Queen of Puddings

• 1 1/2 cups, plus 1 teaspoon, sugar
• 4 cups whole milk
• Pinch of salt
• Finely grated zest of 2 lemons
• 6 tablespoons unsalted butter, plus more for greasing pan
• 8 ounces slightly stale white bread, cut into 1/2-inch cubes
• 4 large eggs, separated
• 4 large egg yolks
• 3 tablespoons apricot jam
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla

1. In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter.
2. Bring to a boil.
3. Turn off the heat, cover and let steep for 30 minutes.
4. Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
5. In a medium bowl, beat the 8 egg yolks.
6. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk.
7. Pass the liquid through a sieve set over the cubes of bread.
8. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
9. Fill a kettle with water and bring to a boil.
10. Preheat oven to 350 degrees.
11. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan.
12. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes.
13. Remove from oven and let rest in the water bath.
14. Keep the oven on.
15. Warm the jam in a small saucepan and spread it over the baked custard.
16. Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy.
17. Whisk in the lemon juice and vanilla and gradually increase the speed to high.
18. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
19. Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar.
20. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes.
21. Cool completely, then refrigerate.
22. Serve chilled.

sugar, milk, salt, lemons, unsalted butter, white bread, eggs, egg yolks, apricot jam, lemon juice, vanilla

Taken from cooking.nytimes.com/recipes/5702 (may not work)