Pudding From Scratch Recipes

VANILLA PUDDING

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.

BANANA PUDDING I

Steps:

• In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.

PUDDING FROM SCRATCH

Steps:

• In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
• Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

HOMEMADE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.

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.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

OLD-FASHIONED BREAD PUDDING

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

VANILLA PUDDING

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.

CARAMEL PUDDING

Steps:

• In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

VANILLA PUDDING FROM SCRATCH

Steps:

• Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
• In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth.
• Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
• Whip cream until stiff.
• When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more.
• Note: Cooking time is cooling time.

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.