HOMEMADE VANILLA PUDDING
This is an old Amish recipe. And I LOVE IT. You can eat it for breakfast, have it with lunch or it can be a nice desert.
Provided by Chef Ryley
Categories Dessert
Time 17m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix all of the following ingredients together in a 2-quart microwave safe bowl:milk, eggs, cornstarchand sugar.
- Mix until smooth, then heat in the microwave, uncovered, on high for 45 seconds.
- Set the bowl on a hot pad, stir.
- Repeat steps 3 and 4 eight times{ mark each time you do this so you don't loose count}.
- Then stir in vanilla and butter.
- Let cool for 2 hours{ eating the pudding before it is fully cooked may upset your stomach}.
Nutrition Facts : Calories 153.3, Fat 6.6, SaturatedFat 3.6, Cholesterol 91.1, Sodium 86.8, Carbohydrate 17.7, Sugar 10.1, Protein 5.7
VANILLA PUDDING
Make and share this Vanilla Pudding recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture in double boiler.
- Cook until thick; take off stove, then add butter and vanilla.
- You can use as pudding and top with Cool Whip or use pudding with bananas for banana pudding You can also add 2 unsweetened chocolate squares at the beginning and make a chocolate pie or pudding.
- For butterscotch pie or pudding, use 3/4 cup light brown sugar firmly packed and 1/4 cup sugar instead of 3/4 cup sugar, then cook as directed.
- You can also make a banana plate pie with the vanilla mixture, just cook as directed.
- In baked pie shell, line bottom with bananas; pour a layer of pudding, then a layer of ba nanas, then pudding.
- You can top with Cool Whip or meringue.
Nutrition Facts : Calories 270.9, Fat 9.2, SaturatedFat 5.1, Cholesterol 122.8, Sodium 318, Carbohydrate 42, Fiber 0.1, Sugar 30.1, Protein 5.5
VANILLA PUDDING
This is an easy and very nice tasting desert. It goes well after a heavy meal or when you want something slightly sweet.
Provided by bluebayou
Categories Desserts Custards and Pudding Recipes
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 23.6 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 166.8 mg, Sugar 19.2 g
EASY VANILLA PUDDING
This was a recipe my mom would make when we were young. I think she originally got it from the back of the cornstarch box. To make this chocolate pudding, increase the sugar to 2/3 cup and add 2-3 Tbs cocoa with the cornstarch.
Provided by Tarbean
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk.
- Bring to a boil over medium heat. Boil 1 minute, sitrring constantly.
- Remove from heat. Stir in butter and vanilla. Chill.
VANILLA PUDDING PIES
Steps:
- Preheat the oven to 350 degrees F. Spray the cups of a 12-cup muffin tin with cooking spray.
- Cut the cookie dough into twelve 1-inch slices. Press each slice into a cup of the muffin tin, making sure to spread it evenly over the bottom and sides. Bake until the crust is set and the sides begin to turn golden brown, 25 to 30 minutes. Let cool in the muffin tin, then carefully remove.
- When ready to serve, fill with 2 to 3 tablespoons vanilla pudding, top with a few berries and dust with confectioners' sugar. Serve immediately.
VANILLA PUDDING
Toss the boxed variety and serve smooth homemade pudding for dessert.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl until combined. Whisk in the egg yolks and remaining 1/2 cup milk until smooth.
- Pour about 1 cup of the hot milk into the egg mixture and whisk until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Continue to cook, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency, about 3 minutes. Remove from the heat and stir in the vanilla extract.
- Divide the pudding among 6 to 8 small ramekins or dessert cups. Place a piece of plastic wrap directly on top of each pudding and refrigerate until completely cooled and set, about 4 hours. Serve with a dollop of whipped cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
VANILLA PUDDING
Super creamy and easy, this classic pudding is great all on its own or can be dressed up with our suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
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.
OLD-FASHIONED VANILLA PUDDING
Make and share this Old-Fashioned Vanilla Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 234.6, Fat 8, SaturatedFat 4.5, Cholesterol 92.7, Sodium 97.2, Carbohydrate 34.6, Sugar 25.2, Protein 6.1
VANILLA PUDDING
Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
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.
CREAMY VANILLA PUDDING
This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. -Jeanne Bullard, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 7g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 436mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
CLASSIC VANILLA PUDDING
Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
- Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
- Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
- Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Nutrition Facts : Calories 357 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g
VANILLA OR CHOCOLATE PUDDING
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
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.
TASTY VANILLA PUDDING
I think one of the best thing is homemade products. This one definitely fits that category. Much better then any instant pudding. And this pudding is very rich and creamy...
Provided by Paragon
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Get out a 3 quart saucepan. Combine the sugar and cornstarch. Slowly stir in the milk. I use a whisk to make sure the cornstarch doesn't get lumpy. If the milk is cold, so much the better, (cornstarch dissolves quicker in cold liquids) Heat the pudding over medium heat. Stir constantly,Keep stirring it until it boils.
- Wait a minute, so that it boils for a full minute.
- Next crack your egg into a cereal bowl. Scoop a bit of the hot pudding into the bowl with the egg. Stir the egg up pretty fast (so it doesn't cook in the hot pudding) until it is well mixed. Then put the egg/pudding mixture back into the pot. Whisk it up smooth. Bring the pudding back to a boil and then remove it from the stove. Drop in the butter and the vanilla. Stir until butter melts.
- Pour it into small resealable plastic containers if you want to send it in a lunch box.
Nutrition Facts : Calories 284.9, Fat 12.4, SaturatedFat 7.6, Cholesterol 69.1, Sodium 131.7, Carbohydrate 36.6, Fiber 0.1, Sugar 22.5, Protein 6.3
HOMEMADE VANILLA PUDDING
A delectable dessert. There is no substitute for the butter.
Provided by Rosemary
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g
VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
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