To two cups soft bread crumbs (remove crusts); add one cup shredded cocoanut and two tablespoons melted butter
2
pour over this two cups milk
3
cover and let stand one hour
4
add beaten yolks of three eggs, two-thirds cup sugar, two cups milk, one-eighth teaspoon salt and one teaspoon lemon extract
5
turn into a buttered pudding dish
6
place dish in another pan, half full of hot water, and bake until firm
7
beat whites of eggs stiff
8
add three tablespoons powdered sugar and one tablespoon lemon juice
9
spread on top of pudding and return to oven to brown
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Soaking bread crumbs in milk for an hour allows the starch granules to fully hydrate and soften, creating a custard-like base rather than a lumpy texture. Baking in a water bath (bain-marie) ensures gentle, even heat distribution, preventing the egg proteins from curdling and creating a smooth, creamy texture. The meringue toppingāmade with sugar and acid from lemon juiceāstabilizes the egg white foam structure, preventing weeping and creating an attractive golden crown when browned.
Make Ahead
The bread crumb and coconut mixture can be soaked in milk up to 2 hours ahead and kept covered at room temperature. Do not add the egg yolk mixture until ready to bake, as the eggs may begin to cook prematurely. The meringue must be made fresh and applied immediately before the final browning.
Storage
Store leftover pudding covered with plastic wrap in the refrigerator for up to 2 days. Note that the meringue topping will weep and lose its texture upon storageāthis is normal but unavoidable. Serve chilled or at room temperature; do not reheat, as this will cause the custard to separate.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The bread crumb and coconut mixture can be soaked in milk up to 2 hours ahead and kept covered at room temperature. Do not add the egg yolk mixture until ready to bake, as the eggs may begin to cook prematurely. The meringue must be made fresh and applied immediately before the final browning.
Storage
Store leftover pudding covered with plastic wrap in the refrigerator for up to 2 days. Note that the meringue topping will weep and lose its texture upon storageāthis is normal but unavoidable. Serve chilled or at room temperature; do not reheat, as this will cause the custard to separate.
