Ingredients ( 6 to 8 servings)
600 ml whole milk
grated peel of 2 lemons
200 grs, sugar or splenda
50grs butter unsalted
200 grs.fresh breadcrumbs
5 eggs separated
yolks in the pudding and whites to the merengue
6 tablespoon of apricots jam
(If you use splenda a not sugar jam)
200 grs. fresh apricots or a apricots tin
Method
In a saucepan, pour the milk, add the grated lemon peel and bring to a boil, remove from heat and add the butter and 70 grs.sugar or other until the butter has melted and sugar dissolves.
Add the breadcrumbs and let stand about 20 minutes.
Then add the egg yolks one by one, to then pour the mixture into an elongated square pan and buttered.
Preheat oven to 180 ° C and cook for 20 to 25 minutes or until curd mixture and gilded edges.
Cool slightly and spread the apricot jam and clotted cream on, then leave the apricots into quarters (either fresh or jar)
Besides beating the egg whites firm with a pinch of salt and add little by little the 130 grs. sugar until the mixture is firm and shiny.
Spread this mixture over the pudding and carry oven to brown for about 15 or 20 minutes.
Cool slightly before serving.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
