RICE PUDDING WITH EVAPORATED MILK RECIPES

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CUSTARD/PUDDING RECIPE - FOOD.COM



Custard/Pudding Recipe - Food.com image

My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

2 -3 tablespoons cornstarch
1/2 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 cup skim milk
1 teaspoon vanilla

Steps:

  • Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
  • In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
  • Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
  • Cook the mixture until it reaches desired thickness, stirring constantly.
  • Stir in the vanilla.
  • Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

Nutrition Facts : Calories 410.4, FatContent 13.5, SaturatedFatContent 6.9, CholesterolContent 220.5, SodiumContent 240.5, CarbohydrateContent 54.7, FiberContent 0.1, SugarContent 33.6, ProteinContent 17.3

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RICE PUDDING - WIKIPEDIA
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From en.m.wikipedia.org
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From carnationmilk.ca
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