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MOTHER'S DAY, QUEEN OF PUDDINGS

Yields: 4 servings

Ingredients

    • 2 eggs, separated
    • 1/2 cup sugar, divided
    • 2 cups heavy cream
    • 2 tablespoons unsalted butter
    • 1½ cups fresh breadcrumbs
    • 1/8 teaspoon salt
    • 1 teaspoon vanilla extract
    • zest of 1 lemon
    • 1/4 cup jam, warmed
    • 1/4 teaspoon cream of tartar
     

Directions

Separate eggs carefully.

Slightly beat egg yolks with half of the sugar.

In a pot over medium heat, scald the cream with the butter. Then pour into the yolk mixture, stirring all the time.

Add the breadcrumbs, salt, vanilla extract and the zest from one lemon.

Pour the mixture into greased individual ramekins and bake at 350 degrees in the center of the oven for about 10 - 15 minutes until the custard is set.

Spread the jam over the top.

Beat the egg whites with the cream of tartar. Add the remaining half of sugar until soft peaks are formed. Spread over each ramekin and return to the oven until the tops are nicely browned, about 10 more minutes.

Serve immediately.
 

Photo from Reflex Stock.
Jennifer A. Wickes
Food Writer, Recipe Developer, Cookbook Reviews
http://www.gardenplate.com/

 

 

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