Pudding 

So thick that you can frost a cake with it for a luscious fudgy topping. Try mixing it with whipped cream to make a light but rich pudding. Make vanilla or chocolate without a mix!

Vanilla Pudding -
In 4 qt pot, mix with whip:
1 1/2 c sugar
1/4 t salt
1/3 c flour

Over medium heat, Stir in:
3 c milk

Stir together:
4 beaten eggs
3 more c milk

Stir into the pudding as it warms.

Continue to stir frequently over med heat. This takes a while.

At 178* it will be thickened, like heavy cream. (It doesn't look like pudding, though.) Remove from heat and add:
1/4 c unsalted butter
2 T vanilla
and any extra salt to taste.
It will thicken as it cools. It really really tastes richer after it has sat a few days!

Thick Vanilla Pudding to use as a cake filling:
3/4 sugar
1/3 c flour
3 c milk
2 beaten eggs
2 T unsalted butter
1 T vanilla
pinch salt

***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.
Chocolate Pudding -
In 4 qt pot, mix with whip:
2 c sugar
1 c cocoa
1/4 t salt
1/3 c flour

Over medium heat, Stir in:
3 c milk

Stir together:
3 beaten eggs
3 more c milk

Stir into the pudding as it warms.

Continue to stir frequently over med heat. This takes a while.

At 178* it will be thickened, like heavy cream. Remove from heat and add:
1/4 c unsalted butter
1 T vanilla
and any extra salt to taste.

Cool thoroughly to allow it to set. Make one or two full days in advance. The flavor is smoother and richer as it sits.
*DO NOT DOUBLE RECIPE,  IT WILL NOT THICKEN PROPERLY.
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)

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