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DEL.ICIO.US
Muddie’s Angel Pudding
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Southern Recipe Restoration Project
Spoiling grandchildren is a grandmother’s privilege. “Whenever I spent the night with my grandmother in Atlanta, she spoiled me with 'midnight feasts’ at bedtime,” wrote contributor and native Atlantan Mary Leigh Hendee Furrh. “My favorite was angel pudding. I make it today for my seven grandchildren when they visit.”
Virginia Willis comments: “This comforting dessert is silky smooth, creamy and rich. It seems perfect for spoiling grandchildren!”
Note: We did conduct a search in our archives but found no reference, so we, too, are mystified as to its origins. -- Susan Puckett
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 8
Ingredients:
-
3/4 cup evaporated milk
2 eggs, separated (use 4 tablespoons pasteurized egg whites in place of separated whites to avoid small risk of salmonella)
1/2 cup granulated sugar
1/2 cup whole milk
1/8 teaspoon salt
1 tablespoon gelatin (1 packet), dissolved in 1/4 cup water
1 teaspoon vanilla extract
1 (9-ounce) box chocolate wafers (about 3 dozen), crumbled
Instructions:
Place the evaporated milk in the freezer until well-chilled, about 30 minutes.
Meanwhile, combine the egg yolks, sugar, milk and salt in the top of double boiler over medium-high heat. Cook, stirring constantly, until thick. While hot, add dissolved gelatin. Transfer to a bowl set over a bowl of ice to cool.
Remove the evaporated milk from the freezer. In the bowl of a heavy-duty mixer fitted with the whisk attachment, whip the chilled evaporated milk until stiff. Add to cooled egg mixture. In a clean bowl using a whisk attachment, beat the egg whites (or pasteurized whites) until stiff. Add the vanilla, then gently fold into the egg mixture. Sprinkle half of chocolate wafer crumbs onto bottom of greased, 8-inch glass baking dish. Pour liquid over crumbs. Sprinkle remaining crumbs over top. Chill until firm, about 1 hour.
Meanwhile, combine the egg yolks, sugar, milk and salt in the top of double boiler over medium-high heat. Cook, stirring constantly, until thick. While hot, add dissolved gelatin. Transfer to a bowl set over a bowl of ice to cool.
Remove the evaporated milk from the freezer. In the bowl of a heavy-duty mixer fitted with the whisk attachment, whip the chilled evaporated milk until stiff. Add to cooled egg mixture. In a clean bowl using a whisk attachment, beat the egg whites (or pasteurized whites) until stiff. Add the vanilla, then gently fold into the egg mixture. Sprinkle half of chocolate wafer crumbs onto bottom of greased, 8-inch glass baking dish. Pour liquid over crumbs. Sprinkle remaining crumbs over top. Chill until firm, about 1 hour.
Nutrition:
Per serving: 255 calories (percent of calories from fat, 28), 6 grams protein, 41 grams carbohydrates, 1 gram fiber, 8 grams fat (3 grams saturated), 63 milligrams cholesterol, 273 milligrams sodium.
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