CHOCOLATE PUDDING. No. 2.

The chocolate custard base can be baked up to 1 day ahead, cooled completely, and refrigerated covered with plastic wrap. Bring to room temperature for 20 minutes, then top with freshly made meringue and brown just before serving for the best texture contrast.

Store the finished pudding covered loosely with plastic wrap in the refrigerator for up to 2 days. Note that the meringue will weep and soften over time. For best results, consume within 24 hours of adding the meringue topping.