important recipes

Wednesday, July 31, 2013

QUEEN OF PUDDINGS

- 1 inch thick slice, cut from a large white loaf of bread (brioche is good too)
- 1/2 pint milk (3 dl)
- 1/4 once butter (1 teaspoon)
- 1 level table spoon sugar
- rind form 1 lemon
- 2 egg yokes
- 2 table spoons red jam

meringue:
- 2 egg whites
- 3 onces sugar

cut crust off the bread and cut into large cubes (50gr altogether)
put mile and butter in saucepan, bring to boil, take off from heat. Add the bread, sugar and grated lemon. Cover with lid and allow to stand for 15 mn.
When the bread is quite soft, whisk to a purée, then stir in egg yokes.
Poor contense into a small buttered dish. Place in center of moderate oven (4) for 20 mn. Until firm. spread jam (warm) whisk until stiff, prinkle half sugar (1,5 table spoons) and whisk again until thick and glossy. Then using a metal spoon, lightly fold in the remainder of the sugar (1,5 table spoons).
Spoon the meringue over the pudding swirling the surface roughly.
Return to oven until brown meringue (10mn)
Serve hot with cream.

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