Cornstarch Custard Pudding Food

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CORNSTARCH PUDDING



Cornstarch Pudding image

Provided by Vintage Recipes by Billie Hillier

Categories     Dessert Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
1/2 cup cold milk
2 cups scaled milk
1 teaspoon vanilla

Steps:

  • Mix cornstarch, sugar, and salt
  • Combine the cornstarch mixture with the cold milk
  • Cook in double boiler stirring until thick
  • Cover and cook 15 - 20 minutes
  • Add vanilla
  • Pour into large dish or in divided dishes

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

OLD-FASHIONED CORN STARCH CUSTARD (PUDDING)



Old-fashioned Corn Starch Custard (Pudding) image

A versatile egg-free vanilla custard that can be used as a pudding, cake filling or pastry filling.

Provided by A Coalcracker in the Kitchen

Categories     Desserts

Number Of Ingredients 6

3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
1/2 cup cold milk
2 cups scaled milk
1 teaspoon vanilla

Steps:

  • In the top of a double boiler, mix cornstarch, sugar, and salt
  • Add the cold milk to the cornstarch mixture, set aside
  • In another saucepan, scald 2 cups milk; slowly add to cold milk mixture
  • Cook in the top of a double boiler stirring until thick
  • Cover and cook 15 - 20 minutes
  • Add vanilla, stir in well.
  • Pour into large dish or in divided dishes. Placing plastic wrap directly on the surface while cooking prevents a skin from forming. Serve slightly warm or chill.

Nutrition Facts :

CUSTARD PUDDING



Custard Pudding image

This simple recipe makes the most amazing custard. It thickens as it cools. In some countries, cornstarch is called corn flour. My (American) cornstarch has a very fine powdery texture, resembling powdered sugar. - Jenny Jones

Time 15m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
2 Tablespoons cornstarch (not corn flour)
2 cups milk (whole milk or low fat)
2 egg yolks

Steps:

  • In a medium saucepan, combine the sugar & cornstarch.
  • Slowly whisk in the milk & egg yolks.
  • Place over medium heat and bring to a boil. Cook about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  • Pour into serving cups and let stand to cool or refrigerate, UNDISTURBED, until it's set - about an hour.

HOMEMADE CHOCOLATE PUDDING WITHOUT CORNSTARCH



Homemade Chocolate Pudding without Cornstarch image

How to make chocolate pudding from scratch without cornstarch, using cocoa powder and real chocolate.

Provided by Alyssia Sheikh

Categories     Dessert

Time 20m

Number Of Ingredients 8

¼ cup all-purpose flour (or 1-to-1 gluten-free flour, if desired)
½ cup granulated sugar (or coconut sugar/sweetener of choice)
4 Tbsp unsweetened cocoa powder
¼ tsp salt
3 cups milk of choice (room temperature (separated into ½ cup and 2½ cups))
3 egg yolks (room temperature)
5 oz ~⅔ cup dark or milk chocolate, finely chopped
½ tsp vanilla extract

Steps:

  • Add flour, sugar, cocoa powder, and salt to a bowl and whisk to combine.
  • Add ½ cup of milk and egg yolks one at a time, whisking to combine after each.
  • Set aside.
  • In a saucepan, add remaining 2½ cups of milk and bring to a simmer over medium-high heat.
  • Once simmering lightly, remove from heat and slowly pour hot milk into cocoa mixture, whisking constantly to combine. (You don't want to scramble the eggs!)
  • Add entire mixture back into saucepan and return to the heat.
  • Whisk constantly over medium-high until thickened, so the pudding leaves a "trail" as you whisk (2-3 minutes).
  • Remove from heat and add chopped chocolate and vanilla, stirring until smooth.
  • Transfer pudding into small containers and allow to cool. (It will thicken as it cools.)
  • Serve chilled or at room temperature. Store in airtight container(s) in the fridge for 5-7 days.
  • Enjoy on its own, or use to make DIY pudding dirt cups with crumbled Oreos and gummy worms!
  • Yields 10 servings of pudding, in 4oz mason jars.

Nutrition Facts : ServingSize 4 oz, Calories 151 kcal, Sugar 18 g, Fat 7 g, Carbohydrate 22 g, Fiber 1 g, Protein 3 g

CORNSTARCH CUSTARD PUDDING



Cornstarch Custard Pudding image

This is from my husband's home economics class from 1979. We love it. I especially love to eat it warm.

Provided by Janae

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch and salt in double boiler.
  • Gradually stir in milk, stir well.
  • Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
  • Cover and let cook for ten minutes.
  • Beat 2 eggs with an electric beater.
  • Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
  • Repeat 3 times.
  • Stir well and cook for 2 more minutes.
  • Remove from heat.
  • When slightly cooled, stir gently, and add vanilla.

CUSTARD/PUDDING



Custard/Pudding image

My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.

Provided by MsLizze

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 6

2 -3 tablespoons cornstarch
1/2 cup sugar
3 eggs
1 (12 ounce) can evaporated milk
1 cup skim milk
1 teaspoon vanilla

Steps:

  • Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
  • In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
  • Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
  • Cook the mixture until it reaches desired thickness, stirring constantly.
  • Stir in the vanilla.
  • Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.

Nutrition Facts : Calories 410.4, Fat 13.5, SaturatedFat 6.9, Cholesterol 220.5, Sodium 240.5, Carbohydrate 54.7, Fiber 0.1, Sugar 33.6, Protein 17.3

CORNSTARCH PUDDING



Cornstarch Pudding image

My Grandma made this for me when I was a little girl..And so did my mother..I make it for my kids and Grandkids too.

Provided by catherine smith

Categories     Puddings

Time 30m

Number Of Ingredients 5

1/2 tsp sugar
3 Tbsp cornstarch
1/4 tsp salt
2 c milk
1 1/2 tsp vanilla extract real

Steps:

  • 1. Mix it all in a saucepan except for the milk and vanilla.Put on the fire and slowly add the milk while stirring constantly until thick enough.Add vanilla.Serves four people.

CUSTARD PUDDING



CUSTARD PUDDING image

A great pudding to enjoy with the family. Sure to become a family classic !

Provided by baina009

Time 1h45m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Make the custard .Combine the custard powder and a little of the milk and mix untill smooth. Add the remaining milk and mix together. Pour the mixture into a pan, adding the sugar and sour cream as well, and stir over a medium heat until thickened. Remove from the heat and cover with cling film or a lid to prevent a skin forming.
  • Preheat the oven to a moderate 180 degrees (160 degrees if a fan assisted oven ).Gas mark 4.
  • Making the sponge. Beat together the butter and sugar until light and creamy. Add the eggs one at a time, beating and mixing well after each addition. Gently fold in the flour and custard powder alternatley with the cream.
  • Assembling the dish. Pour half of the mixture into a 2 litre ovenproof dish, and top with the custard. Pour over the remaining sponge mixture and smooth out .
  • Bake for 45-50 minutes, or until firm to touch. Serve with stewed apples or custard, if liked.

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