September 16, 2017
Desserts, Puddings, Dairy,
Eggs, North American, Clone/Copycat Recipes, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Winter, Hand Mix/Whisk, Refrigerator, Stove Top, Gluten-Free, Vegetarian, Pudding Mix, Make it from a box, Sugar, Kosher Dairy more
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"Todd Wilbur shares another of his "Top Secret" copycat recipes. Times were not given, have been estimated by me & do not include cooling periods. I did allow 5 min to assemble & measure ingredients, but the remainder of time is all cooking time. ENJOY!"
Whisk together the milk, sugar, egg & salt in a lrg (3 qt) saucepan over med heat. When mixture begins to steam (at around 160F), add the tapioca & reduce heat to med-low.
Bring the pudding to a low simmer for 30 min (around 190F) or until it thickens & reduces to around 3 cups. Don't let it come to a boil.
Turn off the heat & let the pudding sit for 10 min, then whisk in the cornstarch.
Turn the heat to low again & cook the pudding for 10 min, stirring often until it's thicker, then remove it from the heat & stir in the vanilla.
Allow the pudding to sit uncovered for 10 min to cool, then transfer it to a covered container & chill for a couple hrs before eating. The pudding will thicken more as it becomes completely chilled.
YIELD: 4 servings, 3/4 cup each
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I've made this recipe twice. The first time I misread the ingredients and used a whole egg. It turned out like jello. Today I decided to try again and followed the instructions and ingredients to the letter. It still turned out like jello, not at all like the creamy Kozy Shack pudding. I will not be trying it a third time. Twice is expensive enough.
This is a great old fashioned desert and what a nice Friday night treat this was to have after dinner. It's like going back in the 50's (not that I would know because it's before my time). It really came out creamy and the method given is spot on. Thank you Twissis for sharing. Made it for FYC.