HOMEMADE VANILLA PUDDING
Rich and creamy Homemade Vanilla Pudding made with only a handful of ingredients and 20 minutes of your time. Skip the boxed pudding, nothing beats homemade!
Provided by Joanna Cismaru
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Heat Milk - In a medium saucepan heat the milk until it starts to bubble, over medium heat. Make sure to stir occasionally so that it doesn't burn on the bottom, and watch it so that it doesn't boil over.
- Combine Dry Ingredients - In a bowl, combine the cornstarch, sugar and salt. Add to the hot milk, a little at a time, stirring continuously to dissolve.
- Add Wet Ingredients - In another bowl beat the egg and gradually stir a couple ladles of the hot milk mixture into the egg (this is called tempering), then pour this mixture back into the saucepan. Continue to boil and stir for another minute, then remove from heat. Stir in the butter and vanilla extract until the butter has melted and the pudding is smooth.
- Chill and Serve - Pour the pudding into dessert dishes, cover with plastic wrap and refrigerate until chilled before serving.
Nutrition Facts : Calories 232 kcal, Carbohydrate 26 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 144 mg, Sugar 23 g, ServingSize 1 serving
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
LIGHTER CREAMY VANILLA RICE PUDDING
Use semi-skimmed milk and half-fat crème fraîche to cut the calories and fat of this comforting childhood classic
Provided by Angela Nilsen
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat oven to 150C/130C fan/gas 2. Grease a 1.2-litre (about 5cm deep) ovenproof baking dish (see tip, below left) and stand it on a baking tray. Tip the rice into a pan with both the sugars and all the milk. Split the ½ vanilla pod horizontally, scrape out the seeds into the pan and drop in the pod. Heat the milk, whisking. As it is about to come to the boil, immediately remove from the heat. Pour the mixture into the dish, scraping out all the rice and seeds from the bottom of the pan.
- Bake for 30 mins, then remove and stir. Return the pudding to the oven for another 30 mins. Stir again and return for a further 25-30 mins until the rice is cooked and has absorbed enough of the milk to give the mixture a creamy consistency.
- Remove the pudding, let it sit for 1-2 mins, then stir in the crème fraîche to make it extra creamy. Serve with raspberries, if you like.
Nutrition Facts : Calories 204 calories, Fat 6.1 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12.6 grams sugar, Fiber 0.6 grams fiber, Protein 8.1 grams protein, Sodium 0.2 milligram of sodium
THE BEST BANANA PUDDING
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
- While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
- Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
- Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
RICH VANILLA CUSTARD SAUCE
Steps:
- Gather the ingredients.
- In a medium saucepan, combine the brown sugar, flour, nutmeg or cinnamon, the egg, melted butter, milk, and salt. Whisk until well blended and then place the pan over medium heat.
- Cook, whisking constantly until the mixture has thickened and coats the back of the spoon. To test, dip a spoon in the thickened mixture and turn it over. Run a finger down the back of a spoon. If the mixture does not run into the path your finger made, the sauce is done.
- Place a mesh sieve over a bowl and strain the sauce through it. Stir the vanilla extract into the sauce and refrigerate, covered, until serving time.
- Serve and enjoy.
Nutrition Facts : Calories 31 kcal, Carbohydrate 4 g, Cholesterol 9 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 14 mg, Sugar 4 g, Fat 1 g, ServingSize About 1 3/4 cups (28 servings), UnsaturatedFat 0 g
VANILLA RICE PUDDING
Rich and creamy, this simple vanilla rice pudding is a pure comfort food. Paired with fresh fruits, it makes a fabulous breakfast, as well as a great dessert!
Provided by Shinee
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- In a medium saucepan (at least 2.5qt), combine milk, sugar, vanilla bean and salt. Bring it to almost a boil over medium high heat, stirring occasionally to dissolve the sugar.
- Add rice and reduce heat to medium low. Cook the mixture, stirring occasionally, until the rice is cooked through and the mixture is thick and creamy, about 25 minutes. (Note: Initially, it'll look like way too much liquid, but trust the process and let it cook. It'll thicken and turn so creamy! Don't forget to stir every 4 or so minutes, so the rice doesn't stick to the bottom of the pan.)
