This was very good. I quadrupled the recipe (large family) and used fresh, raw goat milk. I did everything else almost exactly according to the recipe. TIP: For those of you that found that your pudding gets grainy the next day, that's because food thickened with corn starch is meant to be heated and then eaten hot. When it gets cold it causes the food to separate. I used the same amount of a product called "Clear Jel" which is a modified corn starch. I use it for home canned pie fillings as a thickener because it thickens fast and is stable at room temperature and when it's cold. Here is what I did: I added all the dry ingredients (1/2 white, 1/2 brown sugar) to the saucepan except the Clear Jel and worked all the lumps out (I did add a bit of whole egg powder but I don't think it was necessary and I wouldn't do it again). Next I added all the milk less 1/2 - 1 cup to the saucepan and stir well. Then I mixed the reserved milk and Clear Jel in the Magic Bullet to get all the lumps out. Bring the pudding mixture to a boil like the recipe calls for and once it's boiling, add the milk mixture all at once and stir rapidly. It will thicken almost immediately to an almost "too thick" mixture. Once I added the butter and vanilla, it was exactly the perfect texture and the texture will stay the same after it's refrigerated. You can get Clear Jel online; it's usually available at your local co-op or extension service.
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