|
Raspberry Queen of Puddings
- 4 large eggs (3 separated, 1 whole)
2 cups milk
1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon peel
2 cups fresh bread crumbs
3/4 cup plus 6 tablespoons granulated sugar - divided
use
1/4 cup raspberry jam (or your favorite flavor)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Preheat the oven to 300°F (150°C).
Grease a 10-inch deep-dish pie plate; set aside.
- Beat together 3 egg yolks and 1 whole
egg in a large mixing bowl. Add the milk, vanilla, lemon peel,
bread crumbs, and 3/4 cup of the sugar, mixing well. Pour mixture
into the prepared pie dish. Place the dish into a large baking
pan and fill the pan with 1/2 to 1-inch of cold water (a bain
marie or water bath).
- Bake for 1 hour or until set. Remove pudding
from the bain marie. Spread with the raspberry jam and let set
for 10 minutes or so while you prepare the meringue.
- With electric mixer, beat
the 3 egg whites with the cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until it is glossy
and stiff peaks form. Add
1/2 teaspoon vanilla, mixing well. Do not under beat.
- Pipe or spread the meringue on top of the jam. Return pudding
to the oven (minus the bain marie) and bake for an additional
15 to 20 minutes or until meringue turns golden brown.
Makes 4 to 6 servings.
|
