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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 60 |
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This tasty pudding from Renee Schwebach of Dumont, Minnesota features from-scratch flavor with the ease of a mix. The trick is to stir the dry mixture well before using - if the cornstarch settles to the bottom, the pudding won't thicken properly. Ingredients:
20 cups nonfat dry milk powder |
3-1/2 cups sugar |
1-3/4 cups cornstarch |
2-1/4 teaspoons salt |
additional ingredients for vanilla pudding: |
2 cups water |
1 egg yolk, lightly beaten |
2 teaspoons vanilla extract |
additional ingredients for chocolate pudding: |
1/4 cup baking cocoa |
2 cups water |
1 egg yolk, lightly beaten |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, whisk together the dry milk powder, sugar, cornstarch and salt. Store in an airtight container or resealable plastic bag for up to 1 year. Yield: about 10 batches (21 cups total).
2. To prepare vanilla pudding: In a saucepan, combine 2 cups pudding mix and water. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring to a gently boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Pour into dessert dishes. Refrigerate.
3. To prepare chocolate pudding: Add the cocoa to 2 cups pudding mix. Prepare according to directions for vanilla pudding. Yield: 6 servings per batch.
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