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.
CREAMY VANILLA PUDDING PIE
Make and share this Creamy Vanilla Pudding Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix water and cornstarch until smooth. Stir in sweetened condensed milk and egg yolks.
- Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla.
- Cool slightly (stirring occasionally). Pour into prepared pie crust.
- To prepare meringue: Beat 3 egg whites with cream of tartar and vanilla. Gradually add 6 Tbsp sugar till soft peaks form, spread on top of pie. Bake in moderate oven 350 degree F 12 to 15 minutes.
- Or top chilled pie with whipped cream.
Nutrition Facts : Calories 375.5, Fat 16.2, SaturatedFat 7, Cholesterol 95.3, Sodium 225.1, Carbohydrate 50, Fiber 0.8, Sugar 36.8, Protein 7.6
BANANA CREAM PUDDING
This fabulous version of the favorite Southern dessert boosts the banana flavor by infusing it into the homemade vanilla pudding, in addition to the traditional slices layered throughout.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 7h
Number Of Ingredients 11
Steps:
- Chop one banana and thinly slice the remaining 5 bananas; set aside. Place a fine-mesh sieve over a medium heatproof bowl and set aside.
- In a medium saucepan, whisk together 1 1/4 cups sugar, egg yolks, cornstarch, and salt. Whisk milk into egg mixture until combined; stir in chopped banana. Place saucepan over medium-high heat and cook, stirring constantly, until mixture thickens and is bubbling, about 8 minutes. Reduce heat to medium-low and cook, whisking, for 1 minute.
- Remove pan from heat and pour mixture through prepared sieve into bowl; use a spatula to push any extra liquid through sieve (discard solids). Stir butter and vanilla into pudding until combined.
- Cover pudding with plastic wrap, pressing it directly onto surface to prevent a skin from forming; refrigerate until cooled completely, about 2 hours.
- To assemble: In a large bowl, beat the heavy cream with remaining 1/4 cup sugar until firm peaks form. Whisk the pudding until smooth. Spoon about a cup of the pudding into the bottom of a large glass bowl. Layer about 1/2 of the cookies over the pudding, slightly overlapping them, followed by about half of the sliced bananas.
- Top with about 2 cups of the pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with crushed cookies and serve cold.
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