Separate 2
eggs and put egg whites aside. Combine egg yolks with other 2 whole eggs
and beat. Add milk and vanilla. Distribute breadcrumbs evenly between
four individual baking dishes. Pour equal amounts of custard mixture
into each dish. Put individual dishes in a larger baking dish, and
carefully pour in water until it reaches two thirds up the outside of
the individual baking dishes. Bake for 30-45 minutes. When cooked,
carefully spread top of custard with fruit purée. Beat the remaining 2
egg whites until they are stiff and fold in castor sugar and pile over
purée. Bake for about 5 minutes until meringue is lightly browned.
If you do not
have any strawberry or raspberry purée, you can use low joule (low
calorie) jam as a substitute.
