Homemade Pudding From Scratch Recipes

Steps:

• In a pot(or the microwave) get all 3 cups of milk scalding.
• Whilst the milk boils; separate the eggs and discard the whites (if desired, you can set aside for an omlette or a meringue)and beat the cornstarch and sugar in the bowl with the egg yolks. It will have a hard time coming together at first; but keep whisking, it'll get there.
• Keep milk very hot. Pour all of the egg yolk mixture into the scalding milk and beat vigorously until the mixture seems completely liquified. Add the salt, vanilla extract, and butter. Keep whisking until butter is well incorporated.
• Keep warm and continuosly stir until the pudding thickens. Once thick (if making chocolate) add the sifted cocoa powder and stir until well incorporated.
• Serve warm or refridgerate for 2 hrs (preferred) and serve with or without garnish.

Steps:

• In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
• Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Steps:

• Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
• In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth.
• Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
• Whip cream until stiff.
• When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more.
• Note: Cooking time is cooling time.

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy.
• Stir-ins:
• Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
• Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
• Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
• Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
• Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.

Steps:

• Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
• Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
• Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

Steps:

• Combine pudding mix ingredients; store in an airtight container. For pudding, combine 1-1/4 cups mix and milk in a 2-qt. saucepan. Bring to a boil over medium heat, stirring occasionally; boil for 1 minute. Remove from the heat. Stir a small amount into egg; return to pan. Cook and stir over medium heat for 2 minutes. Remove from the heat; add butter and vanilla. Mix well. Pour into dishes; cover and chill 2-3 hours.

Steps:

• Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture.
• Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly.
• Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl.
• Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, 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:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
• Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

Steps:

• In a large saucepan over medium heat, combine the milk, sugar, and cornstarch.
• Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat.
• Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan.
• Cook over medium heat until nearly bubbly, but do not boil.
• Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat.
• Stir in the butter and vanilla; mix until well blended.
• Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.

Steps:

• For mix, sift together all ingredients. Store in an airtight container or resealable plastic bag. , For pudding, combine 1 cup mix with milk in a saucepan. Bring to a boil, stirring constantly. Stir in butter and vanilla. Pour into individual serving dishes. Serve warm.

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, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.