You are here

Fruit Cream Pudding

admin's picture
  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


Rate It

Your rating: None
Average: 4.1 (18 votes)