Baked Chiffon Pudding
Baked Chiffon Pudding
1 package coconut-cream pudding and pie-filling mix
2 cups milk
1/2 teaspoon vanilla
3 egg yolks, slightly beaten
3/4 cup light cream
3 egg whites
Dash of salt
6 Tablespoons sugar
1/4 cup slivered-blanched almonds
Select a shallow baking pan, 8 or 9 inches square or 10 by 6 inches or use 6 individual baking dishes. A deep casserole is not satisfactory for this pudding. Choose a large pan to use for a water bath.
Combine pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Add vanilla. Measure out 3/4 cup cooked pudding and combine with egg yolks. Set aside.
To the remaining pudding add the cream. Pour into baking pan.
Beat egg whites and salt until soft peaks are formed add sugar gradually, beating constantly. continue beating until very stiff peaks are formed. Fold into the egg-yolk mixture.
Carefully spread this mixture over sauce in baking pan. Sprinkle with almonds. Set in large pan of hot water.
Bake in moderate oven, 375 degrees, 45 to 50 minutes, or until golden brown. Serve warm or at room temperature.
Yield: six servings
1 package coconut-cream pudding and pie-filling mix
2 cups milk
1/2 teaspoon vanilla
3 egg yolks, slightly beaten
3/4 cup light cream
3 egg whites
Dash of salt
6 Tablespoons sugar
1/4 cup slivered-blanched almonds
Select a shallow baking pan, 8 or 9 inches square or 10 by 6 inches or use 6 individual baking dishes. A deep casserole is not satisfactory for this pudding. Choose a large pan to use for a water bath.
Combine pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Add vanilla. Measure out 3/4 cup cooked pudding and combine with egg yolks. Set aside.
To the remaining pudding add the cream. Pour into baking pan.
Beat egg whites and salt until soft peaks are formed add sugar gradually, beating constantly. continue beating until very stiff peaks are formed. Fold into the egg-yolk mixture.
Carefully spread this mixture over sauce in baking pan. Sprinkle with almonds. Set in large pan of hot water.
Bake in moderate oven, 375 degrees, 45 to 50 minutes, or until golden brown. Serve warm or at room temperature.
Yield: six servings
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