By Catherine Hill


Cost in full: Eggs $2 per dozen on sale of which wee need 4 egg yokes which is $ 0.34, Confectioner’s sugar  $2 and we need ¾ cup which is $0.38. C&H Pure Cane Granulated White Sugar 10 lbs. bag $5.77 and we need ¼ cup which is about $0.08, Milk $4 and we need about 2 1/2 cups which is $0.63, Gold Medal All Purpose Flour 5 lb. <$3 which we need 1/4 cup which is $0.09, 1 Packet of Knox Original Gelatin Unflavored 32 count box cost about $12 and we need 1 packet which is $0.37, and (optional) McCormick Pure Extract Vanilla 2 oz. bottle $5.75 and we need 1 ½ teaspoons which is $0.72. = $2.69

Cost preserving: $0.25 per 2 oz. serving

Note on cost estimates:

If you must buy it all for the first time and don’t have any of the items needed in the pantry you will need $28.77-$34.52 your shopping budget. If you want chocolate mother’s cream, add another $5 or so to your budget. It is clear by the list that all of the ingredients have multiple uses and or will last you a long time. I have had the same box of gelatin packets for 18 months and I still have many of them left.

I’ve based my estimates on prices at my local urban supermarket and using the Internet in January 2017. The cost will change by region and type of store and with inflation. Please consider this when looking at my estimate and planning your shopping trip budget.


Is this going to be super hard? Moderately difficult I would say, my dears.


Freezing:  I have not tried it and my gut says it’s not a good idea.

Time: In refrigerator keep 4 days


Serves: It depends on the application but I think it makes about 3 cups and that a ¼ cup serving is nice. That would be about 12 servings


Prep time: 16 minutes
Cooking time: 20 minutes
Refrigeration time: 4 hours

Total time to make: 4 hours, 36 minutes

Cleanup time: 20 minutes


Use an apron and stay alerted when working with hot thick liquid. No need for a boo-boo. Follow all directions about handling the mixture to cool it, as these instructions will help prevent spoiling.


  • Microwave
  • Measuring cups
  • Medium mixing bowl
  • Medium Saucepan
  • Whisk
  • Wooden spoon
  • Fine mesh strainer
  • 1 Bowl that can hold >3 cups
  • If making chocolate mother cream, 1 Bowl that can hold >2 cups


5 Large egg yokes*

3/4 C Confectioner’s sugar (must contain corn starch if not add 1 tsp corn starch or other starch and sift)

1/4 C Granulated white sugar

2 1/2 C Whole milk*

1 Packet of Knox Original Gelatin Unflavored

1 1/4 Tsp. real vanilla extract (optional)

1/4 C All-purpose flour


For vegans:

To make this vegan, the recipe would have to completely change. Sorry.

For lactose intolerance:

Use 2 cups almond or oat milk and for thickness, add 1-teaspoon corn starch mixed into the powder sugar before incorporating into the egg yokes but the amount of liquid depends on the consistency of the milk substitute.

  1. Separate eggs. I recommend using two little cups to first separate the eggs placing the egg white into one then the yoke in to the other after separating each egg transfer each yoke into the mixing bowl you will make the thickening mixture in. This way if you get a broken yoke, you can set that single egg aside with out contaminating the other eggs with yoke or white. It is less pressure this way. Make a mistake, no worries, you can scramble that egg later for another meal.
  2. In a medium mixing bowl whisk egg yokes, confectioner’s sugar, white sugar, and 1/2 cup of the milk until smooth.
  3. Sprinkle gelatin over the top of the mixture. Then mix for 30 seconds to one minute and let stand 5 minutes. Add flavorings like vanilla if you want them at this stage.
  4. Sprinkle flour gradually while whisking until smooth. When smooth, set yokes mixture near the stove. If you set it far away step 5 might be awkward.
  5. Pure 2 cups of milk into pan and heat on medium to medium-low heat. To get a jumpstart use the microwave by heating milk on a medium setting for 1½ minutes. After which transfer the 2 cups of milk to a pan on stove and heat on medium. Now the major part of prep is done.
  6. When your finger can’t stand the heat for more than 1 second in the milk but it’s still far way from a simmer add about a 1/4 of a cup of the heated milk to the yokes mixture while wishing.
  7. Repeat step 5 until egg mix is warmed well. Be careful to mix well each time you add hot milk to avoid curdling the yokes. This step is called tempering. It allows you to keep the protein in the yokes from setting up into scrambled eggs by letting other molecules get in-between the proteins before heat solidifies them.
  8. Add mixture to the pot while whisking. Whisk mixture vigorously while making good contact with the bottom and all sides of the pan 2-5 minutes. You will notice
    a foam building on top. No worrying! This will later go away as the eggs and
    flour cook.

Do note that if you get too much foam that you think it may over flow, this means you need a bigger pan. If this happens, it’s no biggie. Firstly, take mixture off of heat and transfer mixture to bigger pan. Then move back to heat and start heating and whisking again.

  1. Turn up the heat slightly to a medium high and continue whisking for 2-5 minutes. The mixture needs to become thickened.
  2. It must come to a light boil for at least 1 minute. After you start seeing and feeling it thicken and the foam starts to lessen you can slow your whisking to see if bubble comes to the surface. If it boils fast take off heat for a few seconds at a time and whisk to keep the bottom from scorching. If thickens too quickly but still taste of raw flour add a 1/3 cup of milk and continue to cook. It may take a moment to regain you heat level, so be patient. The total time it will take to thicken will depend on how hot it started out at and the flours starch level. Just keep in mind you must never stop whisking.  
  3. Take off heat and keep whisking, keeping in mind that you don’t want the thick mixture to burn on the bottom. It should take in total 8-14 minutes of vigorous whisking from start to end, but it may take more.
  4. Once the mixture is not in danger of scorching, test it. Take a wooden spoon and stir the pot several times. Bring the spoon out. After waiting a few seconds to cool, then slide a finger from business end to handle making a line. Then tap spoon twice on edge of pot. The sauce should hold its line. If it doesn’t clean the spoon or get a new one and retest after cooking two more minutes.
  5. Strain into a bowl and refrigerate 30 minutes to 1 hour.
  6. Once cooled to the touch you may mix in the top film/skin and cover with plastic wrap. The wrap must touch the surface to avoid a skin forming.
  7. Chill for at the least 4 hours before using. It is best to give it over night.


Light Rum, amaretto, Cream DeMint 1 1/2 Tsp. add during step 1.

To intensify liquor flavor you may consider adding 1/4-1/2 Tsp. of an all natural flavor or extract. For anything like coconut or banana flavor, do be conservative and start with a ¼ tsp.

To make it Chocolate Mothers Cream

  1. Before step 13. Melt 2-4 Oz, semi-sweet chocolate in a small bowl for 30 seconds at a time in a microwave.
  2. Add 1 Tbl. coconut oil and stir (but this is a optional step).
  3. Add ¼ C mother’s cream and mix well.
  4. Then continue to the straining, cooling and storage procedure steps 13-15.

Serving suggestions:

Pair this pudding with fresh berries and other fruits in martini classes or small bowls.
Use in cakes and other pastries.