Pompadour Pudding Recipes

POMODORO SAUCE

Steps:

• In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.

CUSTARD PUDDINGS

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.

POMPADOUR PUDDING WITH CHOCOLATE FLUFF

Steps:

• Combine sugar, flour, salt, egg yolks and whole egg.
• Slowly add small amount of milk and blend; stir this mixture into the remaining milk.
• Cook in double boiler until thick; cool.
• Add vanilla, blend well, and pour into serving dish.
• Chill at least 1 hour.
• Chocolate Fluff: Gradually add powdered sugar to egg whites and beat until sugar is dissolved.
• Slowly add melted chocolate, vanilla and salt; blend well.
• Chill for at least an hour, then spoon over chilled pudding before serving.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

POMPADOUR PUDDING RECIPE

Steps:

• In a small bowl whisk until combined the cornstarch and about 1/4 cup of the milk. Add egg yolks and whisk again until combined. Set aside. In a 1-1/2 quart saucepan, combine the remaining milk, sugar and salt. Over medium heat bring the milk to a simmer and remove from heat. Temper the egg-milk mixture by slowly adding to it about 1/2 cup of the hot milk. Add the tempered egg mixture to the hot milk and combine. Over medium heat and stirring occasionally, bring the mixture to a second boil. Reduce the heat and simmer gently for three minutes, stirring constantly. Off heat add the vanilla. Let the custard cool for a few minutes and then pour it into a 4-cup measuring cup or a small pitcher to make decanting it into the ramekins easier. Divide custard into six or eight ramekins, depending on their size, filling each to about 2/3 capacity. Sprinkle tops of each with a scant 1/2 tsp sugar and cover with plastic wrap, pressing the plastic against the custard so a skin won't form. Refrigerate until cool and custard is set, at least an hour. To make the chocolate topping: In a 2-quart bowl set over, not in, simmering water, heat the chocolate, 1/4 cup of the sugar and milk until the chocolate has melted and the sugar fully dissolved. Remove from heat and whisk until thoroughly combined and the mixture forms a thick chocolate sauce. Set aside to cool for about 5 minutes. In a mixer bowl with whip attachment, whip the egg whites until frothy. Gradually add the remaining sugar, whipping until glossy, medium-stiff peaks form. Gently fold the meringue into the tepid chocolate mixture. To cook: Divide the topping evenly among the ramekins, spreading it over the custard. Place ramekins in a shallow roasting pan. Add hot tap water to come about half-way up the sides of the ramekins. Bake in 375 degree F. oven for 30-45 minutes or until the topping puffs up and begins to crack slightly. Cool for about an hour before refrigerating. Serve at room temperature or slightly chilled.