Go Back
+ servings
St Patricks Meringues

St. Patrick's Vanilla Pudding with Meringue Clouds Recipe

Yield: 6 half cup servings
Homemade vanilla pudding cups topped with meringue clouds

Ingredients
  

  • For the Meringue Clouds:
  • 2 cups milk
  • 2 egg whites
  • 2 tbl sugar
  • For the Vanilla Pudding:
  • 3 cups milk use left over milk from the previous step-Cooked Meringue Clouds plus add additional milk to get 3 cups
  • 4-5 tbl sugar
  • 2 egg yolks
  • 1/3 cup milk
  • 5 tbl corn starch or potato starch
  • 1 tsp vanilla extract
  • 1 tbl butter
  • food coloring

Instructions
 

  • For the Meringue Clouds:
  • 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 are dropping meringue in, add a little bit of cold milk to control it.
  • Set the cooked meringue clouds aside.
  • For the Vanilla 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 pudding from the heat, and stir in 1tbl butter and 1tsp vanilla extract.
  • Strain pudding through a fine mesh strainer.
  • Fold about 3/4 of cooked meringue clouds into the pudding.