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Title: Velvet Pudding Categories: Desserts, To post, Posted bake 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 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 |