Pamadour Pudding
Pamadour Pudding is a rich, chocolate-flavored dessert with a creamy custard base topped with a fluffy meringue, perfect for special occasions or indulgent treats.
Ingredients
Instructions
- Scald, then cool the milk.
- Combine sugar, egg yolks, cornstarch, salt, and vanilla then add to the milk and stir constantly over low heat until thick.
- Pour the mixture into a casserole dish.
- Prepare the meringue by melting together the chocolate, sugar, and milk.
- When the pudding is cool, fold the chocolate mixture into stiffly beaten egg whites and vanilla.
- Cover the pudding with the meringue.
- Bake in a pan of water at 350°F for about 15 minutes until the meringue is golden.
Tips & Substitutions
For a richer flavor, consider using whole milk or adding a splash of cream. If you don't have cornstarch, all-purpose flour can be a substitute, but it may alter the texture slightly. To avoid curdling the egg yolks, temper them by slowly adding warm milk before combining with the rest. Ensure the chocolate is finely chopped for easy melting.
Serving Suggestions
Serve the Pamadour Pudding as a delightful dessert after a meal or alongside a cup of coffee for a cozy treat. It pairs beautifully with Kaffee Kuchen (Coffee Cake) for a sweet brunch spread. Garnish with fresh berries or a drizzle of caramel sauce for added flair.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and warm it gently, stirring occasionally. Avoid overheating, as this may cause the meringue to weep. Enjoy chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pamadour Pudding contains roughly 1131 calories, with 23g protein, 118g carbohydrates, and 57g fat. It is an excellent source of protein (47% of the Daily Value), iron (30% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1390mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, the pudding can be prepared a day in advance. Just ensure to cover it tightly with plastic wrap to avoid any skin forming on the surface. Add the meringue just before baking to maintain its texture.
What can I substitute for baking chocolate?
If you don't have baking chocolate, you can use cocoa powder. For every ounce of chocolate, substitute with 3 tablespoons of cocoa powder mixed with 1 tablespoon of vegetable oil or melted butter to achieve a similar consistency.
How do I know when the meringue is done?
The meringue is done when it turns golden brown and has a firm texture. Keep an eye on it while baking, as oven temperatures can vary. If it starts to brown too quickly, cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).