Queen Of Puddings

Oxmoor House
6 servings


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3 cups milk
2 eggs, separated
1 tablespoon butter or margarine
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup red currant jelly


Combine milk, egg yolks, butter, lemon rind, vanilla, and salt in a medium sauce pan; mix well. Place over medium heat and cook, stirring constantly, until thoroughly heated (mixture will not thicken). Remove from heat.

Combine cracker crumbs and 1/2 cup sugar; fold in to milk mixture. Spoon mixture into six 6- ounce lightly greased custard cups. Place cups in a 13- x 9- x 2 - inch baking pan; add hot water to a depth of 1 inch. Bake at 325° for 35 minutes or until a knife inserted in center comes out clean. Remove from oven, and set aside to cool slightly.

Slightly soften jelly in a small saucepan over low heat. Spread jelly over top of each individual pudding.

Beat egg whites (at room temperature) until foamy. Add remaining sugar, 1 tablespoon at a time, beating until soft peaks form. Fill a pastry bag with meringue; pipe onto center of each pudding.

Bake at 425° for 6 minutes or until meringue is lightly browned. Serve immediately.

Created date

February 2010