LIGHT VANILLA-BEAN PUDDING
Using a vanilla bean (look for a moist and plump one) instead of extract bolsters the flavor of this pudding; fewer eggs and low-fat milk instead of traditional whole milk make this dessert a smarter choice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Place a fine-mesh sieve over a medium bowl; set aside.
- In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
- Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
- Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
RICOTTA AND VANILLA BEAN PUDDINGS
Provided by Giada De Laurentiis
Categories dessert
Time 3h47m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
- In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
- For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
- To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
CANNELLINI BEAN PUDDING
Make and share this Cannellini Bean Pudding recipe from Food.com.
Provided by dmdonig
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine all ingredients in a blender or food processor.
- Grease a pie tin or baking pan.
- Pour ingredients into pan.
- Bake for 30 minutes or until brown.
Nutrition Facts : Calories 110.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.8, Sodium 491.6, Carbohydrate 18.8, Fiber 4.7, Sugar 5.1, Protein 7.9
OLD-FASHIONED VANILLA PUDDING
This creamy vanilla pudding is sure to be a favorite. "It's always good and so easy to make," confirms Katie Anderson of Spokane, Washington.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
VANILLA PUDDING
If you can start with truly natural dairy - definitely not ultrapasteurized and ideally bought from a farm or a farmers' market- you are really ahead of the game. Real vanilla beans also make a palpable difference. I have stopped making vanilla pudding with vanilla extract. Although the flavor of extract is perfectly acceptable, when the dominant flavor is vanilla, you can really taste the difference if you start with a good bean.
Provided by Mark Bittman
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
- Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
- Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 136 milligrams, Sugar 40 grams
LIGHT VANILLA BEAN PUDDING
Make and share this Light Vanilla Bean Pudding recipe from Food.com.
Provided by annh53182
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a fine mesh sieve over a medium bowl; set aside.
- In a meadium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk ( 1 Tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife: add seeds and pod to milk mixture.
- Cook over medium-high whisking occasionally, until the first bubbles appear on surface: continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
- Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
Nutrition Facts : Calories 209.3, Fat 4, SaturatedFat 2, Cholesterol 114, Sodium 230.9, Carbohydrate 35.8, Fiber 0.1, Sugar 26.2, Protein 7.5
HOMEMADE VANILLA PUDDING
A delectable dessert. There is no substitute for the butter.
Provided by Rosemary
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g
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.
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
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