Ingredients for Pompadour Pudding With Chocolate Fluff
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How to Make Pompadour Pudding With Chocolate Fluff
- Whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 3 large egg yolks, and 1 large whole egg in a medium bowl until well combined.
- Gradually whisk in 1/2 cup of cold milk until smooth.
- Stir this mixture into the remaining 2 cups of cold milk.
- Pour the mixture into the top of a double boiler and cook over simmering water, stirring constantly, until the pudding thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract. Pour into a serving dish and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 1 hour to chill completely.
- **For the Chocolate Fluff:** In a clean, grease-free bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1/2 cup powdered sugar, beating until stiff, glossy peaks form and the sugar is fully dissolved.
- Gently fold in 4 ounces (113g) melted semi-sweet chocolate, 1 teaspoon vanilla extract, and a pinch of salt.
- Refrigerate for at least 1 hour to chill completely.
- Spoon the chilled chocolate fluff over the chilled pudding before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
160g
Fat
31g
Carbs
17g