In Pompadour Pudding Chocolate Meringue Floats on Vanilla Custard
Serves: 8
  • Custard
  • 3 cups milk
  • 2 egg yolks, beaten
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla
  • Meringue
  • 1 ounce of baking chocolate
  • 4 tablespoons sugar
  • 2 tablespoons milk
  • 2 egg whites
  1. Heat the oven to 325 degrees and set a kettle full of water on to get hot.
  2. To make the custard: Combine the milk, eggs, sugar and cornstarch in the top of a double boiler and cook for five to ten minutes until it is thick and smooth, and coats the back of a spoon.
  3. Remove from the heat and add the vanilla.
  4. Pour into 8 custard cups.
  5. To make the meringue: Melt the chocolate with the sugar and milk in the top of a double boiler.
  6. Beat the egg whites until they form stiff peaks.
  7. Fold into the chocolate mixture.
  8. Spread the meringue on top of the custard.
  9. Put the custard cups into a baking pan and pour hot water in from your hot tea kettle up to about halfway on the cups.
  10. Bake for thirty minutes, remove from the oven and cool.
Recipe by Taste Buds at