Red Velvet Pudding with Meringue Bones
Halloween may still be three weeks away, but things are starting to get seriously creepy around here. While developing this recipe, I glanced down at my sink to discover a culinary crime scene complete with red food coloring stains and meringue shards. Straight up blood and bones.
And while setting up the shot below, I accidentally knocked over one of the glasses. I quickly snapped another photo, not realizing the thick trickle of pudding down the side of the glass. But as eerie as this blood and bones matchup may be, it’s equally as addicting as a spooky sweet finale this Halloween.
Homemade pudding is a simple solution to the store-bought variety, especially when you kick it up with sour cream and cocoa powder for red velvet’s characteristic taste. Just imagine the classic cake, but in creamy, cool form. You’ll want to skip the spoons in favor of meringue bones, which make scooping and snacking a crunchy, spirited affair.
And a huge congratulations to the winner of the KitchenAid stand mixer giveaway! The winner, as chosen by Random.org out of the more than 885 comments, is Danielle (comment #185), who is ready to put her new stand mixer to the test with Pumpkin Whoopie Pies!
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Red Velvet Pudding with Meringue Bones
Yield: 8 - 10 servings
Prep Time: 3 hours (includes chilling)
Cook Time: 2 hours
Ingredients:
For the pudding:
3/4 cup sugar
1/4 cup cornstarch
1/4 cup cocoa powder
Pinch of salt
3 cups whole milk
1 cup heavy whipping cream
1/4 cup sour cream
2 teaspoons vanilla
2 Tablespoons red food coloringFor the meringue bones:
4 large egg whites
1/4 teaspoon salt
1 cup sugarSpecial Equipment: 1/2-inch-wide pastry tip (such as Wilton #1A)
Directions:
Make the pudding:
In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.Gradually whisk in the milk, then whisk in the heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold. (See Kelly's Notes.)
Make the meringue:
Preheat the oven to 200ºF. Line baking sheets with parchment paper.In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the salt until they just hold soft peaks. With the mixer still running, gradually add the sugar and continue to beat at high speed until the meringue holds stiff, glossy peaks.
Secure the parchment paper to the baking sheets with dabs of meringue.
Spoon a portion of the meringue into a pastry bag fitted with a 1/2-inch-wide tip and pipe bones about 1 inch apart. Add more meringue to the pastry bag and pipe more bones in the same manner on the other baking sheet.
Bake the bones in the oven, switching the position of the sheets halfway through baking, until crisp but still white, about 2 hours.
Turn off the oven and cool the meringue bones in the oven for 1 hour, then transfer them to wire racks to cool completely.
For serving:
Portion the pudding into cups and serve with the meringue bones to use as spoons.Kelly's Notes:
The pudding will firm up as it chills.
You can make the pudding up to 1 day in advance and keep it refrigerated, covered, until ready to serve.
The cornstarch must come to a boil in order for it to properly thicken the pudding.
RavieNomNoms — October 10, 2012 @ 8:29 am
What a cute idea for Halloween!
kristy @ the wicked noodle — October 10, 2012 @ 9:08 am
These are fabulous, Kel!!
Genet — October 10, 2012 @ 9:24 am
Fun! Could go for some right now the second pot of coffee I just brewed!
Julia @ Live Pretty — October 10, 2012 @ 10:16 am
What a great idea, an something that I could actually do pastry-wise
Meagan @ A Zesty Bite — October 10, 2012 @ 11:17 am
These are the perfect Halloween spooky treat!
Pumpkin Scones | The Pancake Princess and the Protein Prince — October 10, 2012 @ 4:39 pm
[...] These supah creepy meringue bones + surprise pudding [...]
Robin @ Simply Southern Baking — October 10, 2012 @ 6:22 pm
What a great spooky treat!
Chung-Ah | Damn Delicious — October 10, 2012 @ 7:37 pm
Okay, this is just too cute! I definitely have to make these for Halloween!
Russell at Chasing Delicious — October 10, 2012 @ 7:55 pm
This has got to be the cutest thing I’ve seen. I love this – will definitely be making it for halloween!
Kim Bee — October 11, 2012 @ 9:45 am
What an adorable idea. I love this. You are a total genius.
Jenny @ BAKE — October 11, 2012 @ 10:41 am
these look just perfect!
Swathi — October 11, 2012 @ 5:27 pm
That is really cute idea, Love this spooky treat.
Kristen @ The Endless Meal — October 11, 2012 @ 6:05 pm
I absolutely love this idea! Cute and creepy at the same time
Noma — October 13, 2012 @ 12:57 am
Too cute! I love them! You are a creative genius for sure!
Sommer@ASpicyPerspective — October 15, 2012 @ 10:55 am
Oh this is right up my alley! I LOVE spooky Halloween treats–PINNED!
Rice Krispie Candy Corns…and my inability to resist Pinterest | Attempts in Domesticity — October 19, 2012 @ 8:59 pm
[...] on a Monday morning. In fact, I might just have to make them again…unless the drive to make these meringue bones wins out! You never [...]
Rosanna — October 22, 2012 @ 7:16 pm
I love it!! Totally morbid and delicious. I can’t wait to try these.
Angie @ Big Bear's Wife — October 28, 2012 @ 4:28 pm
these Meringue Bones look perfect for Halloween! I’ve never made pudding from scratch so I’ll totally have to try that out!
Joanne @ Inspired Taste — October 29, 2012 @ 12:09 pm
These are absolutely fabulous! So perfect for Halloween!
25 Halloween Recipes — October 29, 2012 @ 8:23 pm
[...] Screwdriver Cocktail Click Here to See Red Velvet Pudding & Meringue Bones from Just a Taste Click Here to See Red Velvet Pudding & Meringue Bones from Just a Taste Click Here to See A Zesty Bite’s Oreo Spider Cookies Click Here to See A Zesty Bite’s Oreo [...]
Just a Taste » Red Velvet Cheesecake Brownies — February 6, 2013 @ 6:11 am
[...] February in my mind until I roll out the red velvet desserts. From raspberry red velvet cupcakes to homemade red velvet pudding, nothing says “Valentine’s Day” like a confection that’s the color of [...]
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