HOMEMADE VANILLA PUDDING
Forget boxed mixes or pre-packaged pudding cups. Making Homemade Vanilla Pudding is as easy as can be and the results are beyond delicious!
Provided by Jamie Lothridge
Categories No-Bake
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
- In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
- While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
- Remove from the heat and whisk in the butter and vanilla.
- Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and serve warm or allow to chill for several hours before serving.
Nutrition Facts : Calories 233 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/2 cup, Sodium 94 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LIGHT VANILLA-BEAN PUDDING
Using a vanilla bean (look for a moist and plump one) instead of extract bolsters the flavor of this pudding; fewer eggs and low-fat milk instead of traditional whole milk make this dessert a smarter choice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Place a fine-mesh sieve over a medium bowl; set aside.
- In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
- Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
- Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
RICOTTA AND VANILLA BEAN PUDDINGS
Provided by Giada De Laurentiis
Categories dessert
Time 3h47m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
- Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
- In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
- For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
- To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.
VANILLA PUDDING
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
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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
CANNELLINI BEAN PUDDING
Make and share this Cannellini Bean Pudding recipe from Food.com.
Provided by dmdonig
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine all ingredients in a blender or food processor.
- Grease a pie tin or baking pan.
- Pour ingredients into pan.
- Bake for 30 minutes or until brown.
Nutrition Facts : Calories 110.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.8, Sodium 491.6, Carbohydrate 18.8, Fiber 4.7, Sugar 5.1, Protein 7.9
VANILLA PUDDING
Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- 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.
LIGHT VANILLA BEAN PUDDING
Make and share this Light Vanilla Bean Pudding recipe from Food.com.
Provided by annh53182
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a fine mesh sieve over a medium bowl; set aside.
- In a meadium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk ( 1 Tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife: add seeds and pod to milk mixture.
- Cook over medium-high whisking occasionally, until the first bubbles appear on surface: continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
- Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
Nutrition Facts : Calories 209.3, Fat 4, SaturatedFat 2, Cholesterol 114, Sodium 230.9, Carbohydrate 35.8, Fiber 0.1, Sugar 26.2, Protein 7.5
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VANILLA BEAN PUDDING RECIPE | MYRECIPES
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- Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.
- Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.
- Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
- Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).
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