Butterscotch Cream Pudding J.Desserts (Puddings and Other Desserts) No.017
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 1. Melt butter or margarine over |
|Sugar, Brown, #10 | 5LB 8OZ| 3.75 Qrt | low heat; stir in brown sugar |
|Salt | 1OZ| 1.67 Tbsp| and salt. |
| | | | 2. Cook until completely blended |
| | | | with no separation-about 30 |
| | | | minutes. Cool to lukewarm. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 10OZ| 5.75 Cup | 3. Reconstitute milk; add slowly |
|Milk Powder | | | to butter or margarine and |
|Warm Water | | 7.50 Qrt | sugar mixture. Heat to just |
| | | | below boiling. DO NOT BOIL. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 2.00 Qrt | 4. Combine cornstarch and water. |
|Cornstarch | 1LB 4OZ| 1.00 Qrt | Stir until smooth. Add to hot |
| | | | mixture; cook over medium |
| | | | heat, stirring constantly |
| | | | until thick. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 3LB | 1.50 Qrt | 5. Stir about 1 qt of hot mix- |
|Fresh | | | ture into eggs. Slowly pour |
| | | | egg mixture into remaining hot |
| | | | milk mixture, stirring |
| | | | constantly. |
| | | | 6. Continue heating; stirring |
| | | | frequently, until mixture |
| | | | boils. |
|--------------------|----------|----------|-----------------------------------|
|Vanilla Extract | | 0.50 Cup | 7. Remove from heat. Add vanilla. |
| | | | Mix thoroughly. |
| | | | 8. Pour 1 gal pudding into each |
| | | | pan. Cover surface of pudding |
| | | | with waxed paper; refrigerate |
| | | | until ready to serve. |
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NOTE: 1. In Step 5, 15 oz (3 3/4 cups) dehydrated egg mix combined
with 4 1/2 cups warm water may be used for whole eggs.
See Recipe Card A-8.