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 so easily curdle.

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 (beginning with warm milk really makes this recipe easier)

Stir together:
9 eggs without too much whites
2 more c milk (also at 145*)

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, surely use pasteurized milk and bring to a gentle boil for 3 minutes. 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 gently to 145* and hold for 30 minutes. **Use my steam canner with the 4 qt pot or jars inside on the steamer rack. Totally gentle and hands-off.

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!

~DO NOT DOUBLE RECIPE,  IT WILL NOT THICKEN PROPERLY.
~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)

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