Queen of Puddings

Ingredients for 6 servings:

• 150g brioche
• 1 lemon(s), zest for the pudding, juice for the topping
• 3 tbsp sugar
• 50 g butter
• 600 ml milk
• 4 egg yolks
• 4 egg whites
• 240 g sugar
• 1 pinch of salt
• 3 tbsp strawberry jam or raspberry jam

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

traditional English recipe under a topping of Italian meringue

Remove the edges of the brioche, cut the brioche into cubes, and mash them into crumbs in a bowl with an immersion blender. Peel the zest from the lemon and add it to the milk along with three tablespoons of sugar and the butter. Heat the milk until the butter has melted and the sugar has dissolved. Pour the milk over the brioche crumbs and let it sit for half an hour. The mixture will be very runny, but that’s how it should be. Separate the eggs, whisk the yolks, and mix them into the custard mixture. Pour the mixture into a buttered, shallow baking dish and bake in an oven preheated to 180°C (350°F) for 20 to 30 minutes. The surface should turn golden brown. If it’s getting too dark, cover with aluminum foil. Let the custard cool slightly. Beat the egg whites with a pinch of salt and a dash of lemon juice with a mixer until stiff peaks form. Heat 240 grams of sugar with a little water and reduce to a syrup. The sugar temperature should be at least 35 degrees Baumé or 107 degrees Celsius. If you don’t have a sugar thermometer, place a small drop of syrup on a plate and measure it between your thumb and index finger. Don’t worry, the syrup will no longer be hot. When you separate your fingers, a sugar thread at least two centimeters long should form. Continue beating the egg whites with a mixer on high speed, slowly pouring in the hot syrup. When it’s all used up, the egg whites will be warm, have a glossy surface, and will hold their shape for days. Spread the jam in a thin layer over the pudding. If the jam is very thick, warm it slightly beforehand. Spread the meringue, forming a few peaks. Brown the surface with a blowtorch or under the broiler. Serve the “Queen of Puddings” warm.