No cereal in the house means no milk in the house, since I don’t like milk all that much either (let it be known that, for both of us, ice cream is an entirely different
obsession story). I do buy milk
occasionally, usually when a recipe calls for it, but I’m not often left with
excess milk on hand. Thankfully I have a few favorite ways of using extra milk:
homemade ice cream,
of course, but also pudding!
tbsp. Although I kept things simple with the crust and pudding, this would be divine with homemade whipped cream on top!
pudding adapted from allrecipes, crust from Moose Tracks Ice Cream Cake
for the crust-
-20 peanut butter sandwich cookies
-4 tbsp butter, melted
for the pudding-
-3/4 cup sugar
-2 tbsp all-purpose flour
-3 tbsp cornstarch
-1/4 tsp salt
-2 cups milk
-4 egg yolks
-2 (1 oz) squares unsweetened chocolate
-1 tbsp butter
-1 tsp vanilla extract
1. To make the crust, crush cookies in food processor or resealable plastic bag. Mix with melted butter and press into a 9-inch pie pan. Bake at 350F for 8 minutes.
2. In a medium saucepan, combine the sugar, flour, cornstarch, and salt. In a separate bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture, cooking over medium heat. Stir constantly until mixture comes to a boil. Boil and stir for 1 minute.
3. Remove from heat and add chocolate, butter, and vanilla. Stir until smooth.
4. Pour pudding into crust. Place plastic wrap over the filling to prevent skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.