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.
LAUREL'S KITCHEN VANILLA PUDDING
From the New Laurel's Kitchen cookbook-the 1986 edition. Laurel points out that if you wish to use honey in this recipe, depending on which type you use, it may not work as the honey will make the pudding runny. I've learned that the hard way! Furthermore, I have substituted rice milk and soy milk in this pudding recipe. Plans are to try this recipe sometime in the near future using agave nectar instead of brown sugar. (Stay tuned.) Laurel also offers a version with egg, which is the version I use and have always used. The egg is optional, although the pudding will not be as rich tasting. Your call.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
- Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt.
- Whisk together the arrowroot (or cornstarch) and the remaining milk. Add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. Be careful not to burn or scorch the pudding!
- In a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. Whisk quickly to incorporate and to avoid curdling the egg. Add this mixture back to the saucepan and continue stirring constantly until mixture is thickened.
- Once thickened, turn off heat and set the pan aside to cool about 15 minutes.
- Stir in the vanilla extract.
- If desired, top the pudding with toasted nuts for garnish.
- Serve warm or cold.
OLD-FASHIONED VANILLA PUDDING
This creamy vanilla pudding is sure to be a favorite. "It's always good and so easy to make," confirms Katie Anderson of Spokane, Washington.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
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
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
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