Recipes
Q ueen of P uddi ng s
with L e mon an d El derflo wer C urd
Chef Angela Gray © A L S Photography
INGREDIENTS Custard • • • • • • • •
400ml whole milk 200ml double cream 1 medium lemon, zest only 25g butter (extra to butter ramekins) 4 large (60g) eggs yolks (save whites for meringue) 100g caster sugar 4 x 5cm thick slices of brioche
Topping • • • • •
140g good lemon curd 2 tablespoons elderflower cordial Meringue 225g caster sugar The 4 saved egg whites
Serves 4
Angela Gray’s Spring Recipes is available now
WHAT YOU DO
Order online www.graffeg.com or call 01554 824000
Butter 4 large individual ramekins or chef rings (place on a baking sheet lined with parchment) and heat the oven to 180°C/160°C Fan/Gas 4.
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Bring the milk, cream, zest of 1 lemon and 25g butter to the boil, then turn off the heat. Beat the 4 egg yolks with the 100g caster sugar, then strain the hot milk over them, whisking constantly to make a custard. Push the brioche slices into the ramekins or the base of the chef rings, pour in the custard and let them sit to soak for 5 minutes, then bake for 20 minutes. When the brioche has 6 minutes left in the oven, spread the sugar for the meringue onto a parchmentlined baking sheet and heat in the oven (the same temperature) for 6 minutes. Remove the brioche bases and the sugar. Whisk the 4 egg whites until they form peaks, then whisk in the hot sugar and continue whisking for a couple of minutes, until the meringue is thick and glossy. Mix the lemon curd with the elderflower cordial and spoon onto the brioche bases. Next, spoon the meringue into a piping bag fitted with a star nozzle, then pipe a ‘Mr. Whippy’ style meringue topping. Finish the meringue tops by caramelising the outside with a Chef ’s blowtorch. If you don’t have one, pop into a preheated oven at 220°C/200°C Fan/Gas 7 for about 7 minutes until they start to colour. If using chef rings, to decant, run a knife around the inside of each ring to release the pudding. Use a spatula to ease onto a serving plate. Serve with a scoop of vanilla ice cream – utter bliss!
