Ingredients
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- 8 cups whole milk
- 4 teaspoon vanilla bean or vanilla extract
- 16 large egg yolks
- 2 cup granulated sugar
- 2 cup raspberry or strawberry jam
- 16 large egg whites
- 4 cup granulated sugar
- 2 teaspoon cream of tartar
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Prepare the Custard:
In a saucepan, heat the milk on medium heat until it's steaming, but not boiling.
If using a vanilla bean, split it open and scrape the seeds into the milk. If using vanilla extract, you'll add it later.
In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Slowly pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla extract if you're not using a vanilla bean. Strain the custard to remove any cooked egg bits and set aside.
Assemble the Jam Layer:
Preheat your oven to 325°F (160°C).
Spread the jam evenly over the bottom of a baking dish, creating a thin layer.
Add the Custard:
Gently pour the prepared custard over the jam layer, spreading it evenly.
Make the Meringue:
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
Top and Bake:
Using a spatula, spread the meringue over the custard layer, making decorative peaks with the back of the spatula.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the meringue is golden brown.
Serve and Enjoy:
Once baked, remove the Queen of Puddings from the oven and let it cool slightly before serving.
This dessert can be enjoyed warm or cold. Serve individual portions, and savor the layers of creamy custard, fruity jam, and airy meringue.
Recipe Story
Step into the gustatory time machine with me, as we embark on a delectable expedition into the heart of British culinary heritage. Today, we set our sights on a dessert fit for royalty, an embodiment of sweet nostalgia – the enigmatic Queen of Puddings. This iconic British classic transcends generations, a testament to the enduring magic of simple yet impeccable flavours.
As we navigate the cobblestone streets of Britain's culinary past, we stumble upon the Queen of Puddings, a creation that echoes the harmony of tradition and innovation. Much like the layers of this dessert, its history is a rich tapestry woven with the threads of time-honoured practices and cultural influences. The custard layer, velvety and fragrant with vanilla, harkens back to the days of Victorian elegance when indulgence was an art form.
The jam layer, vibrant and luscious, carries whispers of a nation's deep-rooted affection for berries, meticulously preserved to brighten gray days. It's a testament to resourcefulness, transforming seasonal abundance into a year-round pleasure.
Ah, but the pièce de résistance is the meringue, a triumph of culinary ingenuity. As it blankets the custard and jam in clouds of sugared air, one can't help but marvel at the culinary evolution that brought us from humble ingredients to ethereal perfection.
Gather 'round the table, and you'll find Queen of Puddings at the center of British households' shared moments. Passed down through generations, it's a dessert that bridges gaps, unites palates, and tells tales of sweet familial connections.
In a world where culinary trends come and go like fleeting shadows, Queen of Puddings remains a steadfast guardian of tradition, an edible reminder that some things are too precious to be cast aside. So, my fellow culinary explorers, let us dive headfirst into this recipe, honouring the past and savouring every spoonful of this masterpiece that graces our modern-day plates – a testament to the enduring legacy of British gastronomy.
