 |
|
|
Pudding Pudding made from unpasteurized milk. Tricky but much more healthy, even though it is a dessert! *Lightly pasteurize the raw milk (5 c) (40 oz) first so that it won't curdle or separate.
Vanilla Pudding - In 4 qt pot, mix with whip: 2 c sugar 1/4 t salt 1/2 c flour Over medium heat, Stir in: 3 c (lightly pasteurized) milk Stir together: 9 eggs without too much whites 2 more c milk Stir into the pudding as it warms. Continue to stir frequently over med heat. *Use an instant read or candy thermometer. At 178* it will be thickened, like heavy cream. (It doesn't look like pudding, though.) Continue to stir and hold it right at 180* - 184* for 5 minutes or longer, stirring constantly. Remove from heat and add: 1/4 c very soft unsalted butter 2 T vanilla and any extra salt to taste. Pour into bowl to cool undisturbed. It will thicken as it cools. It really really tastes richer after it has sat a few days! ***I have added too much butter and it makes kind-of a curdled texture that is not smooth. Once I used half-half and still put the butter in and got this off-texture. Here's Polly's recipe: Vanilla Pudding and Pie Filling Recipe 1 cup Sugar 1/3 cup Flour 1/4 teaspoon Salt 2 cups Milk 3 Egg yolks, beaten 1 tbsp butter 1 tsp vanilla Directions In a heavy sauce pan mix sugar, flour, and salt. Whisk till combined. Whisk in milk. Cook over medium heat, stirring till mixture boils and begins to thicken. Cook 3 more minutes. Temper eggs with 1/2 cup mixture and slowly add eggs to the pudding. Stir for a 1-2 minutes. Add butter and vanilla. Serve warm or cold. FYI … I usually double this for my large 10" pie plates. ~Using unpasteurized milk is a challenge! But I still don't want to give up. But for a large crowd, use pasteurized milk, but still scald it by bringing it to 180*. Curdling is the problem for unpasteurized milk. It will curdle right at the end! After all your work.
*Lightly pasteurize the raw milk (6 c) (48 oz) first so that it won't so easily curdle. Heat to 180*. **Use my steam canner with the 4 qt pot or jars inside on the steamer rack. Totally gentle and hands-off. ~Starting with the freshly lightly pasteurized milk already warm really makes the pudding faster. Chocolate Pudding - In 4 qt pot, mix with whip: 2 c sugar 1 c (3.5 oz) cocoa 1/4 t salt 1/3 c flour Over medium heat, Stir in: 3 c milk (beginning with warm milk really makes this recipe easier) Stir together: 9 eggs without too much whites 3 more c milk (2 c if you want it thicker) Stir into the pudding as it warms. Continue to stir frequently over med heat. *Use an instant read or candy thermometer. At 178* it will be thickened, like heavy cream. (It doesn't look like pudding, though.) Continue to stir and hold it right at 180* - 184* for 5 minutes or longer, stirring constantly. Remove from heat and add: 1/4 c unsalted butter 1 T vanilla and any extra salt to taste. Pour into bowl to cool undisturbed. It will thicken as it cools. It really really tastes richer after it has sat a few days! ~Because I use flour, you can dip pudding out without it getting watery. *Serving size for a crowd ~1/4 c each person 4 people/cup 32 servings/batch Each batch makes 2 quarts (8 c) ~Double recipe - Make in 8 qt pot - 16 cups (4 qts) pudding 4 c sugar 2 c (7 oz) cocoa 1/2 t salt 2/3 c flour Over medium heat, Stir in: 6 c milk (beginning with warm milk really makes this recipe easier) Stir together: 18 eggs without too much whites 6 more c milk (4 c if you want it thicker) Stir into the pudding as it warms. Continue to stir frequently over med heat. *Use an instant read or candy thermometer. At 178* it will be thickened, like heavy cream. (It doesn't look like pudding, though.) Continue to stir and hold it right at 180* - 184* for 5 minutes or longer, stirring constantly. Remove from heat and add: 1/2 c (1 stick) unsalted butter 2 T vanilla and any extra salt to taste.
|
|
|
Cookbook Home | About | Search |
|