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American Southern
Delmonico Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 34. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
This is a classic stirred custard (crème anglaise) thickened with cornstarch for stability. The cornstarch gelatinizes at boiling temperature, creating a sturdy base that won't curdle when baked, while the egg yolks add richness and emulsifying power. The meringue topping (similar to baked Alaska) provides textural contrast—the proteins in egg whites denature and coagulate in the oven, forming a stable foam that browns through the Maillard reaction, creating a golden crust while remaining marshmallow-like inside.
Before You Begin
- •Separate eggs carefully when cold, but let whites come to room temperature for 30 minutes before whipping for maximum volume
- •Have your serving dish ready—this pudding is poured hot and must set before adding the meringue
- •Temper the egg yolks by adding the hot milk mixture gradually while whisking constantly to prevent scrambling
- •For 'flavoring,' use 1-2 teaspoons vanilla extract, or period-appropriate options like rosewater, lemon zest, or nutmeg
- •The pudding base must be thick enough to support the meringue—it should coat the back of a spoon and hold a clear line when you draw your finger through it
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