Pudding recipes

1. Pudding recipes • Using egg as a thickener • What is tempering? • What are some tips when cooking with milk? • If you are cooking in a teflon pan what kind of utensil should you use? • If your recipe says to use a wire whisk what kind of sauce pan should you use? • I halved these for our lab. If you make them at home you will want to double them. DO NOT Double them here.

2. Butterscotch Pudding Ingredients: 1/2 C brown sugar 1 1/2T cornstarch 1 egg Dash of salt 1C milk 1/3C butterscotch chips

3. Butterscotch Pudding Directions • Combine brown sugar and cornstarch in a metal sauce pan and slowly whisk in milk. Cook over medium heat until thickened slightly • In a separate small mixing bowl whisk egg. Add about a few tablespoons of the hot milk mixture to the eggs and whisk together to temper the eggs. • Add egg mixture to the milk mixture in the saucepan. Add salt and continue cooking over medium heat until thickened. • Remove from heat and stir in butterscotch chips and stir until chips are melted. • If there are lumps you may strain pudding through a fine mesh strainer. • Serve warm or cold.

4. Vanilla pudding ingredients 6 T sugar 2 Tcornstarch Dash ofsalt ½ C cream 1 ¼ Cmilk 2 eggyolks 1/2 t butter 1 /2 t vanilla

5. Vanilla pudding directions • In a metal saucepan whisk sugar, salt, and cornstarch. • Whisk in cream, milk, and egg yolks. Cook over medium heat until thickened slightly • Remove from heat. Stir in vanilla and butter. Whisk until butter is melted. • If there are lumps you may strain pudding through a fine mesh strainer. • Serve warm or cold.

6. Lemon pudding ingredient 6 T sugar 2 Tcornstarch 1 1/4C milk 2egg yolks, beaten Dash ofsalt 2-3 T lemon juice to taste 1T butter

7. Lemon pudding directions • Combine sugar and cornstarch in a metal sauce pan and slowly whisk in milk. Cook over medium heat until thickened slightly. • In a separate small mixing bowl whisk eggs. Add a few tablespoons of the hot milk mixture to the eggs and whisk together to temper the eggs. • Add egg mixture to the milk mixture in the saucepan. Add salt and continue cooking over medium heat until thickened. • Remove from heat and stir in lemon juice and butter. Stir until butter is melted. • If there are lumps you may strain pudding through a fine mesh strainer. • Serve warm or cold.