Individual citrus Queen of puddings

Method

1. Preheat oven to 180°C, (fan 160°C, Gas Mark 4). Heat the milk and vanilla in a small saucepan until boiling.

2. Beat together the egg yolks with half the sugar then pour over the milk, whisking to combine.

3. Divide the breadcrumbs between 4 individual ramekin dishes and pour over the custard mixture.

4. Transfer to a preheated oven and bake for 15-20 minutes or until set. Remove from the oven and spread with lemon curd.

5. Whisk the egg whites to stiff peaks then add the remaining sugar very slowly, a little at a time.

6. Place the mixture into a piping bag with a star nozzle and pipe over the lemon curd.

7. Reduce the oven temperature to 150°C, (fan 130°C, gas mark 2). Return the puddings to the oven for 20 minutes to allow the meringue to crisp. Serve hot with fromage frais.