DIY INSTANT CHOCOLATE PUDDING MIX
Steps:
- In a bowl, whisk all the ingredients together. Seal in an airtight container for later use.
- In a sauce pan, bring 2 cups of milk and 1/2 cup of Instant Pudding Mix to a boil. Reduce the milk to a simmer and stir constantly for about 5 minutes or until the pudding thickens. Remove from stove top, pour into a large bowl and let rest for 5-10 minutes until warm and ready to eat, or place in the fridge and let cool completely.
- To prevent the "skin" that forms on cook and serve puddings, press plastic wrap onto the top of the pudding and place in the fridge to chill.
- Serve.
HOMEMADE INSTANT CHOCOLATE PUDDING
This nifty little recipe will allow you to make your own home-made instant pudding! It relies on instant clear jel, which will set cold liquids. (Clear Jel and INSTANT Clear Jel are not the same thing - make sure you get the instant!) It's a modified corn starch, and gluten-free. You can also produce the powder in bulk (2 c each sugar, clear jel and cocoa powder, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk - transfer the powder to storage with a spoon so it doesn't fly everywhere. Adapted from http://bit.ly/10Aiaui
Provided by DrGaellon
Categories Dessert
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, clear jel, cocoa powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
- Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 138.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.1, Sodium 97.4, Carbohydrate 21.3, Fiber 1.8, Sugar 12.6, Protein 5.1
INSTANT CHOCOLATE PUDDING MIX
From Good Eats TV show http://www.foodnetwork.com/recipes/alton-brown/instant-chocolate-pudding-mix-recipe/index.html
Provided by hansje54
Categories Dessert
Time 10m
Yield 3 1/2 cups dry mix, 1 serving(s)
Number Of Ingredients 11
Steps:
- Dry Mix.
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
- Store in an airtight container in the refrigerator for up to 1 month.
- Pudding.
- Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
- Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
- Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
- Place in the refrigerator to chill completely before serving, approximately 4 hours.
Nutrition Facts : Calories 3194.9, Fat 206.1, SaturatedFat 127.9, Cholesterol 729, Sodium 3001.7, Carbohydrate 329.9, Fiber 29, Sugar 191.2, Protein 58.2
CHOCOLATE PUDDING
Steps:
- Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
INSTANT CHOCOLATE PUDDING MIX
Steps:
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.;
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
PRESSURE COOKER CHOCOLATE PUDDING
Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot. You can bake this recipe as one larger pudding or as individual servings. It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven. To do so, heat the oven to 300 degrees. Set the filled, uncovered custard cups in a large roasting pan positioned on the oven's center rack. Add hot tap water to the pan, halfway up the sides of cups. Cover the entire pan with foil, and use a fork to prick holes in foil. Bake until edges are lightly set (lifting the foil to check) but the centers are still jiggly - they will set as they cool - 30 to 35 minutes.
Provided by Melissa Clark
Categories snack, weekday, custards and puddings, dessert
Time 3h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
- In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
- Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
- Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
- After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 35 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 83 milligrams, Sugar 26 grams
CLASSIC PUDDING POPS
Classic pudding pops... no fail recipe here.
Provided by tammy74
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 2.6 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 216.8 mg, Sugar 19 g
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