This recipe says to brown in a slow oven. To do this, turn the heat down to 300 or 325 and bake ’til the peaks of the meringue are a golden brown.
- 1 1/2 cups soft bread crumbs
- 3 cups scalded milk
- 2 eggs, separated
- 6 Tbsp brown sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 Tbsp melted butter
- Strawberry or raspberry jam
Preheat over to 350F.
Add the bread crumbs to the hot milk. Let stand for 5 minutes, then beat until smooth.
Beat the egg yolks. Add 4 tablespoons of brown sugar, salt, vanilla, and melted butter.
Combine with the milk mixture and blend well. Pour into an oiled 1 1/2 quart casserole dish.
Place casserole dish in a pan of water. Bake in oven until firm – 45 to 50 minutes.
While baking, beat egg white with the remaining 2 Tbsp brown sugar until stiff.
Remove from oven and spread with jam. Top with the egg white meringue. Brown in slow oven.
Can be served hot or cold.