Laurels Kitchen Vanilla Pudding Recipes

VANILLA PUDDING

Steps:

• 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.

LAUREL'S KITCHEN VANILLA PUDDING

Steps:

• Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
• Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt.
• Whisk together the arrowroot (or cornstarch) and the remaining milk. Add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. Be careful not to burn or scorch the pudding!
• In a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. Whisk quickly to incorporate and to avoid curdling the egg. Add this mixture back to the saucepan and continue stirring constantly until mixture is thickened.
• Once thickened, turn off heat and set the pan aside to cool about 15 minutes.
• Stir in the vanilla extract.
• If desired, top the pudding with toasted nuts for garnish.
• Serve warm or cold.

THE DESSERT BIBLE'S VANILLA PUDDING

Steps:

• Combine sugar, cornstarch and salt in a medium saucepan.
• Whisk in about 1/3 cup of the half-and-half, until smooth.
• Whisk in the remaining half-and-half until well combined.
• Cook over medium heat, stirrying constantly and gently until thickened (about 5 minutes, but the time will vary).
• Reduce heat to low and continue to heat, stirring gently until the mixture reaches a simmer.
• Cook one minute more over low heat, not stirring, then remove from heat.
• Fold in vanilla and pour pudding into 4 serving dishes.
• The book doesn't say, but I presume that you could serve this either warm or chilled.

CREAMY VANILLA PUDDING

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.

HOMEMADE VANILLA PUDDING

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.