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  • Vanillapudding

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    api-342703667
    38 views2 pages
    The document provides a recipe template for a vanilla pudding lab to be completed by students Katie Routhe, Ali Carlton, and Carissa Kramer. The recipe calls for sugar, cornstarch, milk, egg yolks or whole eggs, butter, and vanilla. It is prepared by thickening milk with a cornstarch and sugar mixture, tempering eggs by gradually stirring the hot milk mixture into beaten eggs, returning to heat, and chilling the pudding after stirring in butter and vanilla.

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    Original Title

    vanillapudding

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    The document provides a recipe template for a vanilla pudding lab to be completed by students Katie Routhe, Ali Carlton, and Carissa Kramer. The recipe calls for sugar, cornstarch, milk, egg yolks or whole eggs, butter, and vanilla. It is prepared by thickening milk with a cornstarch and sugar mixture, tempering eggs by gradually stirring the hot milk mixture into beaten eggs, returning to heat, and chilling the pudding after stirring in butter and vanilla.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    38 views2 pages

    Vanillapudding

    Uploaded by

    api-342703667
    The document provides a recipe template for a vanilla pudding lab to be completed by students Katie Routhe, Ali Carlton, and Carissa Kramer. The recipe calls for sugar, cornstarch, milk, egg yolks or whole eggs, butter, and vanilla. It is prepared by thickening milk with a cornstarch and sugar mixture, tempering eggs by gradually stirring the hot milk mixture into beaten eggs, returning to heat, and chilling the pudding after stirring in butter and vanilla.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Recipe Template

    Course Name

    Culinary Basics

    Day of Lab
    (M-F)

    11/29

    Block #

    Kitchen #

    Name/Section Please type your full name first followed by names of lab partners.

    Katie Routhe

    Ali Carlton

    Carissa Kramer

    Menu Item

    Vanilla Pudding

    Cooking
    Method(s)

    Thickening and bubbling/tempering eggs

    Yield

    Recipe
    Source/Link

    https://docs.google.com/document/d/1_v5
    pRYoNSS8fONNRTYKUDjFQWsO7SHvwrz7-r
    ZZjrJs/edit

    Portion
    Size

    Prep Time:

    20 min

    5-6

    Cooking
    Time:

    15 min

    cup

    Serving
    Time:

    5 min

    Total Time Required for Recipe:

    Ingredients
    Item
    Sugar
    cornstarch
    milk
    Egg yolk or beaten egg
    butter
    vanilla

    40 mins

    Amount
    cup
    2 tablespoons
    2 beaten egg yolks or 1 egg
    2 tablespoons
    2 tablespoons
    1 teaspoons

    Procedure ** Copy and paste directly from source. Format to reduce printed pages.
    In a heavy medium saucepan combine sugar, cornstarch, and teaspoon salt.
    Stir in milk.
    Cook and stir over medium heat till thickened and bubbly; c
    ook and stir 2 minutes more.
    Remove from heat. Gradually s
    tir about 1 cup of the hot mixture into the egg yolks or egg.
    Return all to mixture in saucepan. C
    ook and stir 2 minutes more.
    Remove from heat.
    Stir in butter and vanilla till butter melts. Pour into a bowl. Cover surface with clear plastic
    wrap. Chill.

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