1. Pudding recipes Using egg as a thickener What is tempering? What are some tips when cooking with milk? If you are cooking in a teflon pan what kind of utensil should you use? If your recipe says to use a wire whisk what kind of sauce pan should you use? I halved these for our lab. If you make them at home you will want to double them. DO NOT Double them here.

2. Butterscotch Pudding Ingredients: 1/2 C brown sugar 1 1/2 T cornstarch 1 egg Dash of salt 1 C milk 1/3 C butterscotch chips

3. Butterscotch Pudding Directions 1. Combine brown sugar and cornstarch in a metal sauce pan and slowly whisk in milk. Cook over medium heat until thickened slightly 2. In a separate small mixing bowl whisk egg. Add about a few tablespoons of the hot milk mixture to the eggs and whisk together to temper the eggs. 3. Add egg mixture to the milk mixture in the saucepan. Add salt and continue cooking over medium heat until thickened. 4. Remove from heat and stir in butterscotch chips and stir until chips are melted. 5. If there are lumps you may strain pudding through a fine mesh strainer. 6. Serve warm or cold.

4. Vanilla pudding ingredients 6 T sugar 2 T cornstarch Dash of salt ½ C cream 1 ¼ C milk 2 egg yolks 1/2 t butter 1 /2 t vanilla

5. Vanilla pudding directions 1. In a metal saucepan whisk sugar, salt, and cornstarch. 2. Whisk in cream, milk, and egg yolks. Cook over medium heat until thickened slightly 3. Remove from heat. Stir in vanilla and butter. Whisk until butter is melted. 4. If there are lumps you may strain pudding through a fine mesh strainer. 5. Serve warm or cold.

6. Lemon pudding ingredient 6 T sugar 2 T cornstarch 1 1/4 C milk 2 egg yolks, beaten Dash of salt 2-3 T lemon juice to taste 1 T butter

7. Lemon pudding directions 1. Combine sugar and cornstarch in a metal sauce pan and slowly whisk in milk. Cook over medium heat until thickened slightly. 2. In a separate small mixing bowl whisk eggs. Add a few tablespoons of the hot milk mixture to the eggs and whisk together to temper the eggs. 3. Add egg mixture to the milk mixture in the saucepan. Add salt and continue cooking over medium heat until thickened. 4. Remove from heat and stir in lemon juice and butter. Stir until butter is melted. 5. If there are lumps you may strain pudding through a fine mesh strainer. 6. Serve warm or cold.