Pompadour Pudding

Dorothy’s grandchildren love this old-fashioned pudding. It can be made in a flash, but should be thoroughly chilled, for an hour or more, before serving.


1 quart milk
4 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 egg yolks, slightly beaten
4 squares unsweetened chocolate
4 tablespoons milk
3/4 cup confectionersa€ (TM) sugar
2 egg whites


Scald 1 quart milk. Mix cornstarch, sugar, salt, vanilla, and egg yolks; add to milk and cook until thick. Pour mixture into 1- or 1-½-quart casserole. Melt chocolate, and add the 4 tablespoons milk, and confectionersa€ (TM) sugar. Whip egg whites stiff and fold into melted chocolate. Spread chocolate mixture on top of custard mixture. Bake at 350 degrees F for 10 to 15 minutes. Chocolate mixture will puff up when done.

Cooking & Recipes


Serves 6-8.

Preparation Method

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