Farmers Old Fashioned Vanilla Pudding Recipes

DAPHNE OZ MAKES AN OLD-FASHIONED VANILLA PUDDING

Steps:

• In a medium saucepan, combine sugar, salt, and flour
• Slowly stir milk into dry mixture
• Place over medium-high heat and cook, stirring continuously, until the mixture is simmering and begins to thicken
• Remove from heat
• Meanwhile, use a whisk to beat egg yolks in a small bowl
• Briskly whisk in a small amount of the hot milk mixture (about ½ cup), then pour the tempered egg yolk mixture into the remaining milk mixture, whisking continuously
• Add the butter, vanilla and, if using, vanilla bean seeds, and whisk to combine
• Return the saucepan to the stove over low heat, then cook, stirring continuously with a wooden spoon, until the mixture becomes thick, about 5 minutes
• Remove from heat and serve cooled slightly or at room temperature

OLD-FASHIONED VANILLA PUDDING

Steps:

• In a large saucepan over medium heat, combine the milk, sugar, and cornstarch.
• Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat.
• Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan.
• Cook over medium heat until nearly bubbly, but do not boil.
• Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat.
• Stir in the butter and vanilla; mix until well blended.
• Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.

FARMER'S OLD FASHIONED VANILLA PUDDING

Steps:

• In a heavy saucepan, heat milk and sugar, over medium to low heat.
• When hot, stir in eggs and flour. Beat together well and boil until thick.
• Stir in butter and vanilla after it is cooked.
• Cool and served chilled.
• Before serving , whip up heavy cream and fold in to chilled pudding.

GRANNY'S OLD FASHIONED PUDDING CAKE VIGILANTE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.
• Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.
• For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.
• Slice the cake into even pieces and drizzle the glaze over the top.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

OLD-FASHIONED VANILLA PUDDING

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.

OLD-FASHIONED VANILLA PUDDING

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.