Classic Vanilla Pudding Recipes

VANILLA PUDDING

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.

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.

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 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.

CLASSIC PUDDING POPS

Steps:

• Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

EASY SOUTHERN BANANA PUDDING

Steps:

• Beat pudding mixes and milk with whisk 2 min. Let stand 5 min.
• Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
• Refrigerate 3 hours.

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.

EASY VANILLA PUDDING

Steps:

• Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk.
• Bring to a boil over medium heat. Boil 1 minute, sitrring constantly.
• Remove from heat. Stir in butter and vanilla. Chill.

CLASSIC RICE PUDDING

Steps:

• In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
• Heat oven to 325°F In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
• Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
• Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
• Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
• Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

CLASSIC VANILLA RICE PUDDING

Steps:

• In a sauce pan, bring milk to a boil.
• Add rice and stir well.
• Cook covered with lid cracked for 40 minutes - 1 hour over medium heat,
• stirring every 15 minutes or so.
• Mixture should be thickened.
• Add sugar and vanilla and stir.
• Let sit for 10 minutes to allow sugar to dissolve and flavors to blend.
• Spoon into dishes and sprinkle with a touch of cinnamon.