Queen of Puddings
The Queen of Puddings is a timeless dessert that combines creamy custard, tangy jam, and a golden meringue crown. With just 20 minutes of prep and an hour in the oven, this classic treat is surprisingly simple yet utterly indulgent.
Ingredients
Custard Base
- 2 cups whole milk
- 2 tablespoons butter
- 1 ½ cups fresh white breadcrumbs
- 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs yolks room temperature
- ⅓ cup raspberry jam
Meringue Topping
- 2 large egg whites room temperature
- ½ cup granulated sugar
Instructions
- Pre-heat the oven to 325°F (165°C). Set aside a 9 inch baking dish.
- In a small saucepan add the milk and butter and heat gently until it comes to a simmer. Remove it from the heat and stir in the breadcrumbs, sugar, and lemon zest. Set aside to cool down for 15 minutes.
- Once cool, whisk the egg yolks into the breadcrumb mix. Pour into your baking dish and bake for roughly 25-30 minutes or until set.
- Spread the jam on top of the custard layer evenly and set aside while you whip the egg whites.
- In a medium clean bowl whip the egg whites until soft peaks form. Slowly add in the sugar, a tablespoon at a time until the egg whites are at stiff peaks and the sugar is well combined.
- Pile the meringue on top of the jammy custard layer and place back in the oven and bake for another 25-30 minutes to crisp the meringue.
- Allow the dish to cool down before serving. It can be served simply as is or with whipped cream. Store leftovers in the fridge for up to 2 days.
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