Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch steam Table Pan
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 quart water, warm
4-1/2 cups (2 lb) sugar, granulated
1-1/2 tablespoon (1 oz) salt
1 quart (1 lb 4 oz) cornstarch
4-1/2 cups (2 lb) sugar, granulated
2-1/2 quart water
1-1/4 quart (24 eggs) eggs, whole, slightly beaten
6 tablespoon vanilla
1 1/2-No. 2-1/2 can (3 lb) peanut butter, canned
Reconstitute milk and 7 1/2 quart 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 quart water.
Stir until smooth. Add to hot milk mixture; cook about 10 minutes until thickened,
stirring constantly. Slowly stir about 1 quart 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 gallon into each pan. Cover and refrigerate to chill. Keep chilled until ready to serve.
NOTE:
2 gallon other types of milk may be substituted for nonfat dry milk and water.
Pudding will curdle if boiled or subjected to prolonged intense heat.