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.
OVOS MOLES DE PAPAIA (PAPAYA AND EGG YOLK PUDDING)
This is a recipe that originated in Mozambique which I found on the RecipesWikia website. Eggs are used sparingly in some parts of Africa, and in some regions they remain a sign of fertility. So this dessert would likely be served only for a very special occasion.
Provided by Northwestgal
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the papaya, lime or lemon juice, and water in blender and blend at high speed for about 30 seconds. Scrape sides with a rubber spatula, and blend again until the mixture is a smooth purée.
- With the back of a spoon, rub the purée through a fine sieve into a 2- to 3-quart enamel or stainless-steel saucepan. Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat,.
- Stirring occasionally, cook briskly until the syrup reaches a temperature of 230°F on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.
- Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
- In a deep bowl, beat the egg yolks with a wire whisk or a electric beater for about 1 minute, or until the yolks thicken slightly.
- While beating constantly, pour the hot syrup into the egg yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.
- Divide the mixture among four 4-ounce heatproof dessert dishes, and let cool to room temperature. The dessert will thicken further as it cools. Serve at once, or refrigerate for at least 2 hours and serve it chilled.
Nutrition Facts : Calories 507.9, Fat 5.8, SaturatedFat 2, Cholesterol 207.5, Sodium 25.1, Carbohydrate 115.5, Fiber 2.7, Sugar 109.1, Protein 3.8
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.
EGG CREAM PUDDING (PUDIM DA AVO)
This recipe is from the Azorean Greenbean site, dedicated to preserving Azorean cooking. The recipe was the blogger's grandmother's recipe.
Provided by PanNan
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
- In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it's a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
- Remove from heat and let it cool.
- Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
- To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
- Refrigerate for at least 3 hours, but overnight is the best.
Nutrition Facts : Calories 860.7, Fat 55.5, SaturatedFat 30.9, Cholesterol 331.2, Sodium 300, Carbohydrate 85.2, Fiber 0.6, Sugar 50.9, Protein 8.8
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