Thread: Guillot's Ole Time Chocolate Pudding REPOST with Pictures

I made this pudding today to bring over to Bon Temps' again... It is a pudding like I grew up eating in South Alabama. I really have not seen it anywhere else come to think of it. Really a awesome treat.

Guillots Chocolate Pudding

(This can be cut in half for a pie filling)

Filling ingredients

1 Box Vanilla Wafers
1-1/2 cups Sugar
1/2 cup AP Flour
1/2 cup Special Dark coco powder
6 large eggs
3-1/2 cups whole milk
1/2 cup heavy cream
1 tsp vanilla extract

Meringue:

6 egg whites
8 tablespoons sugar
1 teaspoon cornstarch
Pinch salt

1. Line a large oven safe baking dish or I use 1/2 disposable steam table pan with vanilla wafers flat on bottom and layer around the sides.



2. Separate the egg yolks from the whites in eggs.



3. In a 4qt or larger pot combine sugar, flour, coco powder, egg yolks, milk, & cream.



To start out just pour a little milk mixture into the pot and whisk everything together. It will combine easily while thick then add the rest of your milk and begin cooking the pudding. Keep whisking while the pudding mixture thickens up. You will feel the resistance from the pudding thickening. Once it thickens move on to the next steps.



4. Remove from the heat and Stir in vanilla extract .



5. Pour 1/2 the pudding over vanilla wafers to cover. Add another layer of wafers. Cover with the other 1/2 of the pudding. Layer vanilla wafers on top. You have to work quickly and whisking the pudding to keep it moving helps.



6. Make Meringue by adding your Sugar, Cornstarch, and salt to a bowl and mix well to combine. Place your egg whites to a large mixing bowl. Begin to beat the eggs till soft peaks form. Once you get to soft peaks add a little sugar at a time and continue beating. Do this till all the sugar mixture is included in the egg whites. Now continue to beat the whites till all the sugar has dissolved.



Top the Nilla Wafers with the Meringue and spread making sure you seal the edges of the pan all the way around. Even your meringue out then dab to create peaks.



Bake in oven at 350 degrees till Meringue browns & sets.



I hope this repost with pictures helps with making my Recipe.

Originally Posted by Rojo

If you eat at a buffet this is 1/2 a buffet pan. Enough for 16+ servings. If you need more double the recipe.

Probably should double for me