CONTEST DESSERT: Crowning Touch Pudding

Reply Sat 23 Aug, 2003 01:28 pm
An original recipe by BumbleBeeBoogie

1-3/4 cups fresh white breadcrumbs (crusts removed)
1/4 cup finely chopped pecans
grated zest of 1 lemon
4 teaspoons granulated white sugar
2 cups whole milk
6 tablespoons butter, softened
4 large egg yolks
1/2 teaspoon vanilla extract
3 tablespoons raspberry jam (or alternately, apricot jam)

Preheat the oven at 350 degrees F.

Butter a 9-inch souffle dish.

Put the breadcrumbs, lemon zest and sugar into a mixing bowl.

In a saucepan, bring the milk and butter just to below the boiling point over medium heat. Pour the liquid over the breadcrumb mixture, stir and let it rest for 5 minutes.

In a bowl, beat the egg yolks and vanilla and stir them into the breadcrumb mixture. Pour into the souffle dish. Bake for about 25 minutes until the pudding is firm to the touch. Remove from oven and set aside to cool for 5 minutes. Then spoon the raspberry jam over the top of the pudding; sprinkle on the chopped pecans. Prepare the meringue while the pudding is baking.

4 large egg whites (or the equivalent of powdered egg whites reconstituted according to package directions.)
2/3 cup granulated white sugar
1/4 cup finely chopped pecans

In a large mixer bowl, beat the egg whites until they are stiff. Add 1/2 of the sugar and continue beating until firm peaks are formed. Fold in the remaining sugar and the chopped pecans with a metal spoon. Pile the meringue on top of the pudding, being sure it touches the rim of the casserole dish so it won't shrink. Return the pudding to the oven to bake an additional 15 minutes, or until the meringue is lightly golden brown. May be served warm or cold. Serves 6.
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