Best Homemade Vanilla Pudding Recipes

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.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR

Steps:

• Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
• Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
• After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
• Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Steps:

• Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
• Ladle pudding into bowls and top with ground cinnamon.

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE

Steps:

• Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift flour into a bowl and dredge cranberries in flour mixture.
• Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
• Invert pudding onto a pie plate and carefully remove from the mold before it cools.
• While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

HOMEMADE SUGAR-FREE INSTANT VANILLA PUDDING

Steps:

• Combine sweetener, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
• Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.

BANANA PUDDING WITH HOMEMADE VANILLA WAFERS

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

HOMEMADE VANILLA PUDDING MIX IN A JAR

Steps:

• Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar.
• Homemade Vanilla Pudding in a jar Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve. Variations: Leave out the nutmeg and substitute your choice of extract: Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like. Serving Size : 32

HOMEMADE INSTANT VANILLA PUDDING

Steps:

• Combine sugar, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
• Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.

EASY HOMEMADE VANILLA PUDDING RECIPE - INSIDE BRUCREW LIFE

Steps:

• Add the milk, sugar, salt, cornstarch, and egg yolk to a blender. Pulse for 5 seconds to mix everything together.
• Pour the milk mixture into a sauce pan. Use a spatula to scrape the sides of the blender to get all the sugar that is still on the bottom and sides.
• Heat over low-medium heat, constantly stirring, until the mixture thickens and starts to bubble. This will take about 6-7 minutes.
• Reduce the heat to low and cook for 2 minutes, stirring often. Remove the pan from the stove top.
• Stir in the vanilla bean paste and butter until smooth and creamy. Pour into 1 bowl or 2 small cups.
• Place a piece of plastic wrap directly on top of the pudding touching the surface. Let cool on the counter until just slightly warm to the touch.
• Refrigerate until completely chilled and thickened. Serve with whipped cream or berries.

HOMEMADE VANILLA PUDDING

Steps:

• Mix all of the following ingredients together in a 2-quart microwave safe bowl:milk, eggs, cornstarchand sugar.
• Mix until smooth, then heat in the microwave, uncovered, on high for 45 seconds.
• Set the bowl on a hot pad, stir.
• Repeat steps 3 and 4 eight times{ mark each time you do this so you don't loose count}.
• Then stir in vanilla and butter.
• Let cool for 2 hours{ eating the pudding before it is fully cooked may upset your stomach}.