TAPIOCA PUDDING

Ingredients

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 1-1/2 lbs 2 qts 2 cup
WATER,WARM 23-1/2 lbs 2 gal 3-1/4 qts
BUTTER 8 oz 1 cup
TAPIOCA,QUICK-COOKING 14-1/3 oz 2-5/8 cup
SUGAR,GRANULATED 3 lbs 1 qts 2-3/4 cup
SALT 5/8 oz 1 tbsp
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-7/8 cup
EXTRACT,VANILLA 1-3/8 oz 3 tbsp

Method

1 Reconstitute milk. Reserve 2 cups for use in Step 3.
2 Heat remaining milk in steam jacketed kettle or stock pot to a boil. Add butter or margarine.
3 Combine reserved milk with tapioca, sugar, salt, and eggs.
4 Add tapioca mixture to hot milk in steam-jacketed kettle or stock pot. Bring to just a boil; reduce heat; cook without boiling, stirring
occasionally until slightly thickened, about 5 minutes. The mixture will be thin. Turn off heat; cool in kettle 15 to 20 minutes.
5 Add vanilla; blend well. Pour 1 gallon into each pan. Cover surface of pudding with waxed paper. Refrigerate until ready to serve.
Mixture will thicken as it cools. CCP: Hold for service at 41 F. or lower.
Notes
1 Garnish with Whipped Topping, Recipe No. K 002 00 and maraschino cherry half (optional).

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
119 cal 21 g 3 g 3 g 36 mg 139 mg 92 mg

Portion

1/2 Cup

Yield

100


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