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Title: Velvet Pudding
Categories: Dessert Blank
Yield: 10 Servings
| 4 | Eggs; separated | |
| 4 | c | Milk |
| 1 | c | Sugar; divided |
| 4 | tb | Cornstarch |
| 1 | pn | Salt |
| 1 | ts | Vanilla extract |
Separate eggs; beat yolks wel and mix with milk. Combine 3/4 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 1/4 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 350ø oven until desired brown.
Serves 10.
The pudding is also delicious if the egg whites are folded into the pudding while it is hot.
Bill Spalding billspa@icanect. net
*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.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Miss Mary J. Wilson*
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