INGREDIENTS
3 extra-large eggs, separated
1 egg
1 cup (60g) fresh breadcrumbs
¾ cup (95g) vanilla sponge cake, crumbled
2 tbsp (30ml) sugar
½ tsp (2ml) vanilla essence
2 cups (500ml) Clover Fresh Full Cream Milk, hot
¼ cup (75g) raspberry jam, melted
2 tbsp (30ml) castor sugar
Method
Preheat the oven to 170°C and grease six individual small serving dishes or ramekins.
Put the 3 egg yolks into a mixing bowl with the remaining whole egg and whisk.
Add the breadcrumbs, cake crumbs, sugar and vanilla to the whisked egg and add the hot milk.
Stir to combine and leave to stand for 15 minutes.
Divide the eggy mixture between the ramekins, place onto a baking tray and bake for 15–20 minutes o r until set.
Spread the jam over set bases and set aside. In a spotlessly clean mixing bowl, whisk the remaining 3 egg whites until stiff, then slowly add the castor sugar until it is all incorporated.
Pile it on top of the jammy custards and bake in the oven for a further 12–15 minutes until the meringue is set and lightly browned.
CLOVER INGREDIENTS USED IN THIS RECIPE
