Preheat the oven to 160°C.
Boil milk and cream slowly with the split vanilla pod.
Whisk egg yolks and 100g sugar until light and creamy.
Gradually whisk the egg mixture into the hot milk.
Stir in the breadcrumbs and lemon zest.
Pour mixture into ramekins and place in a water-filled roasting tin.
Bake for 10-15 minutes until almost set.
Remove from oven to cool and increase oven temperature to 190°C.
Whisk egg whites to stiff peaks and gradually add meringue caster sugar.
Melt jam in a pan and spread over the pudding bases.
Cover puddings with meringue and sprinkle with icing sugar.
Bake for 8-10 minutes until crisp and brown.
Serve the puddings immediately.