INSTANT CHOCOLATE PUDDING MIX
Steps:
- In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.;
HOMEMADE NO-COOK INSTANT PUDDING MIX RECIPE - (3.5/5)
Provided by snickadoodle
Number Of Ingredients 13
Steps:
- To Make Vanilla Instant Pudding Mix: Add the granulated sugar, instant clear jel, and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air. To Make Chocolate Instant Pudding Mix: Add the granulated sugar, instant clear jel and salt to the carafe of a blender. Fix the lid firmly in place and blend on high for about 30 seconds, or until the ingredients are completely mixed and finely powdered. Let the contents rest about 5 minutes before removing the lid and adding the dutch process cocoa powder. Replace the lid tightly and blend on high for about 15 seconds, or until the mixture is a uniform colour. Let the contents rest about 5 minutes before transferring to canning jars or airtight containers with tight fitting lids. I use a spoon to transfer the mix to prevent powder going POUF in the air. Store the mix in the airtight containers in a cool, dark place for up to a year. A cabinet or basement shelf should work well. To Make Pudding from Either Mix: Pour 2 cups of cold milk into a mixing bowl and add the appropriate amount of vanilla extract. Sprinkle 3/4 of a cup of mix over the top and whisk in thoroughly until thickened. If you are having trouble with clumping, you can either pour the contents into a blender and blend on medium until smooth or use a stick blender to break up the lumps and smooth the mixture. It will be soft set immediately, but improves in flavour and texture if it is allowed to rest (with a piece of plastic wrap directly on the surface) for at least 30 minutes. Notes If the pudding is too soft set, you can add extra pudding mix, 1 tablespoon at a time, until it thickens to your liking.
CHEATER NO-COOK PASTRY CREAM
This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss! This consistency will work for any recipe where you need a cream that can stand up to layering or filling. If you need a cream that is less stiff, add more cream or milk one tablespoon at a time until you get the texture you need for your recipe.
Provided by Stacey Ballis
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 25.1 g, Cholesterol 127 mg, Fat 35.4 g, Protein 2.2 g, SaturatedFat 22 g, Sodium 421.3 mg, Sugar 17.9 g
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