Daphne Oz Makes An Old Fashioned Vanilla Pudding Food

OLD-FASHIONED VANILLA PUDDING

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.

DAPHNE OZ MAKES AN OLD-FASHIONED VANILLA PUDDING

Steps:

• In a medium saucepan, combine sugar, salt, and flour
• Slowly stir milk into dry mixture
• Place over medium-high heat and cook, stirring continuously, until the mixture is simmering and begins to thicken
• Remove from heat
• Meanwhile, use a whisk to beat egg yolks in a small bowl
• Briskly whisk in a small amount of the hot milk mixture (about ½ cup), then pour the tempered egg yolk mixture into the remaining milk mixture, whisking continuously
• Add the butter, vanilla and, if using, vanilla bean seeds, and whisk to combine
• Return the saucepan to the stove over low heat, then cook, stirring continuously with a wooden spoon, until the mixture becomes thick, about 5 minutes
• Remove from heat and serve cooled slightly or at room temperature

VANILLA PUDDING

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.

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

VANILLA PUDDING

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

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.

OLD-FASHIONED VANILLA PUDDING

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.