Recipe for Egg Pudding with Lime Meringue from Chef Minh Phat

Chef Minh Phat’s Egg Pudding with Lime Meringue adds a refreshing twist to a classic dessert. The creamy pudding, made with Canadian eggs, is complemented by a zesty lime meringue, creating a light yet indulgent treat. Whether served during a festive occasion or enjoyed on its own as a treat, this dessert is egg-cellent!

Egg Pudding with Lime Meringue

Serves: 6
Prep Time: 60 min
Cook Time: 90 min

Ingredients:

For Pudding

• ½ cup (125 mL) white sugar
• 1 ½ cups (375 mL) water
• 9 eggs
• 1 ¾ cups (440 mL) milk

For Meringue

• 3 egg whites
• 1 cup (250 mL) white sugar
• ¼ cup (60 mL) lime juice

Directions:

For Pudding

1. Preheat the oven to 325°F (160°C).
2. In a small saucepan, heat white sugar and water over medium heat, stirring constantly until combined. Once combined, take the syrup off the heat and let it cool completely.
3. In a large bowl, beat the eggs and add milk. Once combined, add the syrup to the egg mixture.
4. To ensure a silky smooth texture, strain the egg and milk mixture through a fine mesh sieve into a bowl, removing any lumps. If you don’t have a mesh sieve, use a cheesecloth to strain the mixture or carefully use a slotted spoon to gently skim the top of the mixture and remove any lumps.
5. Pour the egg and milk mixture into a baking dish or ramekins.
6. Place the baking dish or ramekins inside a larger roasting pan. Fill the roasting pan with hot water, making sure it reaches halfway up the sides of the baking dish or ramekins.
7. Bake for about 45-60 minutes, or until the pudding is set (a knife inserted in the centre should come out clean).
8. Once the pudding is baked, remove it from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 3 hours or overnight.

For Meringue

1. Preheat the oven to 250°F (120°C).
2. In a medium to large bowl, beat the egg whites on medium speed until soft peaks form.
3. Gradually add white sugar while continuing to beat the egg whites until stiff peaks form and the meringue is glossy. When you lift the whisk the meringue should hold its shape without collapsing.
4. Once stiff peaks have formed, gently fold in the lime juice using a spatula. Be careful not to deflate the meringue while mixing.
5. Spoon or pipe the meringue onto a parchment-lined baking sheet in the shape or size you prefer. Bake for 1-1 1/2 hours or until the meringue is crisp and can easily peel away from the parchment paper.
6. Allow the meringue to cool completely before using it to top your pudding or other desserts.