Vanilla cream pudding

100 Servings

Ingredients

Quantity Ingredient
2¾ gallon WATER; COLD
2⅜ pounds MILK; DRY NON-FAT L HEAT
6⅞ pounds DSRT PWD VANILLA

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN :

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

3. POUR ABOUT 4 ½ QT PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: J02100

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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