Pudding and the microwave

The expanded silicone microwave popcorn maker.

My folded microwave popcorn maker

Butterscotch Pudding

Years ago when we got our first microwave, I remember even having to take a class to be able to use the large, cumbersome appliance. Our first microwave was a much thought out purchase, a GE, and it came with free lessons and a cookbook.

Cooking in a microwave, as most of us now know, is a mistake. Using it for what it is good is another issue. Most of the things that I do in the microwave now are from that cookbook that came with our first microwave.

What do I do? Morning cereal and pudding are a big part of my microwave routine. I also do popcorn, and I am not talking about the disgusting stuff that comes in a flat paper bag.

For whatever reason, MK and I are at odds for morning cereal as she likes to make cream of wheat and oatmeal on the stove. I really have no problem with that, but if I am to make it, I prefer ‘standing over it’ by the microwave. I have had great success there.

That brings me to my all-time favorite GE recipe, pudding. It is totally from scratch, uses egg, sugar, cornstarch, vanilla, milk, and is easily put together and made in less than ten minutes.

Last night, my sweet tooth was aching and so when we came home from having a burger at Cooper’s Hawk, I pulled out the large Pyrex bowl and went to work. I threw together the dry ingredients and added some milk and mixed it up. I put it in the microwave and microwaved it for about five minutes. I then took the slightly beaten egg and added a tiny bit of the hot mixture (to keep from cooking the egg by itself) and then put it into the pudding and cooked for two more minutes. Then I added the butter and vanilla, made sure the butter was mixed in, and then put it into small containers. Mind you, I was stirring the pudding more than once as I watched it cook, usually every couple of minutes.

The pudding cooled quickly and I had a great response to my sweet tooth.

Here is the recipe:

Vanilla Pudding General Electric Cookbook

¾ cup sugar 2 egg yolks, slightly beaten, or 1 egg well beaten
2 tablespoons corn starch
¼ teaspoon salt 2 tablespoons butter
2 cups milk 1 teaspoon vanilla extract

For microwave: in 1 quart casserole, blend together sugar, corn starch, and salt. Gradually stir in milk, mixing well.

Microwave at high for 5 to 7 minutes, stirring every three minutes until mixture is smooth, thickened, and clear.*

Stir a small amount of hot pudding quickly into egg mixture and then return to hot pudding, mixing well. Microwave at high for 1 to 3 minutes, stirring after one minute, until smooth and thickened.

Add butter and vanilla. Stir until butter is melted. Pour into serving dishes. Makes 4 servings.

*For Chocolate pudding…add two ounces of unsweetened chocolate here, and stir until totally melted, then continue process.

For butterscotch pudding, substitute brown sugar for white sugar. Increase butter to 3 tablespoons

For pistachio pudding, reduce sugar in pudding to 1/3 cup. Add pistachio paste. To make pistachio paste: 1/2 cup salted pistachio nuts, 1/3 cup granulated sugar, and 2 tablespoons water. Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth.

For banana pudding, add 2 to 3 bananas

For coconut pudding, add 1 cup coconut to mixture

About Richard Koerner

Sixty something, father, papi, educator, organizer, Francophile, traveler, amateur photographer, gardener, cyclist, kayaker, calligrapher, cinephile, reader, and overall renaissance type human being.
This entry was posted in Cuisine and Food, Life in general, microwave, Thoughts and philosophy. Bookmark the permalink.

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