Homemade Vanilla Pudding Without Eggs Recipes

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.

HOMEMADE VANILLA PUDDING WITHOUT EGGS

Steps:

• In a pan combine sugar, cornstarch, and salt. Whisk in milk, cream (or half and half).
• Cook on medium to medium high heat, while continuing to whisk. Cook until the mixture starts to boil and thicken. You don't need to whisk constantly but you do need to stir or whisk often so that it doesn't burn.
• As soon as the mixture boils reduce heat to low. Continue stirring until mixture thickens. This will take 2-3 more minutes. It will thicken more as it cools, but you do want it to be a pudding like texture.
• Remove from heat and stir in vanilla and butter.
• Pour mixture into individual sized bowls or into a large bowl. Serve warm or cover with plastic wrap pressed directly on pudding to prevent a skin from forming on the top. Refrigerate until serving.

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.

HOMEMADE VANILLA PUDDING

Steps:

• In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
• In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
• While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
• Remove from the heat and whisk in the butter and vanilla.
• Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and serve warm or allow to chill for several hours before serving.

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.

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 - NO EGGS RECIPE - (4/5)

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 ICE CREAM RECIPE

Steps:

• In a medium, heavy-bottomed saucepan heat the milk and sugar together until it comes to a simmer.
• Add a cup (8floz/240ml) of the hot milk mixture to the pudding powder, whisk until smooth.
• Pour the pudding mixture into the pot of hot milk and cook over medium-low heat until the mixture thickens. Set aside to cool down completely.
• Whip the heavy whipping cream and vanilla extract together on high speed using an electric mixer until stiff peaks have formed.
• Fold the cooled, pudding mixture into the whipped cream until the mixture is smooth and there are no lumps.
• Pour the ice cream into a freezable container for a minimum of 6 hours to freeze.
• Once frozen, scoop and enjoy. If it seems a little hard to scoop allow it to sit at room temperature for 15 minutes to soften slightly. Store in the freezer for up to 8 weeks.

HOMEMADE VANILLA PUDDING

Steps:

• Combine the eggs, sugar, flour, and vanilla in a medium sized pot with a wisk. Add the milk, wisking as you add, until everything is combined and smooth. Heat over medium high, stirring frequently, until the mixture comes to a boil and thickens. Stir in the butter until melted. Remove from heat, pour into a container, and cool before eating.
• It tastes great cold, but I think it's heavenly when it's warm.
• Makes 4 generous servings.

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.