Cream Pudding

Amish Cream Pudding Recipe | Simple Ingredients

Region / culture: Amish | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Cream pudding is a classic dessert that is loved by many for its creamy texture and delicious flavor. This recipe is a simple and easy way to make this delectable treat at home.

History

Cream pudding has been a popular dessert for centuries, with variations of the recipe found in many different cultures around the world. It is believed to have originated in Europe, where it was traditionally made with milk, sugar, and eggs. Over time, different ingredients and flavorings have been added to create unique and delicious versions of this beloved dessert.

Ingredients

3 cups of milk
0.25 tsp of salt
0.5 cup of cream of wheat
0.5 cup of sugar
4 egg yolks
4 egg whites
2 tbsp of sugar
0.5 tsp of vanilla

How to prepare

Beat the egg whites.
Add 2 tbsp of sugar and continue beating.
Heat the milk and salt in a saucepan until it reaches a full boil, stirring constantly.
In a separate bowl, beat the sugar and egg yolks together, then add them to the hot milk mixture.
Cook the mixture for 3 minutes.
Gently fold the hot mixture into the meringue and add the vanilla extract.
Pour the mixture into serving dishes and allow it to cool.
Serve with custard sauce or fruit sauce.

Variations

Add a splash of rum or brandy for a boozy twist on this classic dessert.
Top the pudding with fresh berries or a drizzle of caramel sauce for added flavor.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form for a light and fluffy pudding.

- When folding the hot milk mixture into the meringue, be gentle to maintain the pudding's airy texture.

- Serve the pudding chilled for a refreshing and creamy dessert experience.

Serving Suggestions

Serve the cream pudding with a dollop of whipped cream and a sprinkle of cinnamon for a delicious finishing touch.

Cooking Techniques

Beating the egg whites until stiff peaks form is key to creating a light and airy pudding.

Ingredient Substitutions

You can use cornstarch or tapioca flour in place of cream of wheat for a gluten-free version of this recipe.

Make Ahead Tips

You can make the pudding ahead of time and store it in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve the cream pudding in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair the cream pudding with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

30g per serving

Fats

10g per serving

Proteins

8g per serving

Vitamins and minerals

This recipe is a good source of calcium and vitamin D.

Alergens

This recipe contains dairy and eggs.

Summary

Cream pudding is a rich and creamy dessert that is a good source of carbohydrates, fats, and proteins. It is also a good source of calcium and vitamin D.

Summary

Cream pudding is a delicious and creamy dessert that is perfect for any occasion. With a few simple ingredients and easy steps, you can create a homemade version of this classic treat that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cream Pudding during one of my many adventures in the kitchen. It was a hot summer day, and I was rummaging through an old box of recipe cards that my dear friend Agnes had given me many years ago. As I sifted through the cards, one in particular caught my eye - a faded, yellowed card with the words "Cream Pudding" scrawled across the top in elegant script.

I couldn't resist the temptation to try my hand at this seemingly delicious dessert, so I set to work gathering the necessary ingredients. The recipe called for milk, sugar, cornstarch, eggs, vanilla extract, and a pinch of salt - all ingredients that I had on hand in my pantry. I followed the instructions carefully, whisking the milk and sugar together over a low flame until the mixture was steaming hot.

Next, I added the cornstarch and eggs, being sure to whisk vigorously to prevent any lumps from forming. As the mixture thickened, I could smell the sweet aroma of the vanilla extract wafting through the air, making my mouth water in anticipation of the finished product.

After a few more minutes of stirring, the Cream Pudding was ready to be poured into individual serving dishes and left to cool in the refrigerator. I couldn't wait to taste the final result, so I impatiently waited for the pudding to set.

Finally, the moment of truth arrived. I carefully lifted a spoonful of the creamy dessert to my lips and took a tentative bite. The taste was exquisite - smooth, silky, and perfectly sweet. I closed my eyes and savored the flavors, feeling a sense of satisfaction wash over me.

As I sat at the kitchen table enjoying my Cream Pudding, I couldn't help but reflect on the many recipes that I had collected over the years. Each one told a story, a memory of a moment shared with a loved one or a special occasion celebrated with friends. This recipe, in particular, would always hold a special place in my heart, as it reminded me of the joy and excitement that came with discovering something new and delicious.

I knew that I would be making this Cream Pudding again and again, sharing it with my family and friends and passing on the recipe to future generations. And as I licked the spoon clean, I silently thanked Agnes for introducing me to this delightful treat and for inspiring me to continue my culinary adventures for years to come.