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


Steps:Directions: Critical Control Point /Quality Assurance
1In a saucepan combine sugar, cornstarch, and salt.
2Stir into milk, mixing well; let stand 5 minutes.
3Stir in the milk. Cook and stir over medium heat till mixture is thickened and bubbly.
4Cook and stir 2 minutes more then remove from heat.  
5Gradually stir about 1 cup of the hot mixture into egg yolks or egg.  
6Return to mixture in saucepan. Cook and stir 2 minutes more.  Cook until internal temperature reaches 165°F for 15 seconds.
7Remove pan from heat; stir in the margarine and the vanilla. Cool.  Chilled internal temperature maintained at 41°F.
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Jacqueline Larson M.S., R.D.N. and Associates