Ingredients with Measurements:
- 1 cup Cream of Wheat
- 4 cups milk
- 1 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 4 eggs, beaten
- 1/2 cup raisins (optional)
Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a saucepan, bring the milk to a boil.
3. Add the Cream of Wheat, sugar, salt, and butter to the saucepan. Stir until the mixture thickens.
4. Remove the saucepan from the heat and add the vanilla extract and beaten eggs. Mix well.
5. Stir in the raisins (optional).
6. Pour the mixture into a greased 9x13 inch baking dish.
7. Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
8. Let the pudding cool for 10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
350 degrees Fahrenheit
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 330
Fat: 9g
Carbohydrates: 54g
Protein: 10g
Substitutions for ingredients:
- Almond milk can be used instead of regular milk for a dairy-free option.
- Brown sugar can be used instead of white sugar for a richer flavor.
- Dried cranberries or chopped nuts can be used instead of raisins.
Variations:
- Add cinnamon or nutmeg for a warm spice flavor.
- Top with whipped cream or ice cream for a decadent dessert.
- Use maple syrup instead of sugar for a maple-flavored pudding.
Tips and tricks:
- Make sure to stir the mixture constantly while it thickens to prevent lumps.
- Let the pudding cool for 10 minutes before serving to allow it to set.
- Leftover pudding can be refrigerated and eaten cold or reheated.
Storage instructions:
Refrigerate leftover pudding in an airtight container for up to 3 days.
Reheating instructions:
To reheat, microwave individual servings for 30-60 seconds or bake in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Presentation ideas:
Serve the pudding in individual ramekins or bowls topped with whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, chopped nuts, or fresh fruit.
Pairings:
Serve with a cup of coffee or tea for a cozy dessert.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the pudding is too thick, add more milk until it reaches the desired consistency.
- If the pudding is too thin, bake it for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160 degrees Fahrenheit to ensure it is safe to eat.
Food history:
Cream of Wheat pudding is a classic dessert that has been enjoyed for generations. It originated in the United States in the early 1900s and was a popular dessert during the Great Depression due to its affordability and simplicity.
Flavor profiles:
Creamy, sweet, and comforting.
Serving suggestions:
Serve warm or cold as a dessert or breakfast dish.
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Taste: Creamy, Sweet, Nutty, Vanilla, Vanilla-Flavored