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Queen Of Puddings

Yield 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

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

Oxmoor House Homestyle Recipes