Czech Cream Of Wheat Pudding

Prep Time
Cook Time
Ready In

Recipe: #33707

November 12, 2019

"Can use whole egg but may have hard egg whites you can beat egg whites and fold into hot cereal after tempering .alot of people bumped up the cream of wheat this way People use french vanilla coffee can add dates and nuts Serve with strawberry sauce"

Original recipe yields 2 servings


  • Serving Size: 1 (566 g)
  • Calories 1113.9
  • Total Fat - 81.2 g
  • Saturated Fat - 33.5 g
  • Cholesterol - 2683.9 mg
  • Sodium - 675.3 mg
  • Total Carbohydrate - 45.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 15.2 g
  • Protein - 46.7 g
  • Calcium - 501.1 mg
  • Iron - 7.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat

Step 2

Whisking as you add it bit by bit.

Step 3

Turn the heat very low and let it simmer for about two minutes or until thickened.

Step 4

While it’s simmering

Step 5

Whisk the sugar and egg yolks together in a small bowl, along with about a tablespoon of water to thin it.

Step 6

When the Cream of Wheat has thickened, put a couple big spoonfuls in the bowl with the egg yolk and whisk to temper the egg.

Step 7

Whisk the egg back into the pot of Cream of Wheat.

Step 8

Continue cooking on low heat for another couple minutes.

Step 9

Do not let it boil.

Step 10

At end if you are using whites this is when you add it

Step 11

Stir in the vanilla and a little grated nutmeg and serve promptly.

Step 12

Top with butter and milk

Tips & Variations

No special items needed.

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