For the Pudding. Put the lemon juice, vanilla, optional maple extract and butter in a medium bowl. Set a fine metal strainer over the bowl, and keep convenient to the stove. In a medium saucepan, whisk together the milk, pumpkin puree, cornstarch/flour, yolks, salt, maple syrup and spices. 3⁄4 cup whole milk. 1⁄2 pint heavy cream (1/2 pt is equal to 1 cup) 1 teaspoon vanilla extract. Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*. You can also put sliced peaches or bananas on top of filling before sealing with the cake.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined; pour into a 2-quart baking dish. Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes.

--> Ingredients. * 1/2 cup coco powder. * 1 cup sugar. * 1/2 cup milk powder. * 1/2 tea spoon of salt. * 4 1/4 cup water. * 4 large blade of corn starch (I use flour kastard) * 1/2 tea spoon vanilla essentialism. * 3 large blades butter (I lie two large blades je) Agar2 powder * 1 package (10-11gm) How to Make Chocolate Pudding: 1.

Cream Cheese Layer. In a medium mixing bowl, beat the cream cheese until smooth, light and fluffy. Add ¼ - ½ cup of powdered sugar and beat until smooth. Fold in half of the homemade cool whip mixture and spread evenly over the Oreo crust. Refrigerate while making the pudding layer.
500ml milk. 50g cornstarch. 50g sugar. 1 cup coconut shred. Add half of the milk into a non-stick pot and add in sugar; mix till combined. In a bowl, add in the rest of the milk, and add in cornstarch, mix till fully combined. Bring the pot with sugar and milk to the stove, and turn the heat to medium-low.
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    • pudding ingredients and procedure