Chocolate Pudding

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Chocolate Pudding

Yield 8

Author Ruby Smith

This is my Granny's adaptation of chocolate pudding using the vanilla custard recipe from Banana Pudding. Makes a 9x9" dish; recipe can be doubled.

Ingredients

• 1 recipe of Vanilla Wafers (see separate recipe on blog) or 1 box of Vanilla Wafers
• 3/4 cup (168g) sugar, divided
• 1/3 cup (45g) all-purpose flour
• Dash of salt
• 1/4 cup (20g) cocoa powder
• 3 large eggs, separated
• 2 cups (475 ml) whole milk
• 1 teaspoon (5ml) vanilla extract

Instructions

1. Preheat oven to 350°F (180°C).
2. Mix 1/2 cup of the sugar, flour, salt and cocoa powder in the top of a double boiler. Thoroughly blend in egg yolks and milk. Be sure all ingredients are blended in well, especially the flour, before heating. NOTE: The cocoa will not dissolve until the mixture is heated.
3. Put about 1 inch of water in the bottom of the double boiler and bring to a boil.
4. Cook uncovered, stirring constantly, for 10-12 minutes or until thickened. Be sure to stir around the rim of the pot frequently to be sure all ingredients remain incorporated in the liquid.
5. Remove from heat. Stir in vanilla extract.
6. Place a layer of vanilla wafers on the bottom of an oven-safe dish. Then, pour about 1/3 of the custard over the wafers.
7. Continue to layer wafers and custard to make three layers, ending with custard.
8. Beat egg whites until soft peaks form, gradually adding the remaining 1/4 cup sugar while beating. Beat until stiff and glossy, not dry.
9. Spoon meringue on top of custard, being careful to cover the entire surface and sealing well to edges.
10. Bake for 15-20 minutes until meringue is lightly browned. Cool slightly. Best served warm.