Is there a better name for a Mother’s Day dessert than “Kiss on Kiss”? Mom made it for dinner parties and occasionally the five of us. The recipe came from her mother-in-law with the note: “also known as Pompadour Pudding“, another great name for dessert. Whatever, enjoy making, serving, and the comfort that comes from eating, our take on this traditional pudding.
Mom and Dad with the brood, circa 1966
Kiss on Kiss – Serves 4-6
1/2 cup sugar
2 tbsp GF flour mix
1/8 tsp salt
1 beaten egg
3 beaten egg, separated – whites set aside for the chocolate “fluff”
2 cups milk, scalded (substitute Almond Milk if you prefer)
1 tsp vanilla extract (or 1/2 teaspoon almond extract)
1. In the top of a double boiler combine sugar, flour, salt, egg yolks, and whole egg – whisk to blend until lighter in color and slightly thickened
2. Add 2 tablespoons of the hot milk and blend. Stir into remaining milk.
3. Cook in double boiler stirring constantly until the custard thickens, about 3-5 minutes (remember you started with hot milk.) Cool slightly before adding the vanilla.
4. Pour into glasses; chill. Top with a dollop of Chocolate Fluff” before serving.
Chocolate Fluff Ingredients:
3 eggs whites
1/2 cup confectioners’ sugar
2 oz. unsweetened chocolate, melted, and slightly cooled
1 tablespoons good quality unsweetened cocoa
1/2 teaspoon vanilla extract (or 1/4 teaspoon almond extract)
1/8 teaspoon salt
1. Beat egg whites until they form soft peaks.
2. Add 1/2 cup confectioners sugar. Beat until stiff.
3. Slowly add the chocolate, cocoa, vanilla extract, and salt. Whip again for a minute or two to insure all is evenly incorporated, scraping down as needed. Chill until serving, when a generous dollop is placed on top of each portion of custard.