Description
A classic British dessert featuring a creamy custard base made with brioche crumbs, layered with tangy plum jam, and topped with a light, crisp meringue.
Ingredients
Scale
- 150g stale brioche, processed into crumbs
- 50g unsalted butter, softened
- 500ml full-fat milk
- 1 unwaxed lemon, zest and 2 tsp juice
- 1 tsp vanilla extract
- 25g caster sugar
- Pinch of fine sea salt
- 4 large egg yolks
- 175g plum jam
- 4 large egg whites
- 100g caster sugar
Instructions
- Preheat oven to 170°C (325°F) and grease pie dish
- Combine brioche crumbs with warm milk mixture (milk, butter, lemon zest, vanilla, sugar, salt)
- Whisk egg yolks into milk mixture, pour over crumbs, and let soak 10 minutes
- Bake custard base for 20 minutes until set with slight wobble
- Mix jam with lemon juice and spread over cooled custard
- Whisk egg whites to firm peaks, gradually add sugar for meringue
- Spread meringue over jam, create peaks with fork
- Bake 20 minutes until meringue is golden and crisp
- Cool 15 minutes before serving
Notes
- Use stale brioche for best texture absorption
- Ensure bowl is grease-free for perfect meringue
- Cool custard before adding jam layer
- Best served fresh but can be refrigerated 2 days
- Meringue may soften upon storage
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg