Save Recipe. Prep 10 min Total 1 hr 20 min Servings 4. Ready to Make? It goes without saying that you'll want to whip up this creamy, soothing dessert for National Vanilla Pudding Day on May 22, but don't be shocked if you find yourself serving up bowlfuls of homemade Vanilla Pudding all year long! This Vanilla Pudding recipe is quick to prep and will probably be gobbled up just as fast.
It's also easy to customize with different flavors. What can I do to maintain the thickness so it can be eaten the next day? This recipe is so simple and yet so delicious. Very creamy, rich, and chocolatey when you make the chocolate version, of course. The vanilla would be great over cake with blueberries or strawberries or as a tart filling, too. I made a lower fat version. I used skim milk and omitted the butter.
It set and came out great. This came out great. You can make it a little lower in fat too. I used skim milk and omit the butter. Still set and came out great. I made the chocolate pudding and it was wonderful and very easy to make! In the UK it is cornflour; in France, fn n cule de man n s. Maizena is a common brand throughout Europe. Excellent recipe! I live in Europe, and I couldn't find corn starch, but I used flour instead. To CE Clark, you can use the egg white for coating chicken pieces for frying.
Try it, I always do that when I fry chicken. Beat the egg white for few seconds, dip the chicken into the egg white, then dredge the chicken in the seasoning flour or breadcrumb for frying. I just made the chocolate pudding and must say that is was very easy and very delicious. My, I cannot what to make pudding for my grandchildren like my mother use to make for me when I was small!
I fixed the chocolate pudding for dessert last night - I have been llooking for a good recipe for "homemade" pudding that was at least as good as the boxed kind.
And, boy, did this fill that request. This was note the "was" delicious. I had to add a bit more milk for consistency maybe I put in too much corn starch???? I'll never buy boxed again. I'm going to try to vanilla this weekend. Yesterday afternoon I made the chocolate pudding; quick and easy. My two little girls loved having warm pudding with whipped cream after school!
My teenage son recognized that it didn't taste like the usual "sugar free box stuff" and finished the bowl and the bowl of whipped cream after dinner. A big hit! Evidently warm pudding can make a day spent with a "mean" substitute teacher seem like a distant memory!
I've made pudding from scratch and I really don't think it's any better than the boxed kind. If I'm going to the trouble, I'd rathe make custard. Easy to make, directions are clean and concise, both the vanilla or the chocolate are equally tasty. To understand what goes into a box of instant pudding, you should first understand what ingredients go into a bowl of that thick, custardy, American style of pudding when you make it from scratch.
Puddings are similar to custards, but puddings are thickened with cornstarch instead of eggs. So all you really need to make chocolate pudding without a box of instant pudding mix is milk, sugar, cornstarch, butter, vanilla extract, and chocolate.
The chocolate, sugar, and vanilla extract are pretty self-explanatory; these ingredients give the pudding its flavor and its sweetness. The cornstarch thickens the mixture and helps the liquids congeal into that pudding you know and love. All you have to do to make chocolate pudding is whisk the dry ingredients together, add the wet, and cook them up in a saucepan until it all thickens up into a pudding.
So with that in mind, the list of ingredients on the side of a box of instant pudding make a lot more sense. I find that the texture of the pudding is best with whole milk. That said, you can use reduced fat milk or even a milk alternative, such as almond milk or coconut milk. Just keep in mind that using an alternative milk will affect the flavor of the pudding slightly.
I like to use both cornstarch and egg yolks in my pudding recipe. Both act as thickeners, but the egg yolks make it super rich while I find that the cornstarch helps to stabilize it a bit. I also must ask you to please use pure vanilla extract when making your Homemade Vanilla Pudding. You want that real vanilla flavor, not the artificial stuff here! Set this aside. In a medium saucepan, whisk together the rest of the milk, salt, and sugar.
While the milk mixture heats up, whisk the egg yolks in a separate bowl. This is called tempering and brings the temperature of the eggs up without scrambling them.
Slowly add the now-warmed egg mixture back into the pot, followed by the cornstarch slurry. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
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