#2319 - Chocolate Meringue Pudding

(by Shirley McNevich)

3 cups milk
4 TBSP flour
3/4 cup white sugar
3 egg yolks
1 TBSP butter
1 tsp. vanilla
Meringue: 3 egg whites; 4 TBSP white sugar; 1 square Baker's unsweetened OR semi-sweet baking chocolate

In a saucepan add 2 1/2 cups milk and 3/4 cup white sugar--cook/stir over low heat until mixed and heated (not boiling). Remove from heat and set aside. In a bowl add 1/2 cup milk and the flour--stir until it makes a paste. Add 3 egg yolks to the flour paste--beat until mixed. Pour the egg yolk mixture into the hot milk mixture--stir until mixed. Return the saucepan to the stove over low heat--stir/cook until mixture thickens. Remove from heat--add butter and vanilla--stir until mixed and smooth. Pour mixture into a greased 8 x 8 glass baking dish--set aside. In a mixer add egg whites--beat until foamy. Add 4 TBSP white sugar--beat until stiff peaks form. Melt baking chocolate according to box directions--cool slightly once melted. Add melted chocolate to egg white mixture--beat until the mixture is the consistency of whipped cream. Spread the chocolate mixture over the mixture in the baking dish. Bake at 350 degrees for 10-15 minutes or until meringue gets lightly browned. Cool to room temperature, then refrigerate until cold.