| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Australian |
Desserts |
6 |
Servings |
INGREDIENTS
| 10 |
|
White bread slices crusts removed |
| 2 |
c |
Milk |
| 40 |
g |
Butter, melted |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs, separated plus 1 egg white |
|
|
Finely grated rind and juice of one lemon |
| 2 |
tb |
Caster sugar |
INSTRUCTIONS
Spread bread slices in a single layer on an oven tray and place in a 200C
oven. Turn oven off and leave for 4-5 hours, or until dried. Process bread
to fine crumbs in a food processor - can be done ahead and stored in an
airtight conainer until required.
Bring milk almost to simmering point in a saucepan. Pour over breadcrumbs
in a bowl and mix to combine.
Set aside. Whisk butter, sugar, egg yolks, lemon rind and juice
together. Stir into the breadcrumb mixture and spoon into 6 buttered 1/2
cup souffle dishes. Place in a baking pan and pour in enogh hot water to
reach halfway up the sides of the dishes. Bake at 180C for 30 minutes.
Beat the egg whites until soft peaks form. gradually add caster sugar and
beat until thick and glossy. Top puddings with meringue mixture, return to
the oven and bake for 10 minutes longer, or until golden.
Source: Australian Gourmet Traveller Magazine Posted by: Mike Kear
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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