3 quarts milk
1 pound granulated sugar
20 ounces granulated sugar
6 ounces cornstarch
1 1/2 teaspoons salt
2 1/4 quarts cold milk
12 ounces egg yolks (about 20 total), beaten
4 ounces margarine
2 tablespoons vanilla
Servings: 50
1. Heat milk and sugar in steam-jacketed kettle.
2. Combine dry ingredients with cold milk in mixer bowl. Whip until smooth. Add to hot milk mixture slowly, stirring constantly with a wire whip. Cook mixture until it is thickened and there is no starch taste, approximately 10 minutes.
3. Add, while stirring, a small amount of hot mixture to the beaten eggs. Add to remainder of hot mixture in kettle, stirring constantly. Stir slowly and cook about 2 minutes. Remove from heat.
4. Stir in margarine and vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with waxed paper while cooling to prevent formation of film.
5. Serve cold with No. 10 dipper (rounded)
Yield: 6 quarts
VARIATIONS:
Banana Cream Pudding. Add 12 bananas, sliced, to cooled pudding.
Chocolate Cream Pudding. Add 6 oz sugar and 8 oz cocoa.
Coconut Cream Pudding. Add 8 oz shredded coconut just before serving.
Pineapple Cream Pudding. Add 1 qt crushed pineapple, well drained.
1 pound granulated sugar
20 ounces granulated sugar
6 ounces cornstarch
1 1/2 teaspoons salt
2 1/4 quarts cold milk
12 ounces egg yolks (about 20 total), beaten
4 ounces margarine
2 tablespoons vanilla
Servings: 50
1. Heat milk and sugar in steam-jacketed kettle.
2. Combine dry ingredients with cold milk in mixer bowl. Whip until smooth. Add to hot milk mixture slowly, stirring constantly with a wire whip. Cook mixture until it is thickened and there is no starch taste, approximately 10 minutes.
3. Add, while stirring, a small amount of hot mixture to the beaten eggs. Add to remainder of hot mixture in kettle, stirring constantly. Stir slowly and cook about 2 minutes. Remove from heat.
4. Stir in margarine and vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with waxed paper while cooling to prevent formation of film.
5. Serve cold with No. 10 dipper (rounded)
Yield: 6 quarts
VARIATIONS:
Banana Cream Pudding. Add 12 bananas, sliced, to cooled pudding.
Chocolate Cream Pudding. Add 6 oz sugar and 8 oz cocoa.
Coconut Cream Pudding. Add 8 oz shredded coconut just before serving.
Pineapple Cream Pudding. Add 1 qt crushed pineapple, well drained.
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