Instant At Home Pudding Homemade Recipes

INSTANT CHOCOLATE PUDDING MIX

Instant Chocolate Pudding Mix image

Provided by Alton Brown

Categories dessert

Time 5m

Yield 3 1/2 cups dry mix

Number Of Ingredients 5

Ingredients

3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt

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 NO-COOK INSTANT PUDDING MIX RECIPE - (3.5/5)

Homemade No-Cook Instant Pudding Mix Recipe - (3.5/5) image

Provided by snickadoodle

Number Of Ingredients 13

Ingredients

For Vanilla Instant Pudding Mix:
2 cups granulated sugar
2 cups instant clear jel
1/2 teaspoon salt
For Chocolate Instant Pudding Mix:
2 cups granulated sugar
2 cups instant clear jel
2 cups dutch process cocoa powder
1/2 teaspoon salt
To Prepare Pudding:
2 cups of milk (Whole, 2%, 1% or Fat-free Cow's milk, Goat milk, Coconut, Soy, Almond or Rice milk.)
3/4 cup pudding mix
2 tablespoons pure vanilla extract (for the vanilla) or 2 teaspoons pure vanilla extract (for the chocolate.)

Steps:

To Make Vanilla Instant Pudding Mix: Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air. To Make Chocolate Instant Pudding Mix: Add the granulated sugar, instant clear jel and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before removing the lid and adding the dutch process cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air. Store the mix in the airtight containers in a cool, dark place for up to a year. A cabinet or basement shelf should work well. To Make Pudding from Either Mix: Pour 2 cups of cold milk into a mixing bowl and add the appropriate amount of vanilla extract. Sprinkle 3/4 of a cup of mix over the top and whisk in thoroughly until thickened. If you are having trouble with clumping, you can either pour the contents into a blender and blend on medium until smooth or use a stick blender to break up the lumps and smooth the mixture. It will be soft set immediately, but improves in flavour and texture if it is allowed to rest (with a piece of plastic wrap directly on the surface) for at least 30 minutes. Notes If the pudding is too soft set, you can add extra pudding mix, 1 tablespoon at a time, until it thickens to your liking.

HOMEMADE INSTANT VANILLA PUDDING

Homemade Instant Vanilla Pudding image

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 and clear jel, 2 T vanilla powder, 1/2 t salt), and mix 3/4 c of that with 2 cups of milk. Adapted from http://bit.ly/10Aiaui

Provided by DrGaellon

Categories Dessert

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

3/4 cup granulated sugar
3/4 cup instant Clear Jel
2 1/2 teaspoons vanilla powder
1/8 teaspoon table salt
4 cups milk

Steps:

Combine sugar, clear jel, vanilla 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 150.6, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 96.3, Carbohydrate 24.4, Sugar 18.7, Protein 4

INSTANT AT HOME PUDDING - HOMEMADE

Instant at Home Pudding - Homemade image

As easy as the stuff right out of the box, but made at home a lot healthier. You can store the dry part in the cupboard for up to 6 months!

Provided by honeydue

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 ounces Dutch-processed cocoa powder
2 ounces cornstarch
6 ounces confectioners' sugar
1 1/2 ounces non-fat powdered milk
1 teaspoon salt
4 cups milk
1 teaspoon vanilla extract

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.
Place dry pudding mix (approximately 2 1/2 cups) into a medium saucepan. Add milk 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 3-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 233.2, Fat 6, SaturatedFat 3.7, Cholesterol 18.1, Sodium 382.3, Carbohydrate 42, Fiber 3.6, Sugar 23.9, Protein 8.1

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Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air.
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