Little lemon queen of puddings
If you want to really show off the layers, make these in small heatproof glasses
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- Heat the oven to 180C/fan160C/gas 4. Cut the brioche into chunks then whizz to crumbs in a food processor. Put in a bowl. Heat the milk with a knob of butter and the golden caster sugar until the sugar dissolves. Pour over the brioche crumbs and mix. Cool.
- Stir the egg yolks into the brioche mix then divide between 4 heatproof glasses, ramekins or dishes (approx 200-250ml). Bake for 20 minutes. Take out and leave while you make the meringue.
- Whisk the egg whites to stiff peaks then add a spoonful of caster sugar. Whisk again until stiff, add another spoonful of sugar and repeat until you've used all the sugar.
- Divide the lemon curd between the ramekins then pipe an extravagant swirl of meringue on top using a star-shaped nozzle, or you can just pile it up with a spoon.
- Put back in the oven and bake for 6-8 minutes until the meringue is tinged with pale gold colour.
PER SERVING
396 kcalories, protein 9.4g, carbohydrate 69.8g, fat 10.7 g, saturated fat 4.2g, fibre 0.8g, salt 0.56 g
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1288635/
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Ingredients
- 100g brioche loaf, after crusts cut off
- 400ml milk
- butter
- 25g golden caster sugar
- 2 eggs , separated
- 110g caster sugar
- 4 heaped tbsp lemon curd
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 100g brioche loaf, after crusts cut off
- 400ml milk
- butter
- 25g golden caster sugar
- 2 eggs , separated
- 110g caster sugar
- 4 heaped tbsp lemon curd
PER SERVING
396 kcalories, protein 9.4g, carbohydrate 69.8g, fat 10.7 g, saturated fat 4.2g, fibre 0.8g, salt 0.56 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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16 May 2012
joanna commented on this recipe
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27 October 2012
sausage21 commented on this recipe
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