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)
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.