Pompadour Pudding

From Yankee Magazine's Great New England Recipes

Puddings and Custards Recipes

Yield: Serves 6-8.

Dorothy's grandchildren love this old-fashioned pudding. It can be made in a flash, but should be thoroughly chilled, for an hour or more, before serving.

• 1 quart milk
• 4 tablespoons cornstarch
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 egg yolks, slightly beaten
• 4 squares unsweetened chocolate
• 4 tablespoons milk
• 3/4 cup confectioners’ sugar
• 2 egg whites

Scald 1 quart milk. Mix cornstarch, sugar, salt, vanilla, and egg yolks; add to milk and cook until thick. Pour mixture into 1- or 1-1/2-quart casserole. Melt chocolate, and add the 4 tablespoons milk, and confectioners’ sugar. Whip egg whites stiff and fold into melted chocolate. Spread chocolate mixture on top of custard mixture. Bake at 350 degrees F for 10 to 15 minutes. Chocolate mixture will puff up when done.

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