Well it is almost Mother's Day here in Australia, it is getting colder and more wintery by the day. This is a fantastic dessert to make for Mum that will warm you up! I have always wanted to try this recipe it looks so fun and yummy
Kid's will love this as will most adults. How can you go wrong with custard, jam and meringue??
600 ml Milk
Grated zest of one Lemon
50 gm caster sugar
3 egg yolks (save the whites for the meringue)
75 gm fresh bread crumbs. approx 2 slices of bread.
200 gm raspberry jam
3 egg whites (the ones you saved earlier)
175 gm caster sugar
Heat your milk and lemon zest to just before it begins to simmer.
Whisk your egg yolks until doubled in volume and lighter in colour.
Blitz your bread to crumbs and place in a layer in the base of your baking dish. You could use vanilla cake crumbs here as well and this would be just as nice.
With the motor of your mixer on low, slowly pour the hot milk into your egg yolks, remember slowly so your eggs don't scramble.
Pour your egg mixture over the crumbs. Allow to sit for 15 minutes for the crumbs to absorb the egg mix.
Place your rested custard mix in a roasting pan and pour water halfway up the sides and bake in a pre heated 170C oven for 25 minutes. Remove from the oven and set aside for 5 minutes. At this stage drop your oven temperature to 150C.
In a microwave proof dish heat your jam slightly for 30 seconds to loosen and allow to be easily spread.
While jam is heating whisk your egg whites and when foamy start adding the sugar to whisk into a meringue. When your egg whites are stiff peaks and shiny they are ready
Spread jam on the custard base.