Raspberry queen of pudding pots

 
 
 

Ingredients

25 grs.butter plus extra for greasing

600 ml milk

zest 1 lemon

4 eggs separated

200 grs. golden caster sugar

4 individual brioche rolls sliced

here the link to a brioches recipe in my blog

180 grs.raspberry jam or bramble jelly

1 tablespoon of water

450 grs.raspberry (freeze or fresh)


Method

Grease 6 large individual ramekins and heat oven to 180°c . Bring the milk, lemon zest

and butter to the boil, then turn of the heat. Beat the egg yolks with 100 g of the sugar, then strain the hot milk over the egg yolks beating constantly.
 Pour this custard into a Jug.

 Pour the brioches slices in the ramekins so they are half-full.Pour the custard equally over the brioche place the ramekins on a baking tray, then bake for 20 minutes.

Meanwhile, bubble the jam with raspberries  for 6 to 8 minutes in a shallow pan until they start to soften, then turn of the heat.

When the brioche has a few minutes in the oven whisk the egg whites in a bowl  until they form peaks.
 Gradually add the remaining 100 grs. sugar  and continue whisk until peaky again.

 When the brioches is golden and puffed up, spoon over the raspberry mix and then top with swirls

of egg white. Scatter each with a little more sugar , then bake by 15 minutes until are golden.
Leave to cool slightly before enjoying while still warm.

 


 


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