Overall, this was a nice pudding, but quite bland. The custard itself didn't seem nearly sweet enough, especially next to the extremely sweet meringue. I suspect this is less of an issue when you use cake crumbs for the custard layer. Having a flavourful cake in the base would also likely give it a fuller flavour. If I were to do it with breadcrumbs again, I'd probably add more sugar and a bit of vanilla. I also think it could've used a lot more jam. The orginal recipe called for 3 Tbsp. of jam, I used 1/4 c. and that definitely seemed skimpy. I'd up it to 1/3 c. next time.
Queen of Puddings
Slightly adapted from Edmonds Cookery Book
Ingredients
- 2 c. milk
- 2 Tbsp. unsalted butter
- 1 c. soft/fresh breadcrumbs or cake crumbs
- 2 large eggs, separated
- 6-8 Tbsp. sugar, divided
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 1/3 c. raspberry jam
Directions
- Heat milk and butter until nearly boiling, then remove from heat.
- Pour hot milk mixture over crumbs and set aside for 10 minutes.
- Grease a 6-cup casserole dish and preheat oven to 180°C (350°F).
- Add egg yolks to crumb mixture.
- Add up to 1/4 c. of sugar depending on how sweet your crumbs are and how sweet you'd like your custard.
- Pour custard mixture into prepared dish and bake at 180°C (350°F) for 25-30 minutes. (Custard should be just set.)
- Heat the jam until runny and easy to spread.
- Carefully spread the jam over the custard. Be careful not to break the skin.
- Beat the egg whites until soft peaks form.
- Beat in 1/4 c. of sugar 1 Tbsp. at a time. Beat until stiff peaks form.
- Spread meringue on top of the jam. (Pipe it on if you want to be fancy.)
- Bake at 180°C (350°F) for 10-15 minutes.
- Serve hot.
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