|
Title: Chocolate Cream Pudding Categories: Yield: 100 Servings 7 qt WATER; WARM 2 1/2 qt WATER 1 lb BUTTER PRINT SURE 24 EGGS SHELL 1 5/8 lb MILK; DRY NON-FAT L HEAT 1 1/4 lb STARCH EDIBLE CORN 2 lb SUGAR; GRANULATED 10 LB 3 3/4 lb SUGAR; GRANULATED 10 LB 6 tb IMITATION VANILLA 1 oz SALT TABLE 5LB 1 lb COCOA NATURAL 1 LB PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. RECONSTITUTE MILK. ADD SUGAR AND SALT. HEAT TO JUST BELOW BOILING. DO NOT BOIL. 2. COMBINE CORNSTARCH, SUGAR, AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES OR UNTIL THICKENED. 3. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. 4. POUR 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER. 5. REFRIGERATE UNTIL READY TO SERVE. : NOTE: PUDDING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: J02501 SERVING SIZE: 1/2 CUP (4 From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |