One British bread-custard pudding with a thin strawberry-jam layer and a lightly golden baked meringue crown.
0.5 cupMilk
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1 eggChicken eggs
0.5 tspButter
20 gBread
15 gStrawberry jam
2 cupsWater
30 gSugar
0.5 mlVanilla Extract
Heat the oven to 160 °C. Grease one 300 ml ovenproof ramekin with all the butter and put all the fresh soft bread crumbs inside. Separate the whole egg, keeping the white in a clean grease-free bowl. Warm all the milk with the vanilla until steaming. Whisk the yolk with 8 g sugar, then gradually whisk in the warm milk. Pour over the crumbs and leave for 5 minutes.
Stand the ramekin in a small deep baking dish. Carefully add the hot measured water to the outer dish, halfway up the ramekin, without splashing the pudding. Bake at 160 °C for 25-30 minutes until the bread custard is set with a slight wobble and reaches 74 °C in the centre. Lift out of the bath, discard the bath water and cool for 15 minutes.
Reduce the oven to 150 °C. Whisk the reserved egg white to stiff peaks in its clean bowl. Gradually whisk in the remaining 22 g sugar until glossy and firm. Gently spread all the strawberry jam over the set custard, then spoon all the meringue over it in small peaks. Keep the layers distinct.
Bake the ramekin directly on a tray, without a water bath, at 150 °C for 15-20 minutes until the meringue is lightly golden, set throughout and reaches 71 °C at its centre. Rest for 5 minutes and serve the entire ramekin warm as one dessert portion. No cream or ice cream is included.