INGREDIENTS:14 oz. liquid eggs
2 lbs. 2% milk
1 oz. soybean oil
12 oz. all purpose flour
½ oz. salt
DIRECTIONS:1. Preheat oven to 375°F. Place all ingredients in a mixer and beat until smooth.
2. Let the mixture rest for 30 minutes.
3. Oil a 2in. insert pan. Pour mixture into pan.
4. Bake at 375°F for 10 minutes. Lower temperature to 325°F and bake 20 minutes more, until internal temperature reaches 160°F for 15 seconds and pudding is puffed.
5. To serve: cut into 28 pieces and serve immediately.
*If making more than one recipe, place the pans in the oven at 10 minute intervals so pudding can be served hot from the oven to the serving line. No holding please!SERVINGS:28, 2 oz. portions*From:John Lear, Executive Chef of Operations University of New Hampshire