Vanilla Cream Pudding J.Desserts (Puddings and Other Desserts) No.025
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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 |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 10OZ| 5.75 Cup | 1. Reconstitute milk. Add sugar |
|Milk Powder | | | and salt. Heat to just below |
|Warm Water | | 7.50 Qrt | boiling. DO NOT BOIL. |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | |
|anulated | | | |
|Salt | 1OZ| 1.50 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 1LB 4OZ| 1.00 Qrt | 2. Combine cornstarch, sugar, and |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | water; stir until smooth. Add |
|anulated | | | gradually to hot mixture... |
|Cold Water | | 2.50 Qrt | CONTINUED |
| | | | 3. Cook at medium heat, stirring |
| | | | constantly, about 10 minutes |
| | | | or until thickened. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB 8OZ| 1.25 Qrt | 3. Stir about 1 qt hot mixture |
|Fresh | | | into eggs. Slowly pour egg |
| | | | mixture into remaining hot |
| | | | milk mixture; heat to boil |
| | | | stirring constantly. CONTINUED |
| | | | 4. Cook about 2 minutes longer. |
| | | | Remove from heat. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB | 2.00 Cup | 4. Add butter or margarine and |
|Vanilla Extract | | 6.00 Tbsp| vanilla; stir until well |
| | | | blended. |
| | | | 5. Pour 1 gal pudding into each |
| | | | pan. Cover surface of pudding |
| | | | with waxed paper. |
| | | | 6. Refrigerate until ready to |
| | | | serve. |
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NOTE: 1. Pudding will curdle if boiled or subjected to prolonged
intense heat.
VARIATION
1. BANANA CREAM PUDDING: In Steps 1 thru 4, prepare 3/4 of
basic recipe for pudding. In Step 5, slice 10 lb bananas
A.P. (30 bananas). Add to cooled pudding. To prevent
discoloration, slice bananas just before adding to pudding.
CONTINUED.
2. BANANA CREAM PUDDING: CONTINUED: Fold and equal quantity
into each pan of pudding. Follow Step 6.
3. CHOCOLATE CREAM PUDDING: In Step 1, increase sugar to 3 lb
12 oz (2 1/4 qt). In Step 2, combine 1 lb (1 qt) cocoa with
cornstarch, sugar and water. Omit Step 3. Follow Steps 4
thru 6.
4. COCONUT CREAM PUDDING: Follow Steps 1 thru 3. In Step 4,
stir 2 lb (2 1/4 qt) chopped, prepared, sweetened coconut
into pudding. Follow Steps 5 and 6.
5. ORANGE CREAM PUDDING: Follow Steps 1 thru 3. In Step 4, stir
5 tbsp grated orange rind into pudding after removing from
heat. Follow Steps 5 and 6. Garnish each portion with an
orange section. 6 lb oranges A.P. (12 oranges) will yield
100 sections.
6. PEANUT BUTTER CREAM PUDDING: Follow Steps 1 thru 3. In Step
4, omit butter or margarine. Use 3 lb (5 1/4 cups) peanut
butter; stir into warm pudding until well blended. Follow
Steps 5 and 6.
7. PINEAPPLE CREAM PUDDING: In Step 1, use 1 1/4 gal water.
Follow Steps 2 and 3. In Step 4, fold 6 lb 13 oz (1-No. 10
cn) canned, crushed, pineapple into pudding. Omit vanilla.
Follow Steps 5 and 6.