- Once the mixture is thick and creamy, discard vanilla bean and stir in raisins and cinnamon, if desired.
- Serve along with additional sugar and milk on the side. To thin out the rice pudding, simply stir in some milk.
Nutrition Facts : Calories 286 kcal, Carbohydrate 44 g, Protein 10 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 256 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
BLANCA'S RICH AND CREAMY VANILLA PUDDING
My mom created this recipe for vanilla pudding. I think it's richer and sweeter than most vanilla pudding recipes. It's delicious!
Provided by Velouria
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
- Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
- When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
- Cook, stirring constantly, until thickened.
- Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
- Stir the butter and vanilla into the pudding until the butter is melted.
- To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.
RICH BANANA PUDDING
There are several like this one, but my MIL has made this for years, and it is a real hit for our family. It is also about as rich as we would ever want. It came from the First United Methodist Church of Euless, Texas, cookbook.
Provided by Glenn
Categories Dessert
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions, using 3 cups of milk. Add sweetened condensed milk and fold in whipped topping.
- Line bottom and sides of a 9X13 inch dish with vanilla wafers. Cover wafers completely with sliced bananas. Overlap them a bit.
- Pour prepared pudding mixture over wafers and bananas. Chill and serve.
- If desired, layers can be made.
Nutrition Facts : Calories 465.4, Fat 18.2, SaturatedFat 11.1, Cholesterol 20.5, Sodium 372.9, Carbohydrate 70.9, Fiber 1.6, Sugar 43.7, Protein 6.8
21 OF THE BEST INSTANT PUDDING DESSERTS
Number Of Ingredients 21
Steps:
- Choose your favorite dish!
- Prepare ingredients according to the recipe.
- Be ready in 30 minutes or less!
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
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.
OLD FASHION RICH VANILLA BANANA PUDDING
I only wish this picture turned out as good as dessert did!! This is my delicious tasting banana pudding recipe that'll take you way back to your childhood; it's been a staple at church suppers, potlucks, Sunday dinners, and Fourth of July picnics etc. A satisfying comfort food, reminds me of my Grandma!! This pudding is rich,...
Provided by C P
Categories Other Desserts
Time 50m
Number Of Ingredients 18
Steps:
- 1. Removing the vanilla seeds from pod; Place the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp paring knife. 2. Use the back side of the paring knife's blade to scrape the dark, moist pulp from the bean; that way you will not get any strings from the vanilla pod in the seeds.
- 2. In a large bowl, whisk together egg yolks and sugar.
- 3. In a large saucepan, combine flour and salt
- 4. Whisk in milk and vanilla beans.
- 5. Bring the ingredients to a simmer over medium heat, stirring constantly.
- 6. Remove from heat. Stir half of hot milk mixture into egg yolk mixture.
- 7. Add egg/milk mixture to the sauce pan with the remaining milk mixture. Return to stove. Cook over medium heat, stirring constantly, until comes to a simmer.
- 8. Once simmering begins, cook, stirring constantly, until thickened, approximately 2 minutes.
- 9. Remove from the heat, stir in butter until melted. Pour pudding in a heat proof bowl, and place saran wrap directly over the pudding, and seal edges. This prevents a "skin" over pudding. Cool the pudding at room temperature for about 2 hours.
- 10. IF USING MERINGUE TOPPING: Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers. Meringue Topping Ingredients: 5 egg whites, room temperature 6 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue.
- 11. Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes.
- 12. IF USING WHIPPING CREAM TOPPING: Topping: 1 cup heavy whipping cream 2 1/2 tbsps. confectioners' sugar ½ tsp. vanilla Pour the cream into a well-chilled bowl. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows, about 2-4 minutes Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
- 13. Line each serving glass with a single layer with 3 tablespoons of pudding, 4 broken vanilla wafers then a few slices of banana, then top with whipped cream,
- 14. Repeat creating 3 layers and finishing with a pudding layer. Serve this old fashion rich vanilla banana pudding warm, or refrigerate up to 4 hours to soften the cookies.
