Chocolate pudding souffle: A retro recipe from the ’60s
Make a fabulous dessert! It’s pudding-easy… souffle grand. Make it with My-T-Fine chocolate, butterscotch or vanilla pudding.
Prepare [cook & serve, not instant] pudding mix following directions on the package for pudding, using 1-1/2 cups milk.
Separate 3 eggs, beat egg yolks until thick and light. Beat egg whites until they peak, but are still moist.
Stir hot pudding into beaten egg yolks, then gently fold into beaten egg whites.
Turn mixture into 1-1/2 quart casserole; place in pan of hot water. Bake 45 minutes in moderate oven (350 degrees F) until puffed.
Makes 6 servings. For a sweeter souffle, sprinkle top with confectioners sugar.