Instantathomepuddinghomemade Recipes
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.;
SEVEN-MINUTE PUDDING
"This rich, smooth pudding couldn't be quicker to make, and it has such nice homemade flavor," promises Renee Schwebach of Dumont, Minnesota. "You'll surely enjoy is as an evening snack or anytime!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine sugar and cornstarch. With a hand mixer, beat in milk and egg yolks until smooth. Microwave on medium for 5 minutes. Beat well with mixer. Microwave on high for 2 minutes; stir. Blend in butter and vanilla. Pour into serving dishes; cool.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 122mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 0 fiber), Protein 5g protein.
HOMEMADE PUDDING (FROM SCRATCH)
This is the best homemade pudding recipe I've ever used, it tastes better than store-bought, and it's fairly easy to make. NOTE: you can use splenda in place of sugar for a "lite" version.
Provided by BachFromTheDead
Categories Gelatin
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
INSTANT BACKPACKING PUDDING
Who says roughing it means you can't have dessert? This simple recipe is very tasty, and can be used for backpacking, camping, picnics, or even just to have at home for the kids to make a single serving for a snack.
Provided by Sunny Yukon
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Before your trip: Empty the pudding mix into a bowl. Add the Instant Skim Milk Powder and mix well. Divide mixture evenly into 4 baggies.
- At camp: Pour powder into a bowl. Add 1/2 cup cold water. Mix well to get all lumps out. Let stand 3-5 minutes until set. Enjoy the pudding while your campmates are jealous over your awesome dessert.
- Tip 1: Label the baggies "Instant Pudding - add 1/2c water, mix well, let set, enjoy!
- Tip 2: Choose your camping style: If you empty the powder into a bowl at camp, then you have a bag to reuse (but you have to wash the bowl). If you add water to the baggie, zip it closed and knead it to mix well, then eat it out the bag (Saves washing a bowl, but you have a dirty bag to add to your trash to carry out).
Nutrition Facts : Calories 141.8, Fat 0.2, SaturatedFat 0.2, Cholesterol 2.3, Sodium 437.4, Carbohydrate 30.3, Sugar 30.3, Protein 4.5
INSTANT AT HOME PUDDING - HOMEMADE
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
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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