Muscadine Pudding

Name: Muscadine Pudding
Total time: 30 min
Yield: 8
Ingredients: 6 ripe muscadines; 2 cups (ch) of milk; 1/2 can of condensed milk; 1/2 can of half-and-half without serum; 1 envelope (12 g) of unflavored gelatin; Sauce; 2 ripe muscadines; 1 cup of water; 2 tablespoons of sugar

1
6 ripe muscadines
2
2 cups (ch) of milk
3
1/2 can of condensed milk
4
1/2 can of half-and-half without serum
5
1 envelope (12 g) of unflavored gelatin
6
Sauce
7
2 ripe muscadines
8
1 cup of water
9
2 tablespoons of sugar

Ingredients

1
6 ripe muscadines
2
2 cups (ch) of milk
3
1/2 can of condensed milk
4
1/2 can of half-and-half without serum
5
1 envelope (12 g) of unflavored gelatin
6
Sauce
7
2 ripe muscadines
8
1 cup of water
9
2 tablespoons of sugar

Directions

1
Pit the muscadines and remove the seeds
2
Bate them in a blender with milk, condensed milk, half-and-half, and unflavored gelatin that should be dissolved according to the packaging instructions
3
Distribute the pudding in a mold or individual molds
4
Refrigerate until firm
5
Sauce
6
Blend muscadines, water, and sugar in a blender until well combined
7
Pour the mixture into a saucepan, heat over low heat, and let it cook for approximately 10 minutes, stirring constantly, until it thickens slightly
8
Allow to cool, cover the pudding
9
Serve chilled.