The Queen of Puddlings
4 servings
90 minutes
Queen of puddings is a refined dessert born from European culinary traditions. Its delicate texture made from breadcrumbs, milk, and vanilla sugar is infused with subtle citrus notes of lemon zest. Layers of raspberry jam add a light tartness, while the airy meringue baked to a golden crust makes the flavor truly royal. Historically, this pudding was a favorite treat in aristocratic homes where its balance of sweetness and lightness was appreciated. It is best served warm with whipped cream that further highlights its rich yet airy structure. This dessert is perfect for cozy family evenings as well as festive gatherings, remaining a symbol of exquisite taste and traditional culinary craftsmanship.
1
Mix the bread crumbs, vanilla sugar, and zest in a large bowl. Heat the milk with butter until almost boiling, then remove from heat. Pour over the bread crumbs and let sit for 10 minutes.
- Breadcrumbs: 220 g
- Vanilla sugar: 2 tablespoons
- Lemon zest: 2 tablespoons
- Milk: 600 ml
- Butter: 60 g
2
Preheat the oven to 180°C. Whisk the egg yolks and mix with bread crumbs. Grease a 1.5-liter pudding dish with butter and pour in the mixture. Bake for 35 minutes.
- Butter: 60 g
3
Remove from the oven, let cool for 3 minutes, and very carefully spread jam on the surface, trying not to damage the crust.
- Raspberry jam: 3 tablespoons
4
Whip the egg whites to a stiff foam and gradually add the powdered sugar (leave 1 teaspoon). Spread the whipped whites over the jam, sprinkle with the remaining powdered sugar, and return to the oven for 15 minutes.
- Egg white: 4 pieces
- Icing sugar: 60 g
- Icing sugar: 60 g
5
Serve hot with whipped cream.
