Method

• 1.
  Place breadcrumbs, zest and butter in a heatproof bowl. Heat the milk over medium heat for about 5 minutes until just below boiling point, then pour into the bowl with crumbs. Stand for 15 minutes to allow crumbs to absorb milk and mixture to cool.
• 2.
  Preheat the oven to 180°C.
• 3.
  Meanwhile, use electric beaters to beat egg yolks with 1/4 cup (55g) sugar for about 5 minutes until thick and pale. Add to cooled milk mixture, stirring to combine. Pour the mixture into four 1-cup (250ml) ramekins or ovenproof glass dishes, then place on a baking tray in the oven for 25-30 minutes until custard is set, but not browned.
• 4.
  Whisk eggwhites until soft peaks form, then slowly add remaining tablespoon of sugar, whisking until stiff and glossy.

• 5.
  Spread each custard with a tablespoon of melted jam and top with eggwhite. Bake for a further 5 minutes or until meringue is lightly browned. Serve warm.