Raspberry Pudding Recipe
Ingredients
| Eggs | 2 , separated | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 1/2 teaspoons cornstarch | ||
| Skim milk | 1/4 Cup (16 tbs) | |
| Skim milk | 1 3/4 Cup (16 tbs), scalded | |
| Vanilla extract | 1/2 Teaspoon | |
| Raspberries | 1 Cup (16 tbs) | |
| Cream of tartar | 1/8 Teaspoon | |
| Sugar | 2 Tablespoon | |
Directions
Combine egg yolks, 1/4 cup sugar, cornstarch, and 1/4 cup milk in top of a double boiler, stirring to blend.
Slowly add 1 3/4 cups hot milk, stirring constantly.
Place over boiling water, and cook, stirring frequently, 10 minutes or until thickened.
Remove from heat; stir in vanilla.
Cool slightly.
Divide raspberries evenly into 6 (6-ounce) custard cups.
Pour pudding over raspberries.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add 2 tablespoons sugar, 1 tablespoon at a rime, beatng until stiff peaks form.
Spoon or pipe meringue onto pudding, covering entire surface and sealing edges.
Bake at 425° for 0 to 4 minutes or until golden brown.
Serve immediately.
Slowly add 1 3/4 cups hot milk, stirring constantly.
Place over boiling water, and cook, stirring frequently, 10 minutes or until thickened.
Remove from heat; stir in vanilla.
Cool slightly.
Divide raspberries evenly into 6 (6-ounce) custard cups.
Pour pudding over raspberries.
Beat egg whites (at room temperature) and cream of tartar until foamy.
Gradually add 2 tablespoons sugar, 1 tablespoon at a rime, beatng until stiff peaks form.
Spoon or pipe meringue onto pudding, covering entire surface and sealing edges.
Bake at 425° for 0 to 4 minutes or until golden brown.
Serve immediately.
Chef
