Vanilla pudding sounds boring. Except that it is the base for all other flavors. Baring chocolate, of course. Vanilla pudding is the pudding flavor used for banana pudding, and is a perfect dry mix for pudding cakes. It is also easy to spruce up by adding flavors, fruits, or colors. However, use caution with flavors or food colors, as they may contain allergens. It is beyond the scope of this cookbook to explain how to make flavored pudding. Experiment by adding blueberries or strawberries to containers before pouring hot pudding onto them to cool for a high calorie fruity treat.
Pre Cook Preparation:
A. Timer set to the time to begin preparation prior to cooking
B. Stay with meal to stir frequently
Meal Adaptations:
Physical Accommodations:
Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing
Large handled measuring cups and spoons
Large handled mixing spoons
Visual Accommodations:
Easily identifiable labeled ingredients
Long oven mitts
Brightly colored measuring cups, spoons, and bowls
Potential Food Allergy or Intolerance:
Butter (lactose)
Milk (lactose)
Sugar (diabetics)
Meatless Preparation Avoid:
Butter
Milk
Substitute with: ________________
Utensils:
Measuring cups
2 Mixing bowls
Microwave safe cup
Spoon
Toothpick (round)
Whisk
Pan: 8 quart pan
Ingredients:
Meat: None
Vegetables: None
Other ingredients:
6 tablespoons of butter
1/2 cup of cornstarch
6 cups of milk (lactose free)
Almond, or
Soy
1/2 teaspoon of salt
1.5 cups of sugar
3 tablespoons of vanilla extract
Preparation:
1. Combine in an 8 quart pan:
1/2 cup of cornstarch
6 cups of milk (lactose free)
Almond, or
Soy
1/2 teaspoon of salt
1.5 cups of sugar
2. Allow to heat, stirring frequently.
3. Once it boils, set a timer for 10 minutes. Stir frequently.
4. After 10 minutes, mixture should be beginning to set (it won't appear as thick as animal milk pudding, it will thicken when it cools).
5. Add the 6 tablespoons of butter and the 3 teaspoons of vanilla extract.
6. Stir in well.
Cook Temperature: Medium
Cook Time: 20 to 30 minutes
Servings: 8
Storage Solutions: Round containers in individual servings
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 2 days * Per What's Cooking America Storage Chart link in Resources
Freezer safe: Not recommended
Reheat Instructions: Not recommended
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