Versatile Pudding Mix Recipe

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This tasty pudding from Renee Schwebach of Dumont, Minnesota features from-scratch flavor with the ease of a mix. The trick is to stir the dry mixture well before using - if the cornstarch settles to the bottom, the pudding won't thicken properly.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:60 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 60 servings

Ingredients

  • 20 cups nonfat dry milk powder
  • 3-1/2 cups sugar
  • 1-3/4 cups cornstarch
  • 2-1/4 teaspoons salt
  • ADDITIONAL INGREDIENTS FOR VANILLA PUDDING:
  • 2 cups water
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract
  • ADDITIONAL INGREDIENTS FOR CHOCOLATE PUDDING:
  • 1/4 cup baking cocoa
  • 2 cups water
  • 1 egg yolk, lightly beaten
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (1/2 cup) equals 219 calories, 1 g fat (trace saturated fat), 47 mg cholesterol, 304 mg sodium, 36 g carbohydrate, trace fiber, 15 g protein.

Directions

  1. In a large bowl, whisk together the dry milk powder, sugar, cornstarch and salt. Store in an airtight container or resealable plastic bag for up to 1 year. Yield: about 10 batches (21 cups total).
  2. To prepare vanilla pudding: In a saucepan, combine 2 cups pudding mix and water. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolk; return all to the pan. Bring to a gently boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Pour into dessert dishes. Refrigerate.
  3. To prepare chocolate pudding: Add the cocoa to 2 cups pudding mix. Prepare according to directions for vanilla pudding. Yield: 6 servings per batch.
Originally published as Versatile Pudding Mix in Quick Cooking March/April 1999, p19

Nutritional Facts

1 serving (1/2 cup) equals 219 calories, 1 g fat (trace saturated fat), 47 mg cholesterol, 304 mg sodium, 36 g carbohydrate, trace fiber, 15 g protein.

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