Velvet Pudding

• 1/2 c. sugar
• 1/2 tsp. salt
• 3/4 c. cake flour
• 4 c. milk
• 4 eggs, separated
• 4 Tbsp. butter
• 1 tsp. vanilla
• 2 Tbsp. smooth apricot jam
• 2/5 c. sugar

1. Preheat the oven to between 300u0b0 and 350u0b0.
2. Combine 1/2 cup sugar, salt and cake flour.
3. Heat the milk to almost boiling point and slowly pour the hot milk over the dry mixture.
4. Stir continuously.
5. Cook the mixture slowly, stirring constantly, until it thickens.
6. Beat the egg yolks and add the hot mixture.
7. Mix well.
8. Add the butter and vanilla.
9. Pour the mixture into a greased baking dish and bake for 40 minutes until light brown on top. Remove from the oven, keeping the temperature at 300u0b0.
10. Spread a thin layer of jam on top.
11. Beat the egg whites with 2/5 cup sugar until stiff.
12. Spread the meringue over the pudding.
13. Return the pudding to the oven and bake until the meringue is pale brown.

sugar, salt, cake flour, milk, eggs, butter, vanilla, smooth apricot, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463284 (may not work)