Czech Cream Of Wheat Pudding
"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 creamer.you can add dates and nuts Serve with strawberry sauce"
- 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
Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat
Whisking as you add it bit by bit.
Turn the heat very low and let it simmer for about two minutes or until thickened.
While it’s simmering
Whisk the sugar and egg yolks together in a small bowl, along with about a tablespoon of water to thin it.
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.
Whisk the egg back into the pot of Cream of Wheat.
Continue cooking on low heat for another couple minutes.
Do not let it boil.
At end if you are using whites this is when you add it
Stir in the vanilla and a little grated nutmeg and serve promptly.
Top with butter and milk
Tips & Variations
No special items needed.