Velvet Pudding Recipe - Cooking Index
Velvet Pudding Recipe - Cooking Index
| 4 | Eggs - separated | |
| 4 cups | 948ml | Milk |
| 1 cup | 198g / 7oz | Sugar - divided |
| 4 tablespoons | 60ml | Cornstarch |
| 1 | Salt | |
| 1 teaspoon | 5ml | Vanilla extract |
Separate eggs; beat yolks well 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 350F oven until desired brown.
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.
Source:
Miss Mary J. Wilson*
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