Manchester Pudding - cooking recipe

Ingredients

2 1/2 cups milk
2 lemons, zest of
4 tablespoons unsalted butter
1/4 cup sugar
2 cups fresh white breadcrumbs
6 egg yolks
6 teaspoons raspberry jam
For Meringue
4 egg whites
1 pinch cream of tartar
1 cup powdered sugar

Preparation

Preheat oven to 350.
Lightly spray six 3-inch souffle dishes with Pam (or butter them).
Bring milk and lemon zest to boil and remove from heat.
Let steep 15 minutes.
Strain to remove zest and add butter and sugar.
Bring back to simmer and and remove from heat.
Add breadcrumbs and let cool slightly.
Whisk a bit of hot mixture to egg yolks to temper and then add eggs into milk/breadcrumbs.
Pour mix into the six souffle dishs and place in roasting pan.
Pour hot water in pan until water reaches half way up the souffle dishes.
Bake in oven for 30- 40 minutes or until set.
Remove from water bath.
Let cool for about 10 minutes.
Increase oven temperature to 450.
Spread 1 teaspoon jam over top of each pudding.
For meringue: combine egg whites with cream of tartar.
Beat until frothy and then add sugar.
Beat until stiff peaks form.
Top puddings with meringue and place in oven.
Bake until meringue is golden, about 5 minutes.
Watch carefully.