- 15. Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.
- 16. I sure hope you'll give this recipe a try. If you do, be sure to leave myself a comment or two in the section at the bottom of this page and let me know ... Greatly Appreciated, Cyann : - )
CREAMY VANILLA RICE PUDDING
Make and share this Creamy Vanilla Rice Pudding recipe from Food.com.
Provided by frostyprecious
Categories Dessert
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy-bottomed pot, combine milk, rice, sugar, vanilla caviar and pod, and salt. Bring to a simmer over medium heat, stirring gently.
- Cover pot, reduce heat to low, and simmer for 15 minutes. Uncover pot and continue to cook, stirring often, until rice is very tender and pudding has thickened slightly, about 15 minutes more. Remove pot from heat and let pudding cool for 5 minutes; fish out the vanilla bean pod before transferring to a heatproof bowl.
- refrigerate until cold and thick, at least 4 hours or as long as overnight.
- Tip: may add 2 large egg yolks and a sot of dark rum during the last 5 minutes of cooking for a more grownup twist.
- Note: this recipe calls for medium grain white rice (not long- or short-grain rice), which lends the perfect amount of starch, creaminess, and texture to the pudding.
- Cooking time is cooling time.
Nutrition Facts : Calories 200.9, Fat 6, SaturatedFat 3.4, Cholesterol 18.3, Sodium 297.9, Carbohydrate 29.7, Fiber 0.4, Sugar 17.6, Protein 6.8
RICH VANILLA PUDDING
Steps:
- Split the vanilla bean, scrape out the seeds, and transfer to small mixing bowl. Add 1/4 cup of the milk and whisk vigorously until vanilla seeds are well dispersed. Use the back of a spoon against the sides of the bowl to break up any remaining clumps of seeds. Then add the remaining milk and mix well. In a separate small bowl beat the egg yolks. Set aside. In a heavy cast iron pot or the top of a double boiler, mix the cornstarch, sugar and salt. Set on medium-high heat and slowly pour in the milk, stirring constantly with a heat-resistant silicone spatula. Continue stirring while mixture heats up. Once mixture is steaming and frothy (not boiling), spoon up a 1/4 cup and stir into the egg yolks. Repeat twice. Set aside. Continue to stir the pudding. Once the pudding begins to thicken, add the yolk mixture to the pudding. Continue stirring until mixture comes to a low boil. Boil 1 minute. Remove from heat and add butter chunks, stirring until melted and mixed in. Pour pudding into 6 dishes. Allow to cool for 20-30 minutes. You may serve at room temperature or cover with saran wrap, and refrigerate for 2 or more hours.
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- Set aside 1/2 cup milk. Heat the remaining milk, cream, sugar, and salt in large saucepan set over medium heat until simmering, stirring occasionally to help dissolve the sugar.
- Meanwhile, place the cornstarch in a large bowl and whisk in the reserved milk until smooth. Whisk in the egg yolks until smooth.
- When the milk mixture reaches a simmer, remove from the heat and slowly pour into the yolk mixture while whisking constantly to prevent the eggs from scrambling (aka tempering).
- Transfer the liquid back to the saucepan and place over medium heat. Whisk constantly until the pudding thickens (see notes) and a thermometer registers 180 degrees F, about 60-90 seconds. Remove from the heat and whisk in the butter and vanilla until shiny and smooth. Strain the pudding through a fine-mesh strainer set over a clean bowl.
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- In a medium heavy saucepan combine sugar and cornstarch. Add half-and-half. Cook and gently stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup of the half-and-half mixture into egg yolks.
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- Pour 1/3 cup heavy cream into a small bowl. Sprinkle (don't dump) the gelatin powder on top, and whisk together immediately. Set aside.
- In a medium saucepan over medium-low, stir together the remaining heavy cream, vanilla syrup and sea salt. Heat, whisking constantly, for about 5 minutes, until the mixture is smooth and bubbling near the edges.
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