Queen Of Puddings

• 3 cups milk
• 2 eggs, separated
• 1 tablespoon butter or margarine
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups graham cracker crumbs
• 3/4 cup sugar, divided
• 1/2 cup red currant jelly

1. Combine milk, egg yolks, butter, lemon rind, vanilla, and salt in a medium sauce pan; mix well. Place over medium heat and cook, stirring constantly, until thoroughly heated (mixture will not thicken). Remove from heat.
2. Combine cracker crumbs and 1/2 cup sugar; fold in to milk mixture. Spoon mixture into six 6- ounce lightly greased custard cups. Place cups in a 13- x 9- x 2 - inch baking pan; add hot water to a depth of 1 inch. Bake at 325u0b0 for 35 minutes or until a knife inserted in center comes out clean. Remove from oven, and set aside to cool slightly.
3. Slightly soften jelly in a small saucepan over low heat. Spread jelly over top of each individual pudding.
4. Beat egg whites (at room temperature) until foamy. Add remaining sugar, 1 tablespoon at a time, beating until soft peaks form. Fill a pastry bag with meringue; pipe onto center of each pudding.
5. Bake at 425u0b0 for 6 minutes or until meringue is lightly browned. Serve immediately.

milk, eggs, butter, lemon rind, vanilla, salt, graham cracker crumbs, sugar, red currant

Taken from www.myrecipes.com/recipe/queen-of-puddings (may not work)