Ingredients
- 4 free-range eggs
- 565 ml milk
- 115 gr. fine breadcrumbs
- 225 gr. sugar , preferably vanilla sugar
- 4 level tablespoons jam
Method
- Preheat the oven to 150 ºC.
- Separate 3 of the eggs.
- Put the yolks into a bowl with the remaining whole egg and beat together.
- Add the milk, breadcrumbs and 85 grams of the sugar.
- Put the jam on the bottom of a pie dish and spread it evenly.
- Pour the custardy egg and milk mixture over the jam.
- Bake in your preheated oven for 1 hour or until set.
- Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in.
- Pile it on top of the custard, then bake in the oven for a further 15 – 20′ until the meringue is set and lightly browned.