Queen Of Puddings Recipes

Steps:

• Preheat oven to 350 degrees. Butter six 1 1/2- to 1 3/4-cup oval gratin dishes; set aside.
• Bring milk, butter, 1/2 cup sugar, the zest, and salt to a simmer in a medium saucepan. Add bread; remove from heat. Let stand, stirring often, 30 minutes.
• Stir in yolks. Divide evenly among prepared dishes. Bake until just set, about 15 minutes. Let cool on a wire rack 30 minutes. Reduce temperature to 325 degrees.
• Heat jam in a small saucepan until thin. Spread over tops of puddings.
• Put egg whites and remaining 1/2 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and whites are warm, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until medium peaks form. Mound meringue over puddings, leaving a 1/2-inch border.
• Bake until meringue is golden all over and puddings are heated through, about 10 minutes. Serve immediately.

Steps:

• In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter. Bring to a boil. Turn off the heat, cover and let steep for 30 minutes.
• Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
• In a medium bowl, beat the 8 egg yolks. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk. Pass the liquid through a sieve set over the cubes of bread. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
• Fill a kettle with water and bring to a boil. Preheat oven to 350 degrees. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes. Remove from oven and let rest in the water bath. Keep the oven on.
• Warm the jam in a small saucepan and spread it over the baked custard.
• Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy. Whisk in the lemon juice and vanilla and gradually increase the speed to high. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
• Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes. Cool completely, then refrigerate. Serve chilled.