Puddings Are Sure to Please
January 19 2002
COCONUT CREAM PUDDING
1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup flaked coconut
1 teaspoon vanilla extract
In a heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. Beat egg yolks. Stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more. Remove from the heat; cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8-in. square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spread over pudding, sealing edges. Bake at 350 degrees for 10-15 minutes. Serve warm. Yield: 9 servings.
ICE CREAM PUDDING
1 package (3.4 to 3.9 ounces) instant pudding mix, any flavor
1 cup cold milk
2 cups softened ice cream, any flavor
Fresh fruit, optional
In a mixing bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired. Yield: 6 servings.
CARAMEL BREAD PUDDING
6 slices day-old bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread.
Combine remaining ingredients; pour over bread. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Yield: 6-8 servings.
Reprinted from Taste of Home
© 2002 Reiman Publications, LLC
1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup flaked coconut
1 teaspoon vanilla extract
In a heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. Beat egg yolks. Stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more. Remove from the heat; cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8-in. square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spread over pudding, sealing edges. Bake at 350 degrees for 10-15 minutes. Serve warm. Yield: 9 servings.
ICE CREAM PUDDING
1 package (3.4 to 3.9 ounces) instant pudding mix, any flavor
1 cup cold milk
2 cups softened ice cream, any flavor
Fresh fruit, optional
In a mixing bowl, beat pudding mix and milk on low for 1 minute. Fold in ice cream until smooth. Spoon into dishes. Chill for at least 1 hour. Garnish with fruit if desired. Yield: 6 servings.
CARAMEL BREAD PUDDING
6 slices day-old bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 eggs, lightly beaten
2 cups warm milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread.
Combine remaining ingredients; pour over bread. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Yield: 6-8 servings.
Reprinted from Taste of Home
© 2002 Reiman Publications, LLC
