Easy Homemade Pudding Many Variations Recipes

PUDDING FROM SCRATCH

Steps:

• In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
• Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

EASY CHOCOLATE PUDDING

Steps:

• Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated.
• Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more.
• Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

HOMEMADE PUDDING WITH GOURMET VARIATIONS

Steps:

• Place a fine mesh sieve over a medium bowl and set aside.
• First, whisk together sugar, corn starch, and salt in a saucepan.
• Add milk gradually making sure to dissolve cornstarch. Add egg yolks and mix to combine.
• Turn on the element to medium heat and place saucepan on the element. Stirring constantly until the first large bubble forms and sputters, and then reduce heat to low. Continue to stir constantly for one minute and then remove from heat.
• Immediately pour the mixture through the sieve in the bowl to remove any lumps.
• Stir in butter and vanilla into the hot pudding.
• Place a layer of saran wrap over the surface of the pudding-this will prevent a skin from forming.
• Chill for 3 hours or for 3 days. Before serving whisk until smooth.
• For chocolate pudding: add cocoa powder with the sugar, corn starch, and salt and then proceed as directed.
• For Chai Cinnamon Pudding: brew the two tea bags in 3 tbsp boiling water, set aside until cool. Squeeze out the teabags and reserve liquid. Mix the tea into the pudding after step 8 and sprinkle cinnamon on top before serving.
• For Mocha Chip Pudding: Prepare pudding with chocolate variation. Then dissolve the espresso powder into 2 TBSP boiling water and cool. Mix the cooled espresso into the pudding after step 8 and sprinkle chocolate chips on top before serving.
• For Rum Raisin Pudding: Combine 1/4 cup raisins and 1/3 cup rum in a small pot and bring to a boil. Remove from element and let cool completely. Remove raisins from rum and set aside. Mix the rum into the pudding after step 8 and sprinkle the raisins on top before serving.

HOMEMADE PUDDING (FROM SCRATCH)

Steps:

• In a pot(or the microwave) get all 3 cups of milk scalding.
• Whilst the milk boils; separate the eggs and discard the whites (if desired, you can set aside for an omlette or a meringue)and beat the cornstarch and sugar in the bowl with the egg yolks. It will have a hard time coming together at first; but keep whisking, it'll get there.
• Keep milk very hot. Pour all of the egg yolk mixture into the scalding milk and beat vigorously until the mixture seems completely liquified. Add the salt, vanilla extract, and butter. Keep whisking until butter is well incorporated.
• Keep warm and continuosly stir until the pudding thickens. Once thick (if making chocolate) add the sifted cocoa powder and stir until well incorporated.
• Serve warm or refridgerate for 2 hrs (preferred) and serve with or without garnish.

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.

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.