Meringue Pudding. Very Nice

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a pint of bread crumbs, a quart of milk and four eggs. Make one pint of milk boiling hot, pour it over the bread crumbs, and beat it smooth; when cool, add a cup of sugar, and the yolks of the four eggs; also a lump of butter (the size of an egg). Beat all well together, thin it by adding the rest of the milk, flavor it with peach or nutmeg, and set it in the oven to bake. You must only bake it long enough to cook the eggs, for, if you leave it to stew and simmer in the stove, it loses its jelly-like consistence, and the milk turns to whey. When slightly brown on top, take the pudding out of the stove, and set it to cool. When cool, spread over it a layer of acid preserve or jelly, such as plums, apples, grapes, or currants. Then finish it by making an icing or meringue of the whites of the eggs, beaten up with a full cup of white sugar; flavor this with lemon extract, and then put the pudding again in the stove, and brown. If for a small family, use a pint of milk and half of all the materials mentioned. This is considered an elegant dish for any occasion.