- 600ml whole milk
- 25g butter, plus extra for greasing
- 150g caster sugar
- Finely grated zest 1 lemon
- 1 tsp vanilla extract
- 3 medium free-range eggs, separated, 2 whites reserved
- 130g homemade white breadcrumbs, preferably made with stale bread
- Cream, custard or ice cream to serve
For the raspberry jam
- 150g frozen raspberries, defrosted
- 100g caster sugar
- 1 tsp lemon juice
You’ll also need…
- 1.3 litre pie dish, well greased with butter
- To make the custard, mix the milk, butter, 50g of the caster sugar, the lemon zest and vanilla extract in a saucepan, then gently heat until the sugar has dissolved and the milk is steaming but not boiling. Remove from the heat and leave to cool.
- In a mixing bowl, beat the egg yolks using a balloon whisk, then slowly whisk in the cooled milk mixture. Stir in the breadcrumbs. Pour the mixture into the greased pie dish, then leave to soak for 20 minutes. Heat the oven to 150°C/130°C fan/gas 2.
- Bake the custard for 35 minutes or until lightly golden and set, but still with a good wobble, then remove from the oven.
- Meanwhile, for the jam, put the raspberries in a medium saucepan over a medium heat for 4-5 minutes until they release their juices. Add the 100g caster sugar and bring to a rapid boil for 5 minutes, stirring constantly, by which time the consistency should be thick and jammy. If the mixture is still a bit runny, boil for 2 minutes more. Let the jam cool, then stir in the lemon juice.
- When the custard and jam are ready, make the meringue. Put the 2 reserved egg whites into a clean mixing bowl, add a good pinch of salt and use an electric hand mixer to whisk the whites to stiff peaks. Whisk in the 100g caster sugar, a tablespoon at a time, to form a thick, glossy meringue.
- Heat the oven to 150°C/130°C fan/gas 2. Spread the jam over the baked custard, then top with the meringue. Bake for 20-25 minutes until crisp on top (it will still be mallowy in the middle). Serve hot with cream, custard or ice cream.
- You can make the custard to the end of step 3 up to 12 hours in advance. Leave to cool, cover with cling film, then chill. Make the jam (step 4) up to 2 weeks ahead and keep covered in the fridge.