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Pompadour Pudding

Pompadour Pudding
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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.

Ingredients:

  • 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

Instructions:

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.
Updated Thursday, December 6th, 2007

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