Best Vanilla Pudding Six Ways Recipes

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HOMEMADE VANILLA PUDDING



Homemade Vanilla Pudding image

A delectable dessert. There is no substitute for the butter.

Provided by Rosemary

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 5

Number Of Ingredients 6

2 cups milk
½ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

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.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g

OLD-FASHIONED VANILLA PUDDING



Old-Fashioned Vanilla Pudding image

This creamy vanilla pudding is sure to be a favorite. "It's always good and so easy to make," confirms Katie Anderson of Spokane, Washington.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1-1/2 teaspoons butter
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 241mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

CREAMY VANILLA PUDDING



Creamy Vanilla Pudding image

This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. -Jeanne Bullard, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2-1/2 cups whole milk, divided
Pinch salt
1/2 cup sugar
3 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon butter

Steps:

  • Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

Nutrition Facts : Calories 244 calories, Fat 7g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 436mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.

VANILLA PUDDING



Vanilla Pudding image

Super creamy and easy, this classic pudding is great all on its own or can be dressed up with our suggested stir-ins.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 6 to 8 servings (about 4 cups)

Number Of Ingredients 7

4 1/2 cups whole milk
1 cup sugar
1/3 cup cornstarch
Kosher salt
5 large egg yolks, beaten
2 teaspoons vanilla extract
Stir-ins (optional), see below for suggestions

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.

VANILLA PUDDING



Vanilla Pudding image

Toss the boxed variety and serve smooth homemade pudding for dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 7

4 1/2 cups milk
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt
5 large egg yolks, lightly beaten
1 tablespoon pure vanilla extract
Whipped cream, for serving

Steps:

  • Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl until combined. Whisk in the egg yolks and remaining 1/2 cup milk until smooth.
  • Pour about 1 cup of the hot milk into the egg mixture and whisk until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Continue to cook, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency, about 3 minutes. Remove from the heat and stir in the vanilla extract.
  • Divide the pudding among 6 to 8 small ramekins or dessert cups. Place a piece of plastic wrap directly on top of each pudding and refrigerate until completely cooled and set, about 4 hours. Serve with a dollop of whipped cream.
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