Cereal Milk Pudding Recipes

Steps:

• Stir the milk and cereal together in a large bowl or pitcher and add the cinnamon stick. Cover and refrigerate for at least 1 hour and up to 4 hours.
• When you are ready to serve, strain the milk through a fine-mesh strainer into a punch bowl or pitcher, making sure to squeeze out as much milk as possible. Stir in the brandy, orange juice, sugar, vanilla, nutmeg and enough ice to fill the pitcher. Pour the punch into rocks or punch glasses filled with ice. Run a strip of orange peel over the rim of each glass and add to the punch. Grate over a little nutmeg, sprinkle a few cereal flakes over the glasses and serve immediately.

Steps:

• Grind the Cap'n Crunch to a powder in a food processor.
• Transfer the cereal powder to a large saucepan and add the brown sugar, granulated sugar, corn powder, cornstarch, and salt. Whisk in the cereal milk and egg in a slow, steady stream, whisking until the mixture is clump-free.
• Put the saucepan over medium-low heat and whisk casually but consistently, watching for the mixture to bubble and thicken, until it has the texture of a pudding or pastry cream-3 to 5 minutes. Scrape the mixture into a small bowl and transfer it to the fridge to cool for 1 hour (you don't want the mixture to firm up completely).
• Combine the heavy cream and sour cream in the bowl of a stand mixer fitted with the whisk attachment and whip to soft peaks that hold a shape, but just barely. Do not overwhip.
• Grab the bowl of slightly cooled corn pudding mixture and whisk it into the whipped cream, mixing it for 30 to 45 seconds, until it is a homogenous, slightly runny, totally corny whipped cream delight ready to be poured into a pie shell or Popsicle molds.

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.