Cream Of Wheat Pudding Recipes

Steps:

• Using a heavy saucepan so as not to scorch the milk, bring the milk & salt just to a boil.
• Gradually stir in the cream of wheat, whisking (Mom used a wooden spoon) until well blended.
• Return to a boil. Reduce heat to low; simmer uncovered, 2 1/2 minutes or until thickened, stirring frequently.
• Meanwhile, beat eggs well with a fork in a glass measuring cup.
• Add about one tablespoon of thickened hot porridge to the beaten eggs and stir well to combine. Add one more tablespoon of the hot porridge to the egg mixture; stir well.
• Gradually add the egg mixture into the pot of hot porridge, stirring well to combine.
• Remove from heat and stir in the lemon juice.
• Let cool slightly before serving.
• Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice.

Steps:

• Beat egg whites until foamy.
• Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
• Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
• Beat sugar and egg yolks and very slowly add to hot mixture.
• Continue cooking on low heat for 3 minutes longer.
• Lastly, fold hot mixture into meringue and add vanilla.
• Pour into serving dishes and cool.
• Serve with custard sauce or fruit sauce.

Steps:

• Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
• While it's simmering, whisk the sugar and egg yolk together in a small bowl, along with about a tablespoon of water to thin it. When the Cream of Wheat has thickened, put a couple big spoonfuls in the bowl with the egg yolk and whisk to temper the egg. Whisk the egg back into the pot of Cream of Wheat. Continue cooking on low heat for another couple minutes. Do not let it boil.
• Stir in the vanilla and a little grated nutmeg and serve promptly. If you're feeling indulgent, top with a splash of milk and a small pat of butter.

Steps:

• 1. In a heavy medium sized sauce pan, bring milk and sugar to a boil.
• 2. Add Cream of Wheat and boil again for 5 minutes, stirring constantly.
• 3. Remove from heat and add egg. Bring to boil again, stirring constantly.
• 4. Remove from heat. Add Vanilla and stir well.
• 5. Pour into large bowl and let chill. Serve when thickened with berries on top. Raspberries are GREAT with this!

Steps:

• Chill large bowl and beaters in freezer for at least 30 minutes before use.
• Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable.
• NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).