Cream of Wheat Pudding Recipe
🕒 Cook Time: 5 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 15 minutes
Description:
This Cream of Wheat Pudding recipe has been passed down through generations in my family, originating from the Mennonite Treasury of Recipes. It’s a nostalgic dish, deeply rooted in tradition and heritage. While some might find the concept of pudding made from cereal unusual, it’s a beloved staple for those with a Mennonite background. The creamy texture and comforting flavor make it a cherished childhood memory for many, including myself. Traditionally served with a luscious strawberry or raspberry sauce, this pudding is both simple to make and deeply satisfying.
Recipe Category:
Dessert
Keywords:
Lunch/Snacks, Grains, Healthy, < 15 Mins, Stove Top, Inexpensive
Nutrition Facts (Per Serving):
- Calories: 386.2
- Fat Content: 11.1g
- Saturated Fat Content: 5.7g
- Cholesterol Content: 191.6mg
- Sodium Content: 299mg
- Carbohydrate Content: 57.2g
- Fiber Content: 0.8g
- Sugar Content: 31.7g
- Protein Content: 14.3g
Ingredients:
- 3 cups milk
- 1/4 teaspoon salt
- 1/2 cup sugar (divided)
- 1/2 cup cream of wheat
- 4 eggs, separated
- 2 teaspoons vanilla
Instructions:
| Step | Description |
|---|---|
| 1 | Beat egg whites until foamy. |
| 2 | Gradually add 2 tablespoons of sugar to the egg whites while continuing to beat until meringue forms soft peaks. Set aside. |
| 3 | In a saucepan, heat the milk and salt over medium heat until it reaches a full boil. |
| 4 | Slowly sprinkle in the cream of wheat, stirring constantly to prevent lumps from forming. Continue stirring until the mixture thickens. |
| 5 | In a separate bowl, beat together the sugar and egg yolks until well combined. |
| 6 | Slowly add the egg yolk mixture to the hot cream of wheat mixture, stirring constantly. Cook over low heat for an additional 3 minutes. |
| 7 | Remove the mixture from the heat and carefully fold in the prepared meringue and vanilla until well combined. |
| 8 | Pour the pudding into individual serving dishes and allow it to cool to room temperature. |
| 9 | Serve the Cream of Wheat Pudding with your choice of custard sauce or fruit sauce, such as strawberry or raspberry sauce, for a delightful finishing touch. |
Notes:
- Be sure to stir the cream of wheat mixture constantly while cooking to prevent it from sticking to the bottom of the saucepan.
- For a richer flavor, you can substitute some or all of the milk with heavy cream.
- Leftover pudding can be stored in the refrigerator for up to 3 days. Simply reheat before serving, if desired.
- Experiment with different fruit sauces to find your favorite pairing for this classic Mennonite dessert.
