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
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
- 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.
- 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.
HOMEMADE VANILLA PUDDING
- 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
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl until combined. Whisk in the egg yolks and remaining 1/2 cup milk until smooth.
- Pour about 1 cup of the hot milk into the egg mixture and whisk until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Continue to cook, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency, about 3 minutes. Remove from the heat and stir in the vanilla extract.
- Divide the pudding among 6 to 8 small ramekins or dessert cups. Place a piece of plastic wrap directly on top of each pudding and refrigerate until completely cooled and set, about 4 hours. Serve with a dollop of whipped cream.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
- 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
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
Number Of Ingredients 7
- 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
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
Yield 4 servings.
Number Of Ingredients 7
- 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.
- In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture in double boiler.
- Cook until thick; take off stove, then add butter and vanilla.
- You can use as pudding and top with Cool Whip or use pudding with bananas for banana pudding You can also add 2 unsweetened chocolate squares at the beginning and make a chocolate pie or pudding.
- For butterscotch pie or pudding, use 3/4 cup light brown sugar firmly packed and 1/4 cup sugar instead of 3/4 cup sugar, then cook as directed.
- You can also make a banana plate pie with the vanilla mixture, just cook as directed.
- In baked pie shell, line bottom with bananas; pour a layer of pudding, then a layer of ba nanas, then pudding.
- You can top with Cool Whip or meringue.
Nutrition Facts : Calories 270.9, Fat 9.2, SaturatedFat 5.1, Cholesterol 122.8, Sodium 318, Carbohydrate 42, Fiber 0.1, Sugar 30.1, Protein 5.5
- Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture.
- Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly.
- Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl.
- Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.
If you can start with truly natural dairy - definitely not ultrapasteurized and ideally bought from a farm or a farmers' market- you are really ahead of the game. Real vanilla beans also make a palpable difference. I have stopped making vanilla pudding with vanilla extract. Although the flavor of extract is perfectly acceptable, when the dominant flavor is vanilla, you can really taste the difference if you start with a good bean.
Provided by Mark Bittman
Yield 4 servings
Number Of Ingredients 6
- Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
- Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
- Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 136 milligrams, Sugar 40 grams
OLD-FASHIONED VANILLA PUDDING
- In a large saucepan over medium heat, combine the milk, sugar, and cornstarch.
- Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat.
- Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan.
- Cook over medium heat until nearly bubbly, but do not boil.
- Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat.
- Stir in the butter and vanilla; mix until well blended.
- Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.
Nutrition Facts : Calories 234.6, Fat 8, SaturatedFat 4.5, Cholesterol 92.7, Sodium 97.2, Carbohydrate 34.6, Sugar 25.2, Protein 6.1
VANILLA OR CHOCOLATE PUDDING
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.
Provided by Martha Stewart
Number Of Ingredients 8
- 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.
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
Yield 2 servings.
Number Of Ingredients 7
- 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.
More about "vanilla pudding recipes"
VANILLA PUDDING FROM SCRATCH (GF) | FROM SCRATCH FAST
EASY HOMEMADE VANILLA PUDDING RECIPE - INSIDE BRUCREW LIFE
HOMEMADE VANILLA PUDDING RECIPE - ADD A PINCH
CLASSIC HOMEMADE VANILLA PUDDING - GEMMA’S BIGGER BOLDER BAKING
HOMEMADE VANILLA PUDDING (EASY & DELICIOUS) - THE FLAVOR BENDER
EASY VANILLA PUDDING | RICARDO
HOMEMADE VANILLA PUDDING - THE SOUTHERN LADY COOKS
BEST-EVER VANILLA PUDDING | BETTER HOMES & GARDENS
10 BEST DESSERTS WITH INSTANT VANILLA PUDDING RECIPES
10 BEST DESSERTS WITH VANILLA PUDDING RECIPES | YUMMLY
VANILLA PUDDING RECIPES - MY FOOD AND FAMILY
HOMEMADE VANILLA PUDDING FROM SCRATCH - BAKING A MOMENT
HOMEMADE VANILLA PUDDING - RECIPES FROM EUROPE
HOMEMADE VANILLA PUDDING - MY BAKING ADDICTION
VANILLA PUDDING RECIPE, SIX WAYS : FOOD NETWORK | RECIPES, …
HOMEMADE VANILLA PUDDING - CELEBRATING SWEETS
BASIC VANILLA PUDDING RECIPE - THE SPRUCE EATS
HOMEMADE VANILLA PUDDING RECIPE - BUTTER WITH A SIDE OF BREAD
21 OF THE BEST INSTANT PUDDING DESSERTS (EASY RECIPES)
HOMEMADE VANILLA PUDDING - JO COOKS
HOMEMADE VANILLA PUDDING - THE COUNTRY COOK
CLASSIC VANILLA PUDDING (EGGLESS RECIPE) - UMAMI GIRL
30 BEST PUDDING RECIPES - EASY HOMEMADE PUDDING RECIPES
CLASSIC VANILLA PUDDING RECIPE FROM SCRATCH - THESE OLD COOKBOOKS
FROM-SCRATCH VANILLA PUDDING | MEL'S KITCHEN CAFE
VANILLA PUDDING RECIPE | RECIPE - RACHAEL RAY SHOW
DELICIOUS VANILLA PUDDING CAKE [FROM SCRATCH] - RECIPES FROM …
HOMEMADE VANILLA PUDDING RECIPE FOR TWO - DESSERT FOR TWO
BEST VANILLA PUDDING RECIPE - HOW TO MAKE VANILLA PUDDING
VEGAN VANILLA PUDDING - LOVING IT VEGAN
15 EASY PUDDING DESSERTS - INSANELY GOOD RECIPES
VANILLA PUDDING RECIPES | TASTE OF HOME
A TASTY VANILLA PUDDING MIX RECIPE - THE SPRUCE EATS
VANILLA PUDDING - I AM BAKER
PERFECT VANILLA PUDDING CAKE RECIPE | CANADIAN GOODNESS
23 VANILLA DESSERTS THAT ARE ANYTHING BUT BORING - SOUTHERN LIVING
#15-minutes-or-less #time-to-make #course #preparation #occasion #desserts #puddings-and-mousses #dietary
You'll also love
Top Asked Questions
How to make vanilla pudding mix?For two servings, combine 1/4 cup Vanilla Pudding Mix and 1 cup milk in a small saucepan. Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute. Remove from heat and add 1/4 tsp. vanilla, stirring well.
How do you make a simple Christmas pudding?Instructions 1 In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. ... 2 Remove from heat and whisk in butter and vanilla extract. OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. ... 3 Transfer the pudding into a large bowl or into individual serving bowls. ...
How do you make the perfect cup of vanilla milk?In a saucepan off the heat, whisk together the sugar and cornstarch. Whisk in the egg yolks and cup (60 ml) of the milk and, when smooth, add the remaining milk and the vanilla. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan until the mixture thickens. Remove from the heat.
How long does it take for vanilla pudding to boil?After one minute of boiling, the pudding is thick, velvety and smooth. For a smooth, lump-free old fashioned vanilla pudding, press the warm pudding through a sieve. In a small 2-Qt saucepan, combine sugar, cornstarch and salt.