- 1/2 cup [100 g] sugar
- 4 cups [1 L] scalded milk
- 2 cups [500 mL] dry breadcrumbs
- 2 eggs
- 2/3 cup [130 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] vanilla
Chocolate Meringue
- 3 egg whites
- 1/3 cup [75 g] sugar
- 2 tablespoons [30 mL] cocoa powder
or
1 1/2 squares chocolate, melted then cooled
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- Melt 1/2 cup [100 g] sugar into a frypan, over high heat, stirring until of maple syrup color.
- Into the top part of a double-boiler, slowly pour melted sugar into scalded milk.
- When caramel is completely dissolved, remove double-boiler from heat and stir in dry breadcrumbs; leave to soak for 30 minutes.
- Preheat oven to 350°F [180°C].
- Lightly beat eggs; mix in remaining sugar, salt and vanilla, then mix mixture into breadcrumbs mixture.
- Pour into an oven-safe mold.
- Bake into preheated oven, for 1 hour.
- Towards the end of baking time, prepare chocolate meringue.
- Top baked pudding all over with meringue; brown into oven, under broiler.
Chocolate Meringue
- Whip egg whites until foamy.
- Add sugar and cocoa powder or cooled melted chocolate, whipping until stiff.
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