Welcome students! I will be your teacher, Professor Carleen. If you wish to join my class, please email me at
QSusieQ4@aol.com. I wish you all an exiting year here at VeritasHP! Please note that all the recipes in this class can actually be made, so I encourage you all to go home and make them! Happy eating! Supplies:
Your wand
Parchment and Quills
VANILLA PUDDING
3 tablespoons sugar
2 tablespoons cornstarch
1 cup low-fat (2%) milk
1 small egg - lightly beaten
1 teaspoon vanilla extract CHOCOLATE PUDDING
3 tablespoons sugar
2 tablespoons cornstarch
1 cup low-fat (2%) milk
1 small egg - lightly beaten
1 oz square semisweet chocolate, finely chopped
1/2 cup fresh strawberries or raspberries (opt.)
Preparation
1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine sugar and cornstarch. Stir in milk until well blended and cornstarch is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3 minutes, or until mixture boils and thickens, whisking after every minute. Stir in egg until well blended. Microwave on medium (50 percent) 30 seconds; stir in vanilla and set aside.
2. Prepare Chocolate Pudding as in step 1, substituting the chocolate for vanilla. Stir chocolate into pudding mixture until completely melted and blended.
3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour one quarter of each pudding simultaneously into each of 4 small dessert bowls. With fork, swirl each pudding mixture to marbleize. Refrigerate Black and White Puddings at least 40 minutes. Garnish with berries, if desired, and serve.
Homework: Worth 50 Points
1. How many eggs do we use?
2. We use 3 tablespoons of what ingredient?
3. About how do we put the pudding in the microwave the FIRST time?
4. How many servings does it make?
5. How is it served?
