Princess Charlotte pudding

I've long admired you for your sultry charm,
soft curves and elegant flair,
for your smooth almond flavor,
your color of eggshell -

your laughter, lighter than a bite of air
My affair with you is eternal,
of cerebral and delicate making,
If a voice, you would be an oriole,
lending its song gastromomically,
to the refreshment of my soul

I would like to swim inside you,
immerse myself most blissfully,
tasting you with gusto,
my tongue and lips enveloping you,
savoring the texture
of your delicate body
Artful, lyrical, esteemed pudding -
from a recipe card stained by olive oil,
a most precarious undertaking

My mother made Princeess Charlotte pudding
for special occasions and luncheon teas
Now it bears a new royal connotation,
with its cornstarch, gelatin, whipped cream,
whole egg custard consistency
Milk and vanilla extract heated,
a newborn's lovely fragrance folded in,
You are on Henry Theile's restaurant menu,
in Portland, served as the favorite dessert
for  the Duchous or Duke of Cambridge -
you are fit for any King or Queen