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.

Queen of Puddings |
  • 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.