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Reply to "pudding...instant vs cook and serve"
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[quote=Anonymous]Oh, I adore pudding. I've tried the European brand organic cook and serve vanilla pudding and it's pretty good. I've also made homemade but it always seems a bit too thin. Here are two questions for you pudding cookers: 1) Can I use 2% instead of whole milk? We never have whole on hand but I often end up with too much 2% and need to use it up. I find the 2% works okay with the cook and serve stuff. 2) What do you guys do with all the extra egg whites? I freeze them and periodically make meringue, but between all the carbonara, pasta dough and the puddings or pastry creme, I just don't want that much meringue. Would love suggestions for more recipes that use egg whites! I keep trying to sell my husband on egg white omelettes but he's not having it. [/quote]
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