Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ¾ Cup instant dry milk
- 3 Tbsp sugar
- 3 Tbsp cornstarch, measured without packing
- ¼ tsp salt
- ¾ Cup milk
- 1 ¼ Cups water
- 1 Egg beaten
- 1 tsp vanilla extract
- 1 Tbsp unsalted butter, cut into bits
- 1 California avocado, mashed with a bit of lemon juice
- =
Directions
Mix instant dry milk, sugar, cornstarch and salt into heavy saucepan and slow whisk in milk and water.
Cook, stirring over moderate heat until pudding thickens and bubbles form around edges.
Cook 2 minutes longer stirring constantly. Remove from heat.
In small bowl, add vanilla to beaten egg. Stir in California avocado.
Add 1/2 cup of hot pudding to this mixture and stir.
Return mixture to saucepan and whisk until blended. Whisk in butter bits.
Strain into 4 individual serving dishes.
Cover with plastic and chill.