Velvet pudding
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; separated | |
| 4 | cups | Milk |
| 1 | cup | Sugar; divided |
| 4 | tablespoons | Cornstarch |
| 1 | pinch | Salt |
| 1 | teaspoon | Vanilla Extract |
Directions
Separate eggs; beat yolks wel and mix with milk. Combine ¾ cup sugar, cornstarch, and salt. Add milk and egg yolks to sugar mixture. Cook in double boiler until thick, stirring often. Remove from heat; add vanilla.
Beat egg whites and ¼ cup sugar until stiff. Put budding in a baking dish and spread egg whites over the top of the pudding. Brown the meringue in a 350° oven until desired brown. Serves 10.
The pudding is also delicious if the egg whites are folded into the pudding while it is hot.
*Miss Wilson is a member of the well-known Greenbrier County family and resides at "Valley View Farm." The residence, originally the "Tuckwiller Tavern," is well documented in Ruth Woods Dayton's book about Greenbrier Valley homes.
Recipe by: Miss Mary J. Wilson* Posted to MC-Recipe Digest V1 #669 by Bill Spalding <billspa@...> on Jul 13, 1997