chef's tips

• Use day-old bread, it absorbs the milk better without turning gummy.
• Don't overbeat the egg whites; they should stay supple so they don't crack while baking.
• Use a high-quality jam with some acidity to cut through the sweetness of the meringue.

Storage

Best eaten immediately. The meringue will lose its crispness in the fridge.