Return to Content

Pompadour Pudding

Nov/Dec 2015


Pompadour Pudding
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Thursday, December 6th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111