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Fruit Cream Pudding

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  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 3 Small, separated
  Fruit cocktail 1 Can (10 oz), well quart-drained
  Vanilla 1 Teaspoon

In large glass bowl, blend sugar, cornstarch, and salt.
Gradually stir in milk, mixing well.
Cook on roast (7) for 5 to 6 minutes or until thickened; stir twice during cooking.
Stir a small amount of hot mixture into egg yolks.
Add warmed egg yolks to hot mixture, stirring well with wire whip.
Cook on roast (7) for 1 1/2 to 2 minutes until pudding coats metal spoon.
Fold in fruit cocktail and vanilla.
Cool slightly.
In a separate glass bowl, beat egg whites until stiff peaks form; fold into custard.
Chill to serve.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 958 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 12 g59.8%

Trans Fat 0 g

Cholesterol 527.4 mg175.8%

Sodium 855.8 mg35.7%

Total Carbohydrates 153 g51.1%

Dietary Fiber 3 g12.2%

Sugars 110.9 g

Protein 29 g58%

Vitamin A 31.2% Vitamin C 4.5%

Calcium 57.3% Iron 13.4%

*Based on a 2000 Calorie diet


Fruit Cream Pudding Recipe