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Show Serve Perky Pomp, -ours On A Cool, Crispy Day rr mm.-.Tr i Baked like a custard, and served warm on a crisp, snappy day these melt-m-thc-mouth Coconut Pompadour Puddings are a delightful de-lightful combination of smooth coconut cream pudding mix and frothy chocolate meringue. Coconut Pompndour Pudding 1 package coconut cream 1 square unsweetened pudding and pie filling mix chocolate 3 cups milk 6 tablespoons sugar 2 egg yolks 2 tablespoons milk 2 egg whites, stiffly beaten Combine pudding mix and cup of the milk in a saucepan. Add egg yolks and blend well. Then add remaining 23i cups milk. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat Pour into greased custard cups. Melt chocolate over hot water. Add sugar and 2 tablespoons milk. Fold into egg whites. Pour onto puddings. Place custard cups in pan of hot water and bake in moderate oven (375F.) 25 to 30 minutes. min-utes. Then, serve warm. Makes 4 servings. |