Home › Puddings: And Sauces › Kiss Pudding

Kiss Pudding

Boil one quart sweet milk in custard-kettle, stir into it four heaping table-spoons sugar and four table-spoons corn starch, dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla, spread on top of pudding, set in a quick oven, and brown; take out, sprinkle with grated cocoa-nut, set dish away in a cool place; serve cold after three or four hours. The sweet liquor which settles to the bottom in cooling, serves as a sauce. - Mrs. W E. Baxter.