Recipe#459

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch steam Table Pan
Temperature:

INGREDIENTS

5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 qt. water, warm
4 1/2 cups (2 lb) sugar, granulated
1 1/2 tbsp. (1 oz) salt
1 qt. (1 lb 4 oz) cornstarch
4 1/2 cups (2 lb) sugar, granulated
2 1/2 qt. water
1 1/4 qt. (24 eggs) eggs, whole, slightly beaten
6 tbsp. vanilla
1 1/2-No. 2 1/2 cn (3 lb) peanut butter, canned

INSTRUCTIONS

Reconstitute milk and 7 1/2 qt warm water. Add 4 1/2 cups sugar and salt; bring to just below boiling. DO NOT BOIL. Combine cornstarch, 4 1/2 cups sugar, and 2 1/2 qt water. Stir until smooth. Add to hot milk mixture; cook about 10 minutes until thickened, stirring constantly. Slowly stir about 1 qt hot mixture into eggs; mix well. Stir egg mixture slowly into remaining hot mixture; continue stirring mixture while heating. Cook about 2 minutes longer. Remove from heat. Add peanut butter and vanilla; mix well. Pour 1 gal into each pan. Cover and refrigerate to chill. Keep chilled until ready to serve.

NOTE: 1. 2 gal other types of milk may be substituted for nonfat dry milk and water.
2. Pudding will curdle if boiled or subjected to prolonged intense heat.