Premix dry ingredients and disperse into cold milk with agitation. Preheat to 66-71 C (150-160 F) in a steam jacketed kettle with constant agitation. An HTST process is now employed. A custard-like set can be obtained by filling at temperatures above the gelling point > 54 C (> 130 F) of the formulations. This avoids fracturing the gel during filling. A pudding-like texture can be obtained by filling at 27-38 C (80-100 F) which is below the gelling point. The starch in formula No.1 also contributes to a more puddling-like texture. Note: If nonfat milk solids, skim milk, or condensed milk are used in place of fluid whole milk, the pudding should be homogenized prior to sterilization to disperse the additional fat.
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