Queen of Puddings
6 servings
50 minutes
The Queen of Puddings is a truly royal pudding: it was invented in the 18th century for Queen Victoria. The creaminess of the custard is combined with the aromas of lemon zest and vanilla, and the huge amount of meringue gives the dessert a very elegant look. Our version is with plum jam, but you can also try making this pudding with your favorite jam or marmalade.
1
Pour milk into the saucepan.
- Milk: 800 ml
2
Add butter and vanilla extract.
- Butter: 60 g
- Vanilla extract: 0.5 teaspoon
3
Add the zest of two lemons and bring to a light boil.
- Lemon: 2 pieces
4
Beat the yolks with sugar until a pale color using a mixer.
- Egg yolk: 5 piece
- Sugar: 110 g
5
Slowly pour in the hot milk-vanilla mixture while continuously whisking.
- Milk: 800 ml
- Vanilla extract: 0.5 teaspoon
6
Then add the breadcrumbs and mix on low speed until a thick mass forms.
- Breadcrumbs: 240 g
7
Grease the baking dish with butter, place the dough in it, and send it to an oven preheated to 160 degrees for 15-20 minutes. Then remove and let cool, while increasing the oven temperature to 190 degrees.
- Butter: 60 g
8
Heat the jam in a small saucepan to make it thinner. Evenly coat the pudding with the jam.
- Raspberry jam: 230 g
9
Whip the egg whites with powdered sugar until stiff peaks form. Spread the meringue over the pudding.
- Egg white: 5 piece
- Powdered sugar: 110 g
10
Bake in the oven for 10 minutes until golden brown.