SERVES 4 TO 6
2½ cups milk
Zest of 1 lemon
4 tablespoons unsalted butter
¼ cup superfine sugar
2 cups white breadcrumbs
6 egg yolks
4 tablespoons raspberry jam
4 egg whites
1 cup superfine sugar
Preheat the oven to 350° F (180° C) and prepare six 3-inch (7.5-cm)
soufflé dishes or one 2-quart (1.75 liter) soufflé dish.
Bring the milk and lemon rind to a boil in a pan, then remove
from the heat and leave to stand for 15 minutes. Remove the zest
and add the butter and sugar. Bring back to a simmer and remove
from the heat. Stir in the breadcrumbs and let cool slightly.
Beat the egg yolks and add to the mix. Pour it into the soufflé
dish or dishes and stand them in a roasting pan filled three-quarters
full of hot water. Bake in the pre-heated oven for 30-40 minutes
until set. When the puddings have just set, remove from the oven
and the water bath and leave to rest for 10 minutes.
Increase the oven temperature to 450° F (230° C). Divide the
jam between the tops of the puddings. To make the meringue, whisk
the egg whites with the sugar until they form firm peaks. Pipe
or spoon the meringue over the top of the puddings and return
them to the hot oven, or place under a pre-heated broiler, for
about 6-8 minutes until golden brown and serve.
Wine Recommendations by Wine.Com:
1998 Bonny Doon Muscat Vin de Glacière (375 ml), California
1999 Del Tufo Moscato d'Asti, Piedmont, Italy
Cookbook available in
Call 1-800-749-2290 for more information.