Snowball Pudding © 1959
6 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup sugar (for meringue)
6 tablespoons sugar (for custard)
4 cups milk
6 egg yolks
1 teaspoon vanilla
Red and Green maraschino cherries
1. Stretch a clean towel over top of shallow baking pan, 13x9x12; tie on tightly, pulling towel taut. Set aside for Step 5.
2. Beat egg whites, cream of tartar, and salt until foamy in large bowl; add 1 cup sugar, a tablespoon at a time, beating well after each addition to dissolve sugar completely. Continue to beat until meringue forms stiff peaks.
3. Dissolve 6 tablespoons of sugar in milk in your largest frying pan; heat to scalding over very low heat; remove pan from heat.
4. Shape meringue into balls with large ice cream scoop or a lightly oiled round-bottom teacup; float on hot milk; poach 5 minutes. (If your frying pan is too smallto poach all at one time, reheat milk to scalding, then take from heat before poaching each batch.)
5. Remove balls with slotted pancake turner; set on towel-covered pan; chill.
6. Beat egg yolks well in medium-size heavy saucepan; strain milk mixture and gradually stir into beaten egg yolks.
7. Cook over very low heat, stirring constantly, until mixture begins to thicken and coats a metal spoon; remove from heat; add vanilla.
8. Divide custard among 8 servings dishes; chill; top with meringue balls; decorate with "holly sprigs" of thinly cut maraschino cherries.