The Dessert Bibles Vanilla Pudding Recipes

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CLASSIC VANILLA PUDDING



Classic Vanilla Pudding image

Enjoy this creamy dessert on its own, or add a few ingredients to create a silky coffee pudding, rich chocolate pudding, and more.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 8

1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Nutrition Facts : Calories 357 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g

THE DESSERT BIBLE'S VANILLA PUDDING



The Dessert Bible's Vanilla Pudding image

Haven't tried this- posted by request from my sister! From The Dessert Bible by Christopher Kimball (the guy from America's Test Kitchen). Just a classic eggless vanilla pudding.

Provided by Roosie

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups half-and-half
1 1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 237.7, Fat 13.9, SaturatedFat 8.7, Cholesterol 44.8, Sodium 122.7, Carbohydrate 24.8, Sugar 17, Protein 3.6

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