Dreamy Vanilla Pudding Recipes

Steps:

• In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
• Pour into individual molds rinsed with cold water; chill until firm and unmold.

Steps:

• In a heavy saucepan combine sugar, cornstarch, salt, half and half cream, cinnamon and nutmeg (if using) bring to a boil whisking vigorously over medium heat.
• As soon as the mixture is very hot whisk in the egg yolk and cook whisking vigorously until thickened and bubbly (about 2 minutes).
• Remove from heat and immediately stir in vanilla and butter until smooth and combined.
• Transfer to a heat-proof bowl, then place a piece of plastic wrap directly over the pudding.
• Cool for about 30 minutes on the counter then refrigerate until cold.

Steps:

• In a saucepan combine milk and butter and bring to a boil.
• In a medium bowl combine eggs, sugar, cornstarch, and salt.
• Slowly whisk 1 cupful of the milk mixture into the egg mixture before adding all to the milk mixture.
• Continue cooking for an additional 5 minutes while constantly stirring.
• Remove from heat and add vanilla.
• Store with plastic wrap over top so that it does not form a skin.
• Refridgerate left-overs.

Steps:

• Preheat oven to 375°F.
• Lightly grease a 13" x 9" baking dish. Tear or cube the French bread into 1" pieces and place in the baking dish.
• In a mixing bowl, beat the eggs, egg yolks, butter, 1 1/4 cups sugar, orange juice, zest and vanilla extract. Set 1/4 cup of sugar aside.
• Add the nutmeg, cinnamon and Rice Dream to the egg mixture; whisking well until blended. Stir in the raisins and nuts if using.
• Pour the mixture over the French bread then lightly stir the mixture to coat and to prevent the bread pudding from burning.
• Let stand for 10 minutes to allow the bread to absorb the mixture.
• Cover the baking dish with aluminum foil. Bake for 35 minutes, remove foil and sprinkle top with the remaining 1/4 cup sugar.
• Baked uncovered for another 30-40 minutes, or until the top is golden and pudding "puffs" up. Add the almonds last 10-15 minutes of baking.
• Serve warm. Dollop with non dairy topping or fresh whipping cream if desired.

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Steps:

• Heat 5 cups of milk in the microwave until hot.
• Mix the eggs, sugar, vanilla and cornstarch with the remaining cup of milk.
• When milk is heated. slowly beat the egg mixture into the hot milk.
• Microwave pudding for 2 minutes at a time until mixture is thickened and creamy.
• Chill and serve.

Steps:

• Slit the vanilla pod lengthways and use the tip of a sharp knife to scrape the seeds into a large saucepan.
• Add the milk and cream to the pan and start to cook over a low heat.
• Slowly bring to a boil, stirring occasionally.
• When the milk boils, stir in the rice and simmer gently for about 30 minutes until the rice is soft and most of the liquid is absorbed.
• While the rice is cooking, beat together the egg yolks and sugar until you have a fluffy mixture that has at least doubled in size.
• Remove the cooked rice from the heat and add the egg mixture gradually into the rice.
• Beat well so the egg doesn't curdle.
• Return the pan to the heat and stir constantly over a low heat for about five minutes without allowing the mixture to boil.
• Let it cool, stirring occasionally.
• Serve as it is, warm or cold.
• For extra special occasions swirl in some stewed fruits (rhubarb or strawberries are good) or, while the rice is cooking, add a bit of orange juice and zest.