Using a wire whisk while stirring this stovetop pudding is easier than using a wooden spoon – the whisk also moves more of the pudding around, ensuring an even dispersion of ingredients.
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Using a wire whisk while stirring this stovetop pudding is easier than using a wooden spoon – the whisk also moves more of the pudding around, ensuring an even dispersion of ingredients.
1 1/2 tbsp frozen orange juice concentrate
Whipped topping
3 tbsp Rumford Corn Starch
maraschino cherries
6 tbsp granulated sugar
sliced fresh pineapple
1/4 tsp salt
sliced oranges
2 eggs, beaten
sliced limes
1 tbsp rum flavoring
1/2 cup heavy whipping cream
1 cup pineapple juice
Garnish:
In a 2-quart saucepan combine juices, Rumford Corn Starch, sugar and salt. Cook until thickened, stirring constantly. Remove from heat and, while beating eggs, pour in 1/4 cup pudding mixture. When egg mixture is thoroughly combined, add back to saucepan and stir. Return the saucepan to the stove top and cook over medium heat, stirring constantly, until mixture begins to boil. Cook an additional 2 minutes and remove from heat. Pour into mixing bowl and allow mixture to cool slightly, stirring occasionally to keep a thin film from covering the top of the pudding. In a medium bowl, whip the heavy whipping cream until stiff. Fold into pudding mixture until combined well and no streaks of white remain. Pour into pudding cups and refrigerate about 2 hours. Garnish and serve.
1 1/2 tbsp frozen orange juice concentrate
Whipped topping
3 tbsp Rumford Corn Starch
maraschino cherries
6 tbsp granulated sugar
sliced fresh pineapple
1/4 tsp salt
sliced oranges
2 eggs, beaten
sliced limes
1 tbsp rum flavoring
1/2 cup heavy whipping cream
1 cup pineapple juice
Garnish:
In a 2-quart saucepan combine juices, Rumford Corn Starch, sugar and salt. Cook until thickened, stirring constantly. Remove from heat and, while beating eggs, pour in 1/4 cup pudding mixture. When egg mixture is thoroughly combined, add back to saucepan and stir. Return the saucepan to the stove top and cook over medium heat, stirring constantly, until mixture begins to boil. Cook an additional 2 minutes and remove from heat. Pour into mixing bowl and allow mixture to cool slightly, stirring occasionally to keep a thin film from covering the top of the pudding. In a medium bowl, whip the heavy whipping cream until stiff. Fold into pudding mixture until combined well and no streaks of white remain. Pour into pudding cups and refrigerate about 2 hours. Garnish and serve.