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Vanilla Cream Pudding
Source: U.S. Department of Defence

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DESSERTS (PUDDINGS AND OTHER DESSERTS) No.J 018 00
VANILLA CREAM PUDDING
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
154 cal
25 g
3g
5g
58 mg
193 mg
58 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
13-3/4 oz
1 qts 1-3/4 cup
WATER,WARM
15-2/3 lbs
1 gal 3-1/2 qts
SUGAR,GRANULATED
2 lbs
1 qts 1/2 cup
SALT
1 oz
1 tbsp
CORNSTARCH
1-1/8 lbs
1 qts
2 lbs
1 qts 1/2 cup
SUGAR,GRANULATED
WATER
5-1/4 lbs
2 qts 2 cup
EGGS,WHOLE,FROZEN
2-3/8 lbs
1 qts 1/2 cup
BUTTER
1 lbs
2 cup
EXTRACT,VANILLA
2-3/4 oz
1/4 cup 2-1/3 tbsp
Method
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 Stir 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot milk mixture; heat to boiling, stirring constantly.
Cook about 2 minutes longer. Remove from heat.
4 Add butter or margarine and vanilla; stir until well blended.
5 Pour 1 gallon of pudding into each pan. Cover surface of pudding with waxed paper.
6 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding will curdle if boiled or subjected to prolonged intense heat.



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Vanilla Cream Pudding

Yield: 100 Portion: 1/2 Cup
Calories: 154 cal
Carbohydrates: 25 g
Protein: 3g
Fat: 5g
Cholesterol: 58 mg
Sodium: 193 mg
Calcium: 58 mg

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 13-3/4 oz 1 qts 1-3/4 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
SALT 1 oz 1 tbsp
CORNSTARCH 1-1/8 lbs 1 qts
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
WATER 5-1/4 lbs 2 qts 2 cup
EGGS,WHOLE,FROZEN 2-3/8 lbs 1 qts 1/2 cup
BUTTER 1 lbs 2 cup
EXTRACT,VANILLA 2-3/4 oz 1/4 cup 2-1/3 tbsp

Method:
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 Stir 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot milk mixture; heat to boiling, stirring constantly.
Cook about 2 minutes longer. Remove from heat.
4 Add butter or margarine and vanilla; stir until well blended.
5 Pour 1 gallon of pudding into each pan. Cover surface of pudding with waxed paper.
6 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding will curdle if boiled or subjected to prolonged intense heat.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/puddings_and_other_desserts/vanilla_cream_pudding.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence