VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
HOMEMADE VANILLA PUDDING
A delectable dessert. There is no substitute for the butter.
Provided by Rosemary
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g
VANILLA PUDDING
Super creamy and easy, this classic pudding is great all on its own or can be dressed up with our suggested stir-ins.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
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.
VANILLA PUDDING
This is an easy and very nice tasting desert. It goes well after a heavy meal or when you want something slightly sweet.
Provided by bluebayou
Categories Desserts Custards and Pudding Recipes
Yield 5
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
- Pour into individual molds rinsed with cold water; chill until firm and unmold.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 23.6 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 166.8 mg, Sugar 19.2 g
MOM'S CHOCOLATE CHIP COOKIES
Chocolate chip cookie made with instant vanilla pudding.
Provided by Pam
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 7.5 g, Sodium 175.3 mg, Sugar 19.5 g
OLD-FASHIONED VANILLA PUDDING
This creamy vanilla pudding is sure to be a favorite. "It's always good and so easy to make," confirms Katie Anderson of Spokane, Washington.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
VANILLA PUDDING (MOM'S RECIPE)
Can also be used for banana and coconut cream pie. My Mom discovered that the white syrup makes this smoother than most vanilla pudding recipes. She was always asked for this recipe when she took pies to potlucks.
Provided by haverman
Categories Dessert
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk milk, syrup, cornstarch, sugar and salt and heat in a saucepan until warm to touch.
- Mix 1 cup of the heated milk with three beaten egg yolks. Then whisk egg yolk mixture into warm milk. (I pour the egg mixture through a fine mesh strainer to remove the strings that are attached to the yolks of an egg).
- Continue to heat the milk mixture over medium heat until thickened, stirring constantly. I use a flat wooden spoon to keep it from burning on the bottom of the pan.
- Remove from heat and add vanilla.
- While cooling, press wax paper directly on on top of the pudding to prevent a film from forming.
Nutrition Facts : Calories 129.2, Fat 3.8, SaturatedFat 1.9, Cholesterol 70.8, Sodium 107.7, Carbohydrate 20.8, Sugar 13.5, Protein 2.9
CREAMY VANILLA PUDDING
This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. -Jeanne Bullard, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 7g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 436mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
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