Recipes Galore

Puddings


Apple Pudding


*   Caramel Blanc Mange   *


Ingredients:
  • 1/3 Cup Granulated Sugar
  • 1/2 Cup Hot Water
  • 1/4 Cup Corn Starch
  • 1/2 Cup Granulated Sugar
  • 1/8 Teaspoon Salt
  • 3/4 Cup Cold Water
  • 1 2/3 Cups Evaporated Milk, Scalded
  • 1 Teaspoon Vanilla
  • Cream


Method:
  • Turn the 1/3 cup sugar into a skillet and heat,
    stirring constantly until sugar melts to an amber colored liquid.

  • Carefully add the hot water and continue to stir over low heat
    until the caramel is entirely dissolved.

  • Then remove from heat.

  • Mix cornstarch with the 1/2 cup sugar and salt in top of double boiler;
    add cold water and blend until smooth,
    then stir in the caramel syrup.

  • Cook over direct heat, stirring constantly,
    until mixture boils and thickens.

  • Slowly stir in scalded milk;
    then place over boiling water,
    cover and cook 20 minutes, stirring occasionally.

  • Remove from heat and stir in vanilla.

  • Chill well and serve plain or with Chocolate Sauce or Cream.

  • Yield: 5 Servings.



*   Chocolate Blanc Mange   *


Ingredients:
  • 2 Squares ( 2 Oz. ) Baking Chocolate
  • 2 Tablespoons Butter
  • 1/3 Cup Cornstarch
  • 3/4 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Evaporated Milk, Scalded
  • 1 1/2 Cups Hot Water
  • 1 Teaspoon Vanilla
  • Plain Cream


Method:
  • Melt chocolate and butter over hot water in top of double boiler.

  • Mix cornstarch, sugar and salt together;
    stir in about 1/4 cup of the milk,
    then add to melted chocolate and blend thoroughly.

  • Stir in rest of milk and water and cook over direct heat,
    stirring constantly until mixture boils and thickens.

  • Replace over boiling water,
    cover and cook 15 minutes longer with occasional stirring.

  • Remove from heat, stir in vanilla and cool before serving.

  • Serve plain or with Cream.

  • Yield: 5 Servings.



*   Cinnamon Blanc Mange   *


Ingredients:
  • 2 1/2 Cups Milk
  • 1/4 Cup Cornstarch
  • 1/3 Cup Brown Sugar, Packed
  • 3/8 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/16 Teaspoon Almond Extract
  • 1 Teaspoon Butter


Method:
  • Scald 2 cups of the milk in top of double boiler.

  • Combine cornstarch, sugar, salt and cinnamon and mix until
    smooth with remaining cold milk.

  • Stir carefully into the scalded milk and cook over boiling
    water about 15 minutes or until thick,
    stirring occasionally.

  • Add flavoring and butter, mixing well.

  • Serve warm or cold, with cream or top milk if desired.

  • A spoonful of tart jelly makes a colorful, tasty garnish.

  • Yield: 5 Servings.



*   Chocolate Marshmellow Pudding   *


Ingredients:
  • 2 1/2 Squares ( 2 1/2 Oz. ) Baking Chocolate
  • 1/2 Cup Sugar
  • 6 Tablespoons Flour
  • 1/4 Teaspoon Salt
  • 1 2/3 Cups Evaporated Milk
  • 3/4 Cup Water
  • 12 Marshmellows, Quartered
  • 1 Egg, Well Beaten
  • 1 Teaspoon Vanilla


Method:
  • Melt chocolate over hot water in top of double boiler.

  • Thoroughly mix the sugar, flour and salt;
    add to chocolate and stir until well blended.

  • Add about 1/4 cup milk, stir to a smooth paste and stir in
    the rest of the milk and the water.

  • Cook until thickened, stirring constantly.

  • When thick, add the marshmellows,
    cover and continue cooking 15 minutes with occasional stirring.

  • Stir a little of the hot mixture into the beaten egg and return
    to double boiler for 2 minutes, stirring all the time.

  • Then remove from heat and add vanilla.

  • Serve warm or cold, with Milk or Cream.

  • Yield: 5 Servings.



*     Lemon Chiffon Pudding     *


Ingredients:
  • 3 1/2 Tablespoons Flour
  • 2/3 Cup Sugar
  • 2 Tablespoons Butter
  • 2 Eggs, Separated
  • 3 Tablespoons Lemon Juice
  • 2/3 Cup Milk


Method:
  • Mix flour and sugar together and add to creamed butter,
    blending thoroughly.

  • Stir in beaten egg yolks, lemon juice, and milk;
    and fold in stiff beaten egg whites.

  • Fill individual custard cups 2/3 full and bake in a moderately
    hot oven ( 350 ° F ) 35 minutes, or until
    [ Custard Test Done ]

  • Serve warm or cold.

  • Yield: 5 Servings.



*     Lemon Cream Pudding     *


Ingredients:
  • 1 Cup Sugar
  • 1/8 Teaspoon Salt
  • 1/4 Cup Cornstarch
  • 1 Cup Cold Water
  • 3/4 Cup milk
  • 3 Eggs, Separated
  • 1/2 Cup Lemon Juice
  • 1/2 Teaspoon Grated Lemon Rind
  • Currant Jelly


Method:
  • Thoroughly mix sugar, salt and cornstarch in top of double boiler.

  • Stir in cold water and milk, and stirring constantly,
    cook over direct heat until mixture boils and has a
    transparent look.

  • Place over boiling water, cover and cook 15 minutes.

  • Separate eggs and beat the yolks;
    then return to the double boiler and cook 2 minutes longer,
    stirring constantly.

  • Remove from heat.

  • When lukewarm, fold in the egg whites which have been beaten until stiff.

  • Chill, and serve in sherbet glasses with a currant jelly garnish.

  • Yield: 5 Servings.

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