|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Chocolate square||1 Ounce|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
Combine sugar, flour, 1/8 teaspoon salt, 2 egg yolks and 1 whole egg.
Add small amount of milk; blend.
Stir into remaining milk.
Cook in double boiler, stirring constantly.
Cool; add 1/2 teaspoon vanilla.
Chill; pour into sherbet glasses.
Melt chocolate over hot water.
Beat confectioners' sugar into stiffly beaten egg whites.
Add chocolate slowly; fold in remaining vanilla and salt.
Chill and press through pastry tube in flower design on top of each pudding.