Velvet pudding

Yield: 10 Servings

Measure Ingredient
4 \N Eggs; separated
4 cups Milk
1 cup Sugar; divided
4 tablespoons Cornstarch
1 pinch Salt
1 teaspoon Vanilla Extract

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

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