Vanilla Pudding with Meringue Clouds
Homemade vanilla pudding with meringue clouds. These homemade pudding cups are dyed green for St. Patrick’s Day.
My talented friend Hani brought you a special treat just in time for Spring. This dessert is so light and fluffy I want to dive in head first! If you haven’t already read her blog, Haniela’s, be sure to head over. You will be drawn into a world with perfectly decorated cookies, decadent sweets, and savory dishes that will knock your socks off. Please welcome Hani.
Hi, I’m Hani, and I’m super excited to be guest posting on In Katrina’s Kitchen. Katrina is a fantastic gal; her sweets make me drool whenever I visit her website.
For those who don’t know me and my blog, I write a blog called Haniela’s. I like to decorate cookies and make mini desserts. I enjoy cooking and making everything from scratch. I can tomatoes and make pepper paste, and in Summertime I enjoy our beautiful garden and all she brings to the table. I think apple is the best fruit to bake and cook with. It is a staple in my kitchen, just as is my weekly dose of good homemade pudding.
Today, I will show you how I made one of my favorite desserts from childhood. I grew up in Slovakia, and this pudding-styled dessert was part of our snack at a local kindergarten. It was called Bird’s Milk. I was only a few years old, but this dessert made such an impression. I remember details like the green glass dishes it was served in and a large stainless steel cartwheeled into the room. This dessert is for kids as much as it is for adults, and today, I’m putting a St. Patrick’s twist on my old-time favorite.
St. Patrick’s Vanilla Pudding with Meringue Clouds Recipe
Ingredients
For the Meringue Clouds
- 2 cups milk
- 2 egg whites
- 2 Tablespoons granulated sugar
For the Pudding
- 3 cups milk
- 5 Tablespoons granulated sugar
- 2 egg yolks
- 1/3 cup milk
- 5 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 Tablespoon butter
- 2 drops food coloring, optional
Instructions
For the Meringues
- In a clean bowl whip egg whites until medium peaks are formed, add sugar and beat until stiff and shiny.
- Heat 2 cup of milk in a small sauce pan.
- Once milk is hot drop several tablespoon of meringue into the hot milk, cook for 30 seconds, gently stir with a wooden spoon and cook for another 30 seconds and up to 2 minutes.
- You can taste the cooked meringue, once cooked it becomes firmer than uncooked.
- Remove cooked meringue clouds from the milk and drop them into a colander colander that is sitting on another bowl to catch the excess milk. Continue with remaining meringue.
- If you notice hot milk is about to seize while you drop the meringue in, add some cold milk to control it. Set aside.
For the Pudding
- In a small dish whisk together cornstarch, egg yolks and 1/3 cup milk. Add food coloring if desired.
- In a medium size sauce pan combine 3cup milk and 4-5 tbl sugar, or to taste.
- Add cornstarch egg yolk mixture and stir continuously, mixture will thicken, cook pudding, once you see bubbles, cook for additional minute or two, stirring.
- Remove the pudding from the heat and stir in 1 Tablespoon of butter and 1 teaspoon of vanilla extract. Strain through a fine mesh strainer.
- Fold about 3/4 of the cooked meringue clouds into the pudding. Chill and serve.
Nutrition
More Recipes to Try
Pudding is one of my favorites, and the addition of cooked meringue clouds really brings it to a whole new level. Remember, the vanilla flavor is not set in stone; this dessert can be made with banana, chocolate, or even raspberry pudding; the possibilities are endless. For more delicious recipes, visit my blog Haniela’s. I hope to see you there soon.
