Description
This version skips the layered bread slices and goes straight for a soft, lemony custard base topped with raspberry jam and a sweet, golden meringue. It’s comforting, simple, and just a bit fancier than the one you grew up with.
Ingredients
Scale
- 1 pint whole milk
- 1/2 ounce butter
- 4 oz fresh white breadcrumbs
- 2 oz caster sugar, divided, plus 1 tsp for sprinkling
- Grated zest of 1 lemon
- 2 large eggs (room temp)
- Pinch of salt
- 3 tablespoons raspberry jam
Instructions
- Butter a 1½ pint glass baking dish and set aside.
- Heat the milk with the lemon zest in a saucepan until it just starts to boil. Take it off the heat.
- Stir in the breadcrumbs and 1 ounce of sugar.
- Let it sit for 20 minutes so the flavors soak in.
- Separate the eggs.
- Whisk the yolks, then stir them into the breadcrumb mixture.
- Pour the mixture into your buttered dish and bake for 30–35 minutes, or until the center is set. Take it out of the oven.
- Warm the raspberry jam until it’s runny, then spread it over the top of the baked custard.
- Whip the egg whites and a pinch of salt until foamy.
- Slowly add the remaining 1 ounce of sugar while beating until stiff peaks form.
- Spoon the meringue over the jam.
- Sprinkle with the extra teaspoon of sugar.
- Return to the oven and bake for another 15 minutes, or until the top is golden and crisp.
- Soft underneath, crisp on top, sweet in the middle, this one’s made to be eaten fresh from the oven.
Notes
Created, prepared, tried, and tested by Eleni
