Frank's Recipes! Butterscotch Cream Pudding for 100

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Butterscotch Cream Pudding for 100

Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan

1 quart (2 lb) butter or margarine
3 3/4 quart (5 lb 8 oz) sugar, brown
1 2/3 tablespoon (1 oz) salt
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 quart water, warm
2 quart water, cold
1 quart (1 lb 4 oz) starch, corn
1 1/2 quart (30 eggs) eggs, whole, slightly beaten
1/2 cup vanilla

Melt butter or margarine over low heat; stir in brown sugar and salt. Cook until completely blended with no separation-about 30 minutes. Cool to lukewarm. Reconstitute milk and warm water; add slowly to butter or margarine and sugar mixture. Heat to just below boiling. DO NOT BOIL. Combine cornstarch and cold water. Stir until smooth. Add to hot mixture; cook over medium heat, stirring constantly, until thick. Stir about 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot milk mixture, stirring constantly. Continue heating; stirring frequently, until mixture boils. Remove from heat. Add vanilla. Mix thoroughly. Pour 1 gallon pudding into each pan. Cover surface of pudding with waxed paper; refrigerate until ready to serve.