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FOOD FOR THOUGHT |
| • | From Burma, with love |
About cooked pudding: For the reader who asked about old-fashioned cooked pudding mix instead of instant, which has all but disappeared from stores, another called to say that you can order My-T-Fine Fine Pudding Mix from the Vermont Country Store catalog and online operation. The mixes sell for $10.80, plus shipping, for a group of six boxes in butterscotch, chocolate, lemon and vanilla. Go to www.vermontcountrystore.com, click the food link and search for pudding within that link.
Or you can make pudding from scratch at home, as readers Margaret Beck and Carol Lum remind us, using cornstarch, milk and flavorings such as cocoa or extracts. I like to do this, as the recipe uses ingredients most of us who like to cook or bake have on hand, so we can satisfy a pudding craving anytime.
Beck sent the link to Argo brand cornstarch's recipes, where 15 different cooked puddings are detailed: www.argostarch.com/recipe_details.asp?id=385
And here's the recipe:
EASY VANILLA PUDDING
Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in milk until smooth (a whisk helps to prevent lumps). Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in butter or margarine and vanilla. Pour into serving bowls. Cover; refrigerate.
Makes 3 cups, about 4 servings (six, if you use the warm pudding as a sauce on a cake dessert or something of that nature).
• Per serving (based on 4 servings): 250 calories, 11 g fat, 7 g saturated fat, 30 mg cholesterol, 200 mg sodium, 32 g carbohydrate, 0 g fiber, 24 g sugar, 5 g protein
• Per serving (based on 6 servings): 170 calories, 7 g fat, 4.5 g saturated fat, 20 mg cholesterol, 125 mg sodium, 21 g carbohydrate, 0 g fiber, 16 g sugar, 4 g protein
Lum sent in a slightly different version, using eggs for more richness, with flavor variations:
VANILLA PUDDING
Mix sugar, cornstarch and salt in a 2-quart saucepan. Gradually stir (or whisk) in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the hot mixture into the egg yolks, then stir egg yolk mixture into hot mixture in saucepan. Boil and stir one minute; remove from heat, stir in butter or margarine and vanilla. Pour in bowl or dessert dishes, cover and refrigerate about 2 hours until chilled. (Press a sheet of wax paper onto the warm mixture to avoid forming a "skin")
Makes 4 servings.
• Per serving: 240 calories, 12 g fat, 7 g saturated fat, 130 mg cholesterol, 170 mg sodium, 26 g carbohydrate, 0 g fiber, 22 g sugar, 5 g protein
Butterscotch pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 teaspoon. 310 calories, 12 g fat, 7 g saturated fat, 130 mg cholesterol, 180 mg sodium, 45 g carbohydrate, 0 g fiber, 41 g sugar, 5 g protein
Chocolate pudding: Increase sugar to 1/2 cup and stir 1/2 cup cocoa powder into sugar mixture. Omit margarine. 300 calories, 13 g fat, 7 g saturated fat, 130 mg cholesterol, 170 mg sodium, 41 g carbohydrate, 2 g fiber, 31 g sugar, 7 g protein
To microwave: Decrease milk to 1 1/2 cups. Mix sugar, cornstarch and salt into 8-cup microwavable measure or 2-quart microwavable casserole. Gradually stir in milk. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half of the hot mixture gradually into the egg yolks. Stir egg yolk mixture into hot mixture in measure. Microwave on medium (50 percent) 1 to 3 minutes, stirring every minute, until thickened. Continue as directed above.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
