Warm Vanilla Pudding Recipes

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WARM VANILLA PUDDING



Warm Vanilla Pudding image

Take a bite of delectable and creamy goodness with this Warm Vanilla Pudding recipe. Layered with banana slices and whipped topping, this creamy vanilla pudding dessert is served warm and garnished with wafer cookies.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8

Number Of Ingredients 5

3 cups milk
1 pkg. (4.6 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding
2 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
vanilla wafers

Steps:

  • Warm the milk in a medium sauce pan. Add the vanilla pudding and whisk until it comes to a rolling boil.
  • Continue to whisk for about 1 minute.
  • Remove from the heat. Let it set for about 5 minutes.
  • Mix thoroughly. Spoon into bowls or cups; layer alternately with banana slices and whipped topping. Top with more bananas, whipped topping and a couple of vanilla wafers.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.8095 g, Sugar 0 g, Protein 4 g

HOMEMADE VANILLA PUDDING



Homemade Vanilla Pudding image

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

2 cups milk
½ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

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



Vanilla Pudding image

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

4 1/2 cups whole milk
1 cup sugar
1/3 cup cornstarch
Kosher salt
5 large egg yolks, beaten
2 teaspoons vanilla extract
Stir-ins (optional), see below for suggestions

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.

CREAMY VANILLA PUDDING



Creamy Vanilla Pudding image

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

2-1/2 cups whole milk, divided
Pinch salt
1/2 cup sugar
3 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon butter

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.

OLD-FASHIONED VANILLA PUDDING



Old-Fashioned Vanilla Pudding image

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

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1-1/2 teaspoons butter
1/2 teaspoon vanilla extract

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.

EASY VANILLA PUDDING



Easy Vanilla Pudding image

This was a recipe my mom would make when we were young. I think she originally got it from the back of the cornstarch box. To make this chocolate pudding, increase the sugar to 2/3 cup and add 2-3 Tbs cocoa with the cornstarch.

Provided by Tarbean

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk.
  • Bring to a boil over medium heat. Boil 1 minute, sitrring constantly.
  • Remove from heat. Stir in butter and vanilla. Chill.

VANILLA PUDDING



Vanilla Pudding image

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

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

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

FRESH FRUIT AND WARM VANILLA PUDDING CUSTARD PARFAITS



Fresh Fruit and Warm Vanilla Pudding Custard Parfaits image

Heavenly! These luscious, richly fragrant vanilla pudding custard parfaits are made with real vanilla bean, a hint of brandy, fresh seasonal fruits, lemony herbs from the garden, prepared mini shortcakes and fresh whipped cream--they're extraordinary! And, so simple to make (uses a box of vanilla pudding mix, not instant). If you are a vanilla lover as I am, then this is most definitely for you! Better make extra, as you'll be longing for more! :) These parfaits are best eaten while the pudding custard is still warm, but they're good the next day, too. Tip: I make the fruit salad in the morning or a day ahead, and make the vanilla pudding custard right before serving. Enjoy!!

Provided by BecR2400

Categories     Dessert

Time 25m

Yield 8 parfaits, 8 serving(s)

Number Of Ingredients 14

1 (8 ounce) package vanilla pudding mix (not instant)
3 1/2 cups whole milk
1 vanilla bean, split and scraped
1/2 teaspoon pure vanilla extract
3 tablespoons brandy (or cognac)
about 3 cups fresh fruit (I used blackberries, blueberries, apricots, strawberries, and bananas)
1 tablespoon lemon juice
1/4 cup sugar (to taste)
1 tablespoon finely minced fresh lemon verbena leaf
1 tablespoon finely chopped fresh lemon balm leaves
1/2 pint whipping cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
8 prepared mini shortcakes

Steps:

  • Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
  • Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
  • Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
  • Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.

Nutrition Facts : Calories 334.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 51.4, Sodium 236.5, Carbohydrate 43.5, Fiber 0.2, Sugar 38.9, Protein 4.1

WARM BANANA PUDDING



Warm Banana Pudding image

"My great-grandmother would make one tray of this banana pudding every year, and you'd have to go on a scavenger hunt for it," says Kevin Gillespie. "I found it by accident four hours before anyone was supposed to, so I did the only thing an 8-year-old could do: I ate it all. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat."

