Yield: 100 Portions (3 pans)
Each Portion: 1/2 Cup (4 Ounces)
Pan Size: 12 x 20 x 2-1/2 inch Steam Table Pan
| Ingredients | Weights | Measure |
|---|---|---|
| Milk, nonfat, dry | 2 lb 13 oz | 2-1/2 qt |
| Water, warm | 11-1/4 qt | |
| Butter or margarine | 8 oz | 1 cup |
| Tapioca, quick cooking | 1 lb | 2-2/3 cups |
| Sugar, granulated | 3 lb | 6-3/4 cups |
| Salt | 2/3 oz | 1 tbsp |
| Eggs, whole, slightly beaten | 1 lb 8 oz | 2-7/8 cups (15 eggs) |
| Vanilla | 3 tbsp |
- Reconstitute milk, Reserve 2 cups for use in Step 3.
- Heat remaining milk in steam-jacketed kettle or stock pot to a boil. Add butter or margarine.
- Combine reserved milk with tapioca, sugar, salt, and eggs.
- Add tapioca mixture to hot milk in steam-jacketed kettle or stock pot. Bring to just a boil; reduce heat; cook without boiling, stirring occasionally until slightly thickened, about 5 minutes (mixture will be thin). Turn off heat; cool in kettle 15 to 20 minutes.
- Add vanilla; blend well. Pour 1 gal in each pan. Cover surface of pudding with waxed paper. Refrigerate until ready to serve. (Mixture will thicken as it cools).
NOTE:
- In Step 3, 7-1/2 oz (scant 2 cups) dehydrated egg mix combined with 2-1/4 cups warm water may be used for whole eggs.
- Garnish with Whipped Topping and 1/2 maraschino cherry (1 lb 2 oz–1; 1/8-16 oz jr).
- One No. 8 scoop may be used.