27. The Queen of Desserts (LA REINA DE LOS POSTRES) Back

  • 1 in. thick slices of white bread
  • 1 1/2 cup of milk
  • 2 tsp butter
  • 1 tsp sugar
  • Finely grated rind of lemon
  • 2 egg-yolks
  • 2 tsp raspberry jam


  • 2 egg-whites
  • 5 tbsp sugar

Cut the crust of the bread and cut into large cubes. Put the milk and butter in a pan and bring to boil. Remove from heat and add bread, sugar and lemon rind. Cover and allow standing for 15 minutes. When the bread is quite soft, whisk to a puree and then stir in the egg-yolks.

Pour the mixture into a well buttered shallow baking dish (1quart). Place in the oven at 350ºF (175ºC) and bake for 25 minutes or until firm.

Spread warm jam over the surface of the pudding. Whisk the egg-whites until stiff, sprinkle in half the sugar and whisk again until thick and glossy.

Then lightly fold in the remainder of sugar. Spoon the meringue over the pudding, swirling the surface roughly. Return to the oven and bake just long enough to brown the meringue (about 10 minutes). Serve hot with cream.