Vanilla Pudding
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1½ cups sugar | |
| ¼ cup cornstarch | |
| ½ teaspoon salt | |
| 4 cups nonfat milk | |
| 4 slightly beaten egg yolks | Or 2 whole eggs, well beaten |
| ¼ cup margarine | |
| 2 teaspoons vanilla |
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan combine sugar, cornstarch, and salt. | |
| 2 | Stir into milk, mixing well; let stand 5 minutes. | |
| 3 | Stir in the milk. Cook and stir over medium heat till mixture is thickened and bubbly. | |
| 4 | Cook and stir 2 minutes more then remove from heat. | |
| 5 | Gradually stir about 1 cup of the hot mixture into egg yolks or egg. | |
| 6 | Return to mixture in saucepan. Cook and stir 2 minutes more. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 7 | Remove pan from heat; stir in the margarine and the vanilla. Cool. | Chilled internal temperature maintained at 41°F. |
Posted in Desert Recipes
