Pompadour Pudding Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 3 | |
| Milk | 2 Cup (16 tbs), scalded | |
| Vanilla | 1 Teaspoon | |
| Chocolate | 1 Ounce | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) |
Directions
Combine sugar, flour, 1/8 teaspoon salt, 2 egg yolks and 1 whole egg.
Add small amount of milk; blend.
Stir into remaining milk.
Cook in double boiler, stirring constantly.
Cool; add 1/2 teaspoon vanilla.
Chill; pour into sherbet glasses.
Melt chocolate over hot water.
Beat confectioners' sugar into stiffly beaten egg whites.
Add chocolate slowly; fold in remaining vanilla and salt.
Chill and press through pastry tube in flower design on top of each pudding.
Serves 6.
Add small amount of milk; blend.
Stir into remaining milk.
Cook in double boiler, stirring constantly.
Cool; add 1/2 teaspoon vanilla.
Chill; pour into sherbet glasses.
Melt chocolate over hot water.
Beat confectioners' sugar into stiffly beaten egg whites.
Add chocolate slowly; fold in remaining vanilla and salt.
Chill and press through pastry tube in flower design on top of each pudding.
Serves 6.
Chef
