homemade pudding

The comforting, effortless dessert you didn&#039;t know you needed. Now with dairy-free, vegan, and paleo options.

Butterscotch Pudding (dairy-free, vegan & paleo options)

salt

(100 g) packed dark brown sugar ((or 70 g coconut sugar

½ cups (350 ml) whole milk ((see note for vegan option))

vanilla

(28 g) unsalted butter ((or plant butter))

whipped cream, whipped coconut cream, or thick coconut yogurt

flaky salt,

In a medium saucepan, whisk together the cornstarch, salt, and sugar.

Add the milk, cream and vanilla bean and scrapings (if using) and bring to a boil over medium heat, whisking frequently (you will have to stop whisking to verify that it is boiling; there will be fat bubbles that pop gloopily). While you whisk, make sure to scrape the entire bottom of the pot, including the corners. When you see the gloopy bubbles, reduce the heat to medium-low to maintain a simmer and continue cooking for 1 1/2 minutes (set a timer). The pudding should be the texture of a loose yogurt, or warm caramel sauce.

Turn off the heat and whisk in the butter (and vanilla paste/extract, if using).

Fish out the vanilla pod (or strain the pudding into a measuring pitcher if at all lumpy) and divide the pudding between 