Homemade Pudding With Gourmet Variations Recipes

VANILLA OR CHOCOLATE PUDDING

Steps:

• 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.

HOMEMADE PUDDING (FROM SCRATCH)

Steps:

• In a pot(or the microwave) get all 3 cups of milk scalding.
• Whilst the milk boils; separate the eggs and discard the whites (if desired, you can set aside for an omlette or a meringue)and beat the cornstarch and sugar in the bowl with the egg yolks. It will have a hard time coming together at first; but keep whisking, it'll get there.
• Keep milk very hot. Pour all of the egg yolk mixture into the scalding milk and beat vigorously until the mixture seems completely liquified. Add the salt, vanilla extract, and butter. Keep whisking until butter is well incorporated.
• Keep warm and continuosly stir until the pudding thickens. Once thick (if making chocolate) add the sifted cocoa powder and stir until well incorporated.
• Serve warm or refridgerate for 2 hrs (preferred) and serve with or without garnish.

CARDAMOM MILK PUDDING

Steps:

• Bring milk, cardamom pods, and a pinch of salt just to a boil in a 2-quart heavy saucepan, then remove from heat and let stand, covered, 5 minutes.
• Whisk together arrowroot and sugar in a large bowl, then whisk in hot milk mixture. Return to saucepan and simmer, stirring constantly, until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids. Chill pudding, its surface covered with wax paper, until very cold, at least 4 hours. Serve sprinkled with nuts.

CHOCOLATE CROISSANT BREAD PUDDING TRIFLE

Steps:

• Let the Chocolate Croissant Bread Pudding cool to room temperature.
• Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
• 6 chocolate croissants, very coarsely chopped
• 1 1/4 cups milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 large eggs
• Preheat oven to 350 degrees F.
• Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• Bake for 40 minutes.

HOMEMADE PUDDING WITH GOURMET VARIATIONS

Steps:

• Place a fine mesh sieve over a medium bowl and set aside.
• First, whisk together sugar, corn starch, and salt in a saucepan.
• Add milk gradually making sure to dissolve cornstarch. Add egg yolks and mix to combine.
• Turn on the element to medium heat and place saucepan on the element. Stirring constantly until the first large bubble forms and sputters, and then reduce heat to low. Continue to stir constantly for one minute and then remove from heat.
• Immediately pour the mixture through the sieve in the bowl to remove any lumps.
• Stir in butter and vanilla into the hot pudding.
• Place a layer of saran wrap over the surface of the pudding-this will prevent a skin from forming.
• Chill for 3 hours or for 3 days. Before serving whisk until smooth.
• For chocolate pudding: add cocoa powder with the sugar, corn starch, and salt and then proceed as directed.
• For Chai Cinnamon Pudding: brew the two tea bags in 3 tbsp boiling water, set aside until cool. Squeeze out the teabags and reserve liquid. Mix the tea into the pudding after step 8 and sprinkle cinnamon on top before serving.
• For Mocha Chip Pudding: Prepare pudding with chocolate variation. Then dissolve the espresso powder into 2 TBSP boiling water and cool. Mix the cooled espresso into the pudding after step 8 and sprinkle chocolate chips on top before serving.
• For Rum Raisin Pudding: Combine 1/4 cup raisins and 1/3 cup rum in a small pot and bring to a boil. Remove from element and let cool completely. Remove raisins from rum and set aside. Mix the rum into the pudding after step 8 and sprinkle the raisins on top before serving.

SHOW-STOPPING CHRISTMAS ICE CREAM PUDDING

Steps:

• Combine almonds, glacé cherries, mixed peel, dried fruit, rum, mixed spice, cinnamon and nutmeg in a large mixing bowl. Stir well, cover and allow to soak and chill for a 2-3 hours in the fridge. Optional: Stir once or twice in between to make sure everything is coated well with the spices and rum.
• Line an 8 cup pudding basin or large bowl with aluminium foil, pressing out any wrinkles.
• Add slightly softened ice-cream into the fruit mixture and mix well. Spoon into the lined pudding basin or bowl, cover and freeze until firm (6-8 hours). Note: For best results, freeze overnight

BREAD PUDDING

Steps:

• Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
• Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
• Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
• Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
• Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
• Bake 40 minutes. Serve hot or cold.