Vanilla Pudding Six Ways Food

VANILLA PUDDING

Steps:

• In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
• Pour into individual molds rinsed with cold water; chill until firm and unmold.

HOMEMADE VANILLA PUDDING

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.

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.

VANILLA OR CHOCOLATE PUDDING

Steps:

• Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
• Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
• Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

VANILLA PUDDING SIX WAYS

Steps:

• Combine 1/2 cup sugar, 2 tablespoons cornstarch and teaspoon salt in a medium bowl; slowly whisk in 1 cup milk, then whisk in 1 large egg. Meanwhile, bring another 1 cup milk to a boil in a medium saucepan over medium heat. Remove from the heat and whisk in the sugar mixture. Return to medium-low heat and simmer, whisking, until thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in 1 tablespoon each vanilla and unsalted butter until smooth. Add stir-ins (see below). Divide among ramekins. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Mix-In Ideas:
• Gingerbread cookie:Stir in 1/4 cup cookie butter and layer with crumbled gingersnaps
• Double chocolate chip:Stir in 1/2 cup milk chocolate chips and layer with crumbled chocolate chip cookies
• Chocolate-Mint: Stir in 1/2 cup mint baking chips and layer with crumbled chocolate sandwich cookies
• Caramel crunch: Stir in 1/2 cup dulce de leche and layer with broken pretzels
• Pumpkin pie: Stir in 1/2 cup pumpkin puree and layer with crushed graham crackers
• Chocolate peanut butter: Stir in 1/2 cup semisweet chocolate chips and layer with crumbled peanut butter cookies

CLASSIC VANILLA PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

VANILLA MILKY WAY PUDDING

Steps:

• In a medium saucepan,on low heat,add bars,cocoa,1/4 cup milk,heating until smooth.
• Pour into a medium bow,chill 10 minutes.
• Stir in the remaining milk,& the pudding mix.
• With a wire whisk or rotary beater,beat until smooth&slightly thickened.
• Combine the sour cream,and refrigerate at least a 1/2 hour.

VANILLA PUDDING PASTRY FILLING FAST

Steps:

• Whisk milk and instant pudding and let sit till thickened, about 5 minutes.
• Fold into Whipped Heavy Cream.
• Fill pastry bag and pipe into desired shell, or spoon into trifle, etc.
• Now, I use this in my cream puffs and top with drizzled chocolate. I use these with a hint of cinnamon inside dessert crepes and top with berry sauce (see recipe for mixed berry sauce). I use this as a frosting for cupcakes, and brownies. The possibilities are endless.
• This is enough for one cream puff recipe. Feel free to double or triple according to your needs.

VANILLA PUDDING WITH BAKED RHUBARB

Steps:

• Whisk together sugar, flour, and salt in a medium bowl; set aside. Pour milk into a medium saucepan; scrape in vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes.
• Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.
• Put egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10 to 12 minutes.
• Remove from heat; discard pods. Add butter; whisk until melted. Pass pudding through a fine sieve into a medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls; top with baked rhubarb.