Favorite Puff Pudding Recipes

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

FAVORITE PUFF PUDDING

Steps:

• Preheat oven to 325 degrees.
• Beat butter, sugar and lemon peel in large bowl until light and fluffy.
• Beat in egg yolks.
• Stir in lemon juice, flour, cereal and milk.
• (Mixture will look curdled, but this will not affect finished product).
• In a separate bowl, beat egg whites to stiff peaks.
• Gently stir in beaten egg whites.
• Pour into greased 1 quart baking dish.
• Place dish in a pan of hot water.
• Bake for about 1 hour or until top is golden brown and pudding begins to pull away from the side of the dish.
• (Pudding will have a cake-like layer on top with custard below).
• Serve warm or cold with cream or whipped cream, if desired.
• Variation: Mix ingredients as directed, and pour into 5 (5-oz) or 4 (6-oz) custard or souffle cups.
• Bake at 325 degrees for 40 minutes or until tops are golden brown and pudding begins to pull away from the side of the dish.
• Substitutions: You may substitute honey for sugar, and 2% milk for whole milk.
• Enjoy!