POMPADOUR PUDDING

CUSTARD: (Bottom)
Pinch of salt
1 1/2 c. milk
1 egg yolk (beaten)
4 t. sugar
1 tsp. vanilla
1 t. flour

MERINGUE: (Top)
1/2 square chocolate
1 t. milk
2 t. sugar
1 egg white (beaten stiff)

Custard - In double boiler, cook all ingredients (except vanilla) until thick and smooth. Add vanilla. Pour into custard cups, filling about 2/3 full. Top with chocolate meringue.

Meringue -In double boiler cook chocolate, sugar and milk until blended. Cool slightly and add stiffly beaten egg white. Spread on top of custard. Set cups in pan of water and bake in 325 degree oven for 30 minutes. Serve cold.

4 to 6 servings.