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.
VERY VANILLA RICE PUDDING
Make and share this Very Vanilla Rice Pudding recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
- Preheat oven to 375.
- In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
- Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
- Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
- The pudding will keep in the fridge in an airtight container for 3 days.
Nutrition Facts : Calories 199.5, Fat 1.9, SaturatedFat 0.3, Sodium 72.5, Carbohydrate 32.3, Fiber 1.9, Sugar 8.4, Protein 5.8
RICE PUDDING
Provided by Ellie Krieger
Categories dessert
Time 1h15m
Yield 8 servings (2/3 cup, 1 teaspoon condensed milk)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
- Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 183 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 81 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 6 grams, Sugar 12 grams
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.
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.
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
CREAMY VANILLA PUDDING
Creamy rich and so good, a good quality pure vanilla extract will only improve this pudding even more! This takes minutes to make just mix everything in a saucepan and stir until thickened! Make certain to use a heavy-bottomed saucepan for this to prevent scorching or it can also be made in the microwave removing to stir a few times.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287.9, Fat 17.8, SaturatedFat 10.8, Cholesterol 93.9, Sodium 223, Carbohydrate 27, Fiber 0.1, Sugar 17.2, Protein 4.2
VANILLA PUDDING MIX
As hard as I tried I could not find a recipe for Vanilla Pudding mix that I could use as a base for other puddings or to add to other recipe's that I wanted to make, yet didn't want to buy a bunch of packages of pudding for. After 5 (yes I said 5) attempts I came up with one that was creamy enough, and tasty enough to call good. This can be made ahead...then just add a few ingredients and you have pudding. Great for gifting and camping...Higher in Calories yet low in sodium and potassium.*** NOTE*** for those missing the flavor of eggs or having problems with this setting up properly ... I found I liked it better when I added two egg yolks slightly beaten and put some of the hot mix in whipped it and added to the pudding mix as it cooked. You are right it adds to the flavor.
Provided by Chabear01
Categories Dessert
Time 30m
Yield 9 batches, 36 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients into a large bowl, mixing well with each addition. Pour into a food processor and process until a fine powder.
- At this stage you can put it into a jar with a good seal, label and add a card with the following instructions for gifting, or label it for your own future use.
- Over double boiler, with water to boiling stage, put 1 cup of powdered pudding mix into saucepan, slowly adding milk while you stir (I used a whisk for lighter fluffier pudding) Stir constantly for approximately 10-15 minutes or until pudding comes to thickness of your liking. Remove from double boiler, add vanilla and butter, whisk or stir until throughly blended.
- Pour into individual serving dishes and refrigerate.
- NOTE:.
- Due to DH illness I used reconstituted dry milk for the 2 c milk, this does affect the flavor slightly.
Nutrition Facts : Calories 142.8, Fat 0.9, SaturatedFat 0.6, Cholesterol 4.1, Sodium 83.9, Carbohydrate 31.1, Sugar 26.1, Protein 3.1
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.
RICH VANILLA PUDDING
A comforting way to enjoy vanilla's flavor. For a ladies luncheon or Mother's Day, spoon pudding into pretty teacups and serve with a dollop of whipped cream and a drizzle of dulce de leche! Slightly adapted from Jane Snow, Akron Beacon Journal.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
- Remove from heat. In a thin stream, gradually add 1 cup of hot mixture to beaten egg yolks while whisking vigorously. Scrape hot egg mixture into saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl or ramekins or teacups. Cover surface directly with plastic wrap, and chill in the refrigerator for about 2 hours.
- Serve topped with whipped cream and dulce de leche, as desired.
- NOTE: If using a vanilla bean in place of the extract, just add the split and scraped bean in step 1 when you add the half-and-half. Be sure to remove the bean pod before step 2.
VANILLA CHIA PUDDING
A nice healthier pudding!
Provided by Fiona Taylor
Categories Desserts Custards and Pudding Recipes
Time 8h15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.
Nutrition Facts : Calories 180.5 calories, Carbohydrate 18 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 7.5 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 54.1 mg, Sugar 9.2 g
VANILLA BEAN RICE PUDDING
Make and share this Vanilla Bean Rice Pudding recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 2h40m
Yield 12 desserts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well.
- Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture.
- Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed.
- Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg.
- Return egg mixture to slow cooker, stirring constantly with a whisk.
- Cook 1 minute while stirring.
- Remove inner vessel from slow cooker.
- Let stand 5 minutes, and mix cinnamon, and sour cream.
- Discard vanilla bean.
- Serve warm , not hot or refrigerate until fully chilled.
Nutrition Facts : Calories 261.9, Fat 1.9, SaturatedFat 1, Cholesterol 22.2, Sodium 178.1, Carbohydrate 54.6, Fiber 0.8, Sugar 31.4, Protein 7.5
WARM VANILLA PUDDING
Take a bite of delectable and creamy goodness with this Warm Vanilla Pudding recipe. Layered with banana slices and whipped topping, this creamy vanilla pudding dessert is served warm and garnished with wafer cookies.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Warm the milk in a medium sauce pan. Add the vanilla pudding and whisk until it comes to a rolling boil.
- Continue to whisk for about 1 minute.
- Remove from the heat. Let it set for about 5 minutes.
- Mix thoroughly. Spoon into bowls or cups; layer alternately with banana slices and whipped topping. Top with more bananas, whipped topping and a couple of vanilla wafers.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.8095 g, Sugar 0 g, Protein 4 g
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