my first time making this kind of pudding - made a small amount to serve immediately and it was very good. Later tried to make one full liter and, while it set quite well, after a day or so in refrigerator it began to separate, sweat or whatever is the correct term: most stayed set but liquid formed on top and , the longer it stayed in the refrigerator, the more liquid formed. Used ultrapasteurized light (10 grams milk fat per liter) - 3-1/2 cups plus 1/2 cup ultrapasteurized half cream (half and half type), 1/2 cup of sugar (plenty sweet), 1/2 tsp salt, two tsp. vanilla and 2 TBSP I Can't Believe It's Not Butter. Stored in the plastic container the margarine came in, with plastic film over to avoid skin. Please help! I really like it (both vanilla per recipe and chocolate just by adding some chopped/shaved dark chocolate to hot vanilla pudding) and, if necessary, will only prepare it just before serving BUT would prefer to make a liter or two at a time and have on hand without the liquification problem. Thank you to anyone who can help me. Carmen

Reviewed On: Aug. 6, 2009