Provided by Kevin Gillespie

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

8 large eggs, separated, at room temperature
2 1/2 cups sugar, divided
2 cups whole milk
2 1/2 cups half-and-half
1 1/2 teaspoons vanilla extract
1 vanilla bean
1 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons Unsalted butter, at room temperature
8 ripe bananas, sliced into 1/2-inch rounds
12 ounces pound cake, store-bought is fine!
1/2 cup strong black coffee
1/2 teaspoon cream of tartar

Steps:

  • Custard base: Heat whole milk, half and half, vanilla, and vanilla bean in a large saucepan until bubbles start forming around the edge of the pan. Remove from heat and set aside. Place egg yolks and 2 cups of sugar into the bowl of a stand mixer and beat on high until light and fluffy, occasionally scraping down the sides of the bowl. Add the flour to the egg mixture on low just to incorporate. With the mixer on, slowly pour about a cup of the custard base from the saucepan into the egg mixture-this "tempering" will keep the eggs from cooking. Pour the tempered mixture through a fine mesh strainer into the saucepan (to smooth out any remaining lumps). Stir to combine, then fish out the vanilla bean. Split it open lengthwise, then use the back of a knife to scrape out the seeds. Return seeds and the scraped pod to the saucepan.
  • Heat the custard mixture over medium-high heat, stirring constantly with heat-resistant spatula until thickened. (If the custard turns lumpy, turn off the heat and whisk until it's smooth again.) Whisk in salt and butter until smooth, then remove the vanilla bean pod and discard. To make it super-smooth, blend with an immersion blender until shiny. Set aside.
  • Assembly: Slice the pound cake into 1/2-inch-thick slices and set aside. Pour 1/3 of the custard into a casserole dish to cover the bottom. Add the cake in a single layer, breaking slices up so they all fit. Brush cake with coffee, then add half of the bananas. Press the ingredients down so they're even, then repeat with more custard, cake slices, coffee, and bananas, finishing with a final layer of custard.
  • Preheat oven to 375 degrees F. Put egg whites, remaining 1/2 cup sugar, and cream of tartar in the bowl of a stand mixer. Start the mixer on low (to avoid spatters), gradually raise speed to high to make sure the ingredients are combined, and then reduce to medium until soft peaks form. Spread meringue evenly over the banana pudding, then bake 5-6 minutes until the top is golden brown. Let cool several minutes, and serve warm.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE



Rum Raisin Bread Pudding with Warm Vanilla Sauce image

This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!

Provided by CHICAGOCOOKS22

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 21

1 tablespoon butter
1 apple, peeled and thinly sliced
¼ cup raisins
1 tablespoon rum
1 pinch ground cinnamon
8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes
¾ cup brown sugar
¼ cup white sugar
¾ cup nonfat milk
1 cup lowfat evaporated milk
1 tablespoon ground cinnamon
¼ cup butter
2 eggs
½ teaspoon vanilla extract
3 tablespoons nonfat milk
5 teaspoons cornstarch
1 tablespoon butter
1 tablespoon rum
½ cup nonfat milk
¼ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
  • Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
  • Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
  • Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
  • While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
  • Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g

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2) In a large bowl (or large measuring cup) whisk together the milk, cream, eggs, sugar, vanilla and salt, gently pour over the panettone, set aside to soak for about an hour. 3) After an hour, bake in a 350 degree oven for an hour or until set (cover with foil if the center is still too runny but the top is getting too much color) allow to set and rest for 20 minutes before serving and ...
From laurainthekitchen.com


50 STEAMY WINTER PUDDING RECIPES - GOOD FOOD
2017-07-27 50 steamy winter pudding recipes. These classic puddings are the ultimate in winter comfort food. Whether served home-style from a family tray, upended ramekins or cut into wedges, these simple desserts are guaranteed to warm the heart and the cockles. Fresh, fluffy and fruity, or rich, gooey and chocolatey – you choose!
From goodfood.com.au


VANILLA INDIAN PUDDING RECIPE - FOOD NEWS
INDIAN PUDDING "An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream. It's a comforting wintertime dessert." 5 1/2 cups whole milk 2/3 cup cornmeal 4 tablespoons butter 1/2 cup maple syrup 1/4 cup molasses 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup raisins
From foodnewsnews.com


PERFECT VANILLA PUDDING CAKE RECIPE | CANADIAN GOODNESS
Cake: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring. Bake for about 30 min or until tester inserted in centre ...
From dairyfarmersofcanada.ca


RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE .. RECIPE
Crecipe.com deliver fine selection of quality Rum raisin bread pudding with warm vanilla sauce .. recipes equipped with ratings, reviews and mixing tips. Get one of our Rum raisin bread pudding with warm vanilla sauce .. recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Apricot puddings with Caramel Sauce If you are interested in …
From crecipe.com


CLASSIC VANILLA SAUCE RECIPE | BREAD PUDDING SAUCE
2019-01-13 Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools. Strain the sauce if desired. Serve warm or chill in the refrigerator.
From drivemehungry.com


WARM VANILLA PUDDING - RECIPES - PAGE 12 | COOKS.COM
CAKE: Preheat oven to 300 ... wire rack. Top warm cake with pudding icing.PUDDING ICING: Place butter, ... stirring constantly. Add vanilla, coconut and nuts, mixing ... top of warm cake.
From cooks.com


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