CHOCOLATE PUDDING. No. 3.

The chocolate pudding base can be baked up to 2 days ahead and stored covered in the refrigerator. Prepare the meringue topping fresh just before serving for the best texture and volume. The unbaked pudding mixture should not be held, as the eggs and milk create food safety concerns.

Store the baked pudding covered tightly with plastic wrap in the refrigerator for up to 3 days. The meringue topping is best served fresh and will weep and deflate if stored, so add it just before serving. Do not freeze, as the custard texture will break down and become grainy upon thawing.