0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts, To post, Posted bake 10 Servings

INGREDIENTS

4 Eggs; separated
4 c Milk
1 c Sugar; divided
4 tb Cornstarch
1 pn Salt
1 ts Vanilla Extract

INSTRUCTIONS

Separate eggs; beat yolks wel and mix with milk. Combine 3/4 cup sugar,
cornstarch, and salt. Add milk and egg yolks to sugar mixture. Cook in
double boiler until thick, stirring often. Remove from heat; add vanilla.
Beat egg whites and 1/4 cup sugar until stiff. Put budding in a baking dish
and spread egg whites over the top of the pudding. Brown the meringue in a
350° oven until desired brown. Serves 10.
The pudding is also delicious if the egg whites are folded into the pudding
while it is hot.
*Miss Wilson is a member of the well-known Greenbrier County family and
resides at "Valley View Farm." The residence, originally the "Tuckwiller
Tavern," is well documented in Ruth Woods Dayton's book about Greenbrier
Valley homes.
Recipe by: Miss Mary J. Wilson* Posted to MC-Recipe Digest V1 #669 by Bill
Spalding <billspa@icanect.net> on Jul 13, 1997

A Message from our Provider:

“Ministry Is The Result of Intimacy With God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?