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  • How To Make Vanillapudding

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    Rean
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    Reno Wahyu is a 12th grade student in class MIPA 4 with student number 25. The document provides instructions for making vanilla pudding, including mixing sugar, cornstarch, salt and milk in a saucepan and cooking until thickened. The hot mixture is then stirred into egg yolks before returning to the saucepan and boiling for one minute. Butter and vanilla are added before refrigerating the pudding for at least an hour.

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    How to Make Vanillapudding

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    Reno Wahyu is a 12th grade student in class MIPA 4 with student number 25. The document provides instructions for making vanilla pudding, including mixing sugar, cornstarch, salt and milk in a saucepan and cooking until thickened. The hot mixture is then stirred into egg yolks before returning to the saucepan and boiling for one minute. Butter and vanilla are added before refrigerating the pudding for at least an hour.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    7 views1 page

    How To Make Vanillapudding

    Uploaded by

    Rean
    Reno Wahyu is a 12th grade student in class MIPA 4 with student number 25. The document provides instructions for making vanilla pudding, including mixing sugar, cornstarch, salt and milk in a saucepan and cooking until thickened. The hot mixture is then stirred into egg yolks before returning to the saucepan and boiling for one minute. Butter and vanilla are added before refrigerating the pudding for at least an hour.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Nama: Reno Wahyu

    Celas: 12 MIPA 4

    No : 25

    HOW TO MAKE VANILLAPUDDING

    1/3 cup sugar

    2 tablespoons cornstarch

    1/8 teaspoon salt

    2 cups milk

    2 large egg yolks, slightly beaten

    2 tablespoons butter, softened

    2 teaspoons vanilla

    • In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over
    medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minutet

    • Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot
    mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

    • Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled.
    Store covered in refrigerator.

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