POMPADOUR PUDDING WITH CHOCOLATE FLUFF
Make and share this Pompadour Pudding with Chocolate Fluff recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugar, flour, salt, egg yolks and whole egg.
- Slowly add small amount of milk and blend; stir this mixture into the remaining milk.
- Cook in double boiler until thick; cool.
- Add vanilla, blend well, and pour into serving dish.
- Chill at least 1 hour.
- Chocolate Fluff: Gradually add powdered sugar to egg whites and beat until sugar is dissolved.
- Slowly add melted chocolate, vanilla and salt; blend well.
- Chill for at least an hour, then spoon over chilled pudding before serving.
POMPADOUR PUDDING RECIPE
Provided by á-25244
Number Of Ingredients 12
Steps:
- In a small bowl whisk until combined the cornstarch and about 1/4 cup of the milk. Add egg yolks and whisk again until combined. Set aside. In a 1-1/2 quart saucepan, combine the remaining milk, sugar and salt. Over medium heat bring the milk to a simmer and remove from heat. Temper the egg-milk mixture by slowly adding to it about 1/2 cup of the hot milk. Add the tempered egg mixture to the hot milk and combine. Over medium heat and stirring occasionally, bring the mixture to a second boil. Reduce the heat and simmer gently for three minutes, stirring constantly. Off heat add the vanilla. Let the custard cool for a few minutes and then pour it into a 4-cup measuring cup or a small pitcher to make decanting it into the ramekins easier. Divide custard into six or eight ramekins, depending on their size, filling each to about 2/3 capacity. Sprinkle tops of each with a scant 1/2 tsp sugar and cover with plastic wrap, pressing the plastic against the custard so a skin won't form. Refrigerate until cool and custard is set, at least an hour. To make the chocolate topping: In a 2-quart bowl set over, not in, simmering water, heat the chocolate, 1/4 cup of the sugar and milk until the chocolate has melted and the sugar fully dissolved. Remove from heat and whisk until thoroughly combined and the mixture forms a thick chocolate sauce. Set aside to cool for about 5 minutes. In a mixer bowl with whip attachment, whip the egg whites until frothy. Gradually add the remaining sugar, whipping until glossy, medium-stiff peaks form. Gently fold the meringue into the tepid chocolate mixture. To cook: Divide the topping evenly among the ramekins, spreading it over the custard. Place ramekins in a shallow roasting pan. Add hot tap water to come about half-way up the sides of the ramekins. Bake in 375 degree F. oven for 30-45 minutes or until the topping puffs up and begins to crack slightly. Cool for about an hour before refrigerating. Serve at room temperature or slightly chilled.
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