Queen of Puddings
- 1 1/2 cup white sugar
- 2 cups bread crumbs
- 5 egg yolks, very lightly beaten
- 1 Tbsp butter
- 1 quart milk
- 1/2 cup jelly or jam
- 5 egg whites, whipped
Rub the butter into 1 cup of sugar and cream together with the beaten egg yolks. Add the bread crumbs, soaked in milk, then the seasoning.
Bake in a large, buttered dish, 2/3 full, until the custard is "set." Spread a layer of jam or jelly across the top. Cover with a meringue made of the whipped egg whites and 1/2 cup of sugar. Bake again until the meringue begins to color.
Bake in a large, buttered dish, 2/3 full, until the custard is "set." Spread a layer of jam or jelly across the top. Cover with a meringue made of the whipped egg whites and 1/2 cup of sugar. Bake again until the meringue begins to color.
Submitted by Jan 26, 2010
15 min
30 min
45 min