CHOCOLATE CREAM PUDDING

Ingredients

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 13-3/4 oz 1 qts 1-3/4 cup
WATER,WARM 15-2/3 lbs 1 gal 3-1/2 qts
SUGAR,GRANULATED 4 lbs 2 qts 1 cup
SALT 1 oz 1 tbsp
COCOA 12-1/8 oz 1 qts
CORNSTARCH 1-1/8 lbs 1 qts
SUGAR,GRANULATED 2 lbs 1 qts 1/2 cup
WATER 5-1/4 lbs 2 qts 2 cup
BUTTER 1 lbs 2 cup
EXTRACT,VANILLA 2-3/4 oz 1/4 cup 2-1/3 tbsp

Method

1 Reconstitute milk. Add sugar and salt. Heat to just below boiling. DO NOT BOIL.
2 Combine cocoa with cornstarch, sugar, and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat stirring
constantly, about 10 minutes or until thickened.
3 Add butter or margarine and vanilla; stir until well blended.
4 Pour 1 gallon of pudding into each pan. Cover surface of pudding with waxed paper.
5 Refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 Pudding will curdle if boiled or subjected to prolonged intense heat.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
181 cal 36 g 2 g 4 g 11 mg 180 mg 56 mg

Portion

1/2 Cup

Yield

100


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