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Queen Maud's Norwegian Pudding

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  Milk 1 Cup (16 tbs)
  Egg yolks 5
  Sugar 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Whipping cream 2 Cup (32 tbs)
  Semi-sweet chocolate 3 Ounce, grated

In a 1- to 2-quart pan, warm milk over medium-high heat until steaming.
In a bowl, beat together egg yolks and sugar; whisk in 1/2 cup hot milk.
Return egg-milk mixture to pan.
Stir on medium-low heat until mixture is thick enough to smoothly coat the back of a metal spoon, 10 to 12 minutes.
Remove from heat; stir vanilla into custard.
Cover lightly and chill until cold, about 1 1/2 hours.
Whip the cream until it will hold stiff peaks.
Gently fold custard into cream.
Pour half the custard mixture into 8 dessert bowls or wine glasses (at least 3/4-cup size).
Sprinkle desserts evenly with 3/4 of the chocolate.
Top evenly with remaining custard, then sprinkle with remaining chocolate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2777 Calories from Fat 1894

% Daily Value*

Total Fat 212 g326%

Saturated Fat 132.5 g662.6%

Trans Fat 0 g

Cholesterol 1610.9 mg537%

Sodium 268.8 mg11.2%

Total Carbohydrates 162 g54%

Dietary Fiber 5 g20.1%

Sugars 152.4 g

Protein 23 g45.5%

Vitamin A 26.2% Vitamin C

Calcium 64.6% Iron 26.6%

*Based on a 2000 Calorie diet

Queen Maud's Norwegian Pudding Recipe