Kiss pudding
Instructions:
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As sweet as a kiss! This old-fashioned fancy pudding is first cooked, then baked with a meringue, and then chilled before serving. "The sweet liquor which settles to the bottom in cooling is to be served as a sauce," according to The New Buckeye Cookbook.
- 4 cups milk;
- 11⁄4 cups sugar;
- 6 tablespoons cornstarch;
- A dash of salt;
- 1⁄2 cup light cream;
- 4 eggs, separated;
- 1 teaspoon vanilla;
- 1⁄4 cup grated or flaked coconut.
- Preheat oven to 400 F. Butter a 2-quart souffle dish or casserole and sprinkle with sugar.
- In a saucepan, heat 31⁄2 cups milk to boiling. While the milk heats, mix the remaining milk with 1⁄4 cup sugar, the cornstarch, salt, cream, and egg yolks in a small bowl. Add a small amount of the hot milk to the egg yolk mixture and beat well, then combine the mixture with the rest of the hot milk. Return to the heat and whisk constantly, until mixture just barely comes to a boil. Remove immediately and turn into the prepared dish or casserole.
- In a large bowl, beat the egg whites until frothy, then gradually add 1 cup sugar along with the vanilla. Spread the meringue on top of the pudding. Bake 15 minutes, or until lightly browned and puffed; it will look like a souffle. Remove from the oven and sprinkle with coconut. Chill 3 to 4 hours before serving.