"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Basic Pudding with Variations Recipe

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This recipe for Basic Pudding with Variations, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Vorthmann - Treynor HS
Added: Monday, January 12, 2009


1/4 c. cornstarch
1/3 c. sugar
1/8 tsp. salt
2 eggs, beaten well
2 c. milk
1 c. flavored baking chips

1. Combine cornstarch, sugar, and salt in saucepan. Mix thoroughly.
2. Using a wire whisk beat eggs well. Beat in the milk.
3. Whisk milk and egg mixture into dry ingredients.
4. Cook over medium heat (about ten minutes) until it comes to a boil.
Stir constantly with heat tolerant silicone scrapper.
Keep sides and bottom of saucepan scraped.
5. Just as mixture starts to thicken stir quickly with wire whisk to keep pudding
6. Stir in chips. Stir until chips are melted and pudding is smooth.
7. Pour into serving dishes. Cover with waxed paper or plastic wrap to prevent top
skin from forming. Serve warm or chilled. Refrigerate any leftovers.
8. Top with nuts and whipped cream, if desired.
Serves 4.
Chip Variations: Vanilla, Butterscotch, Milk chocolate, Semi sweet chocolate, Special dark chocolate, Reese’s peanut butter, Cinnamon, Cherry flavored, Chocolate mint

Personal Notes:
Personal Notes:
Basic milk cooking. Each lab prepares and serves a different flavor to be sampled by all students.
Quality Standard--rank 1, 2, or 3 points each
1. Appearance—color matches flavor
2. Appearance—uniform color
3. Texture—smooth and creamy
4. Temperature—hot or cold
5. Flavor—matches type
6. Flavor—pleasantly sweet
Total Score:




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