VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
HONEY VANILLA PUDDING
A delicious and easy vanilla pudding made with honey instead of sugar!!
Provided by KANDY70
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the milk and salt in a saucepan over medium heat, and bring to a boil. In a cup or small bowl, dissolve the cornstarch in cold water. When the milk begins to boil, stir in the cornstarch mixture, and cook stirring constantly until it thickens, about 5 minutes.
- Remove from heat, and stir in the honey, butter, and vanilla. Pour into a serving dish, cover, and chill. To keep a skin from forming on the top, place a layer of plastic wrap directly on the surface.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 21.4 g, Cholesterol 25.6 mg, Fat 8.8 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 230.9 mg, Sugar 16.8 g
HONEY BREAD PUDDING WITH RAISINS WITH VANILLA SAUCE
The secret to the sticky sweet, distinct taste and perfectly browned edges in this easy bread pudding is honey and butter drizzled over the top of custard soaked French bread.
Provided by Kathleen Phillips | GritsAndGouda.com
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place pieces of bread in a large bowl and pour milk over bread. Give it a gentle stir and let stand 10 minutes.
- Whisk eggs in a medium size bowl; add sugar, raisins, 3 tablespoons butter, and vanilla and stir well. Pour egg mixture over soaked bread as you stir gently. You want the pieces of bread to hold their shape.
- Pour mixture into a buttered 13 x 9-inch baking dish or sprayed with cooking spray. Stir together honey and remaining melted butter; drizzle over bread pudding. Bake at 350° for 40 to 45 minutes or until edges are browned and mixture is bubbly. Serve warm or chilled with or without optional sauce.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
SPANISH HONEY PUDDING
Steps:
- Preheat the oven to 350 degrees and use a little of the butter to butter a 9inch glass pie dish. Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly. Leave the bread to soak for 15 to 20 minutes, turning over once or twice.
- In a large nonstick skillet, heat the remaining butter over medium heat. Fry the soaked bread in the butter until golden, about 2 to 3 minutes on each side. Transfer the bread to the baking dish.
- In a bowl, combine the honey and the hot water and stir until the mixture is evenly blended. Stir in the cinnamon and vanilla and drizzle the mixture over and around the bread. Bake for about 30 minutes, or until golden brown.
HONEY VANILLA RICE-PUDDING CRèME BRûLéE
Categories Milk/Cream Egg Rice Dessert Bake Broil Vanilla Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
- Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
- Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.
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.
BRIOCHE-HONEY BREAD PUDDING
Forget skipping the fat or low cal when it comes to this recipe. Lots of eggs and cream...but really rich and good to eat. Takes some time, but really worth it.
Provided by TishT
Categories Dessert
Time 10h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F.
- Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
- Let cool.
- Shut off the oven With butter, grease shallow 3 qt baking dish.
- In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
- Add bread: pour into baking dish.
- Cover and chill overnight Preheat oven to 350F.
- Bring 8 cups of water to boil Uncover bread mixture.
- Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
- Bake 1 hour or until a knife tests clean.
- Let cool on rack until warm.
- Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
- Slowly whisk hot milk into yolk mixture, pour back into saucepan.
- Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
- Should be the consistancy of eggnog- about 10 minutes or until 170F.
- Remove from heat; stir in vanilla.
- Strain through sieve into bowl.
- Set bowl of sauce in ice bath.
- Stir continuously with rubber until cool.
- Transfer to serving pitcher; cover with plastic.
Nutrition Facts : Calories 444.6, Fat 25.3, SaturatedFat 13.8, Cholesterol 323.8, Sodium 200.2, Carbohydrate 44.4, Fiber 0.5, Sugar 30.5, Protein 10.9
HONEY VANILLA PUDDING
A delicious and easy vanilla pudding made with honey instead of sugar!!
Provided by KANDY70
Categories Custards and Puddings
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the milk and salt in a saucepan over medium heat, and bring to a boil. In a cup or small bowl, dissolve the cornstarch in cold water. When the milk begins to boil, stir in the cornstarch mixture, and cook stirring constantly until it thickens, about 5 minutes.
- Remove from heat, and stir in the honey, butter, and vanilla. Pour into a serving dish, cover, and chill. To keep a skin from forming on the top, place a layer of plastic wrap directly on the surface.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 21.4 g, Cholesterol 25.6 mg, Fat 8.8 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 230.9 mg, Sugar 16.8 g
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