I have tried putting the meringue on hot pudding and then baking it and I have tried cooling the pudding before baking the neringue. I just use a Betty Crocker standard recipe.
1/3 cup sugar, 2 Tlb. cornstarch, 1/8 tsp salt, 2 cups milk, 2 beaten egg yolks, 2 Tlb. butter(I use stick margarine), 2 tsp. vanilla. For the meringue, I use the standard recipe. 2 egg whitges, 1/4 tsp. cream tarter, 1/4 cup sugar, 1/4 tsp vanilla. PLEASE HELP
Just one ingredient will save yours from clumping (and tastes darn heavenly, too).
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