Ingredients with Measurements:
- 1 cup breadcrumbs
- 1/2 cup sugar
- 2 cups milk
- 3 eggs, separated
- 1 lemon, zest and juice
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Special equipment needed:
- 8-inch square baking dish
- Mixing bowls
- Whisk
- Fine grater or zester
- Hand mixer or stand mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the breadcrumbs, 1/4 cup of sugar, and lemon zest.
3. In a saucepan, heat the milk until it just starts to steam.
4. In a separate mixing bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until pale and thick.
5. Slowly pour the hot milk into the egg mixture, whisking constantly.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
7. Remove from heat and stir in the lemon juice.
8. Pour the lemon custard over the breadcrumb mixture and stir gently to combine.
9. In a separate mixing bowl, beat the egg whites with the salt and cream of tartar until stiff peaks form.
10. Gently fold the egg whites into the lemon custard mixture.
11. Pour the mixture into the baking dish and bake for 25-30 minutes, or until the top is golden brown and the custard is set.
12. Allow to cool slightly before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 5g
Carbohydrates: 36g
Protein: 7g
Sodium: 220mg
Sugar: 25g
Substitutions for ingredients:
- Instead of breadcrumbs, you can use crushed graham crackers or vanilla wafers.
- If you don't have cream of tartar, you can omit it or use a pinch of baking powder instead.
Variations:
- Add a layer of raspberry or strawberry jam between the breadcrumb mixture and the lemon custard.
- Use lime instead of lemon for a different flavor.
- Top with whipped cream or meringue before serving.
Tips and tricks:
- Make sure to whisk the egg yolks and sugar until they are pale and thick to ensure a smooth custard.
- Be gentle when folding in the egg whites to avoid deflating them.
- If the top is browning too quickly, cover the dish with foil for the last 10 minutes of baking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins or bowls, or cut into squares and serve on a platter.
Garnishes:
Top with fresh berries, a sprinkle of powdered sugar, or a dollop of whipped cream.
Pairings:
Serve with a cup of tea or coffee for a light and refreshing dessert.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the custard is not setting, make sure to cook it over low heat and stir constantly until it thickens.
- If the top is browning too quickly, cover the dish with foil for the last 10 minutes of baking.
Food safety advice:
Make sure to use fresh eggs and to cook the custard to a safe temperature of 160°F.
Food history:
Queen of Puddings is a traditional British dessert that dates back to the 17th century. It was originally made with a custard base, breadcrumbs, and fruit jam, and was often served as a way to use up leftover bread.
Flavor profiles:
This Lemon Queen of Puddings is sweet and tangy, with a creamy custard base and a crunchy breadcrumb topping.
Serving suggestions:
Serve this dessert as a light and refreshing end to a meal, or as a special treat for afternoon tea.
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Region: British