Desserts

Pudding

Vanilla and chocolate versions, each making one quart, thickened with GEN II Roux and made with Lactaid 2% milk.

Illustrative serving suggestion, not a photo of this recipe.

Two versions from the same recipe card: vanilla and chocolate. Each makes one quart.

Method

In a heavy-gauge saucepot, combine all ingredients cold.
Stir/mix until the roux powder is dissolved.
Over medium heat, bring the mixture to a simmer, stirring continually.
Pudding ought to be a medium thickness, coating a rubber spatula.
Remove and pour into a storage container. Cover against the top of the pudding to prevent a skin from forming.
Chill 3–4 hours prior to portioning and serving.

In a heavy-gauge saucepot, mix step one (using a rubber spatula) to hydrate the cocoa powder into a paste.
Then add all of step two and whisk to blend.
Over medium heat, bring the mixture to a simmer, stirring continually with a rubber spatula.
Pudding ought to be a medium thickness, coating a spoon or spatula.
Remove from heat and pour into a non-porous storage container. Cover against the top of the pudding to prevent a skin from forming.
Chill 3–4 hours prior to serving.

Both versions contain milk. Lactaid is lactose-free milk, not a dairy-free milk.

Source: Dottie Foods recipe card (original PDF). Download the original card. Brand names are as written on the card.