recipe
yields
12 servings
1 8-pack of hamburger buns or stale white bread
1¼ cups sugar
1½ cups evaporated milk
2¼ cups milk
5 egg yolks
4 tablespoons butter, melted
2 teaspoons vanilla
5 egg whites
¼ cup sugar
½ teaspoon cream of tartar
1 cup evaporated milk
1 cup milk
1 cup sugar
2 tablespoons of butter
3 tablespoons cornstarch
2 ounces rum
Ingredients
Meringue
Rum Sauce
steps
- Preheat oven to 450 degrees. Break bread into small pieces. Place in mixing bowl with sugar, evaporated milk, milk, vanilla, egg yolks, and melted butter.
- Mix well and pour into 10x8x2-inch baking pan. Bake for 15 minutes. Remove from oven and let cool.
- For the meringue, beat egg whites with 1/4 cup sugar and cream of tartar until stiff. Cover pudding with meringue and rebake for 3 or 4 minutes until meringue is golden. Serve with rum sauce.
For Rum Sauce
- In a double boiler add evaporated milk, regular milk, sugar, and butter. When hot, dissolve cornstarch in a little water and add to hot milk. Stir until thick.
- Remove from heat and add rum.
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Recipe By
Cedric Watson