Chocolate cream pudding

Yield: 100 Servings

Measure Ingredient
10⅔ quart WATER; COLD
2⅜ pounds MILK; DRY NON-FAT L HEAT
6⅝ pounds DSRT PWD CHOCOLATE
2 MINUTES OR UNTIL SMOOTH.

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 3. POUR ABOUT 1 GAL PUDDING INTO EACH PAN. COVER SURFACE OF PUDDING WITH WAXED PAPER.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: J02105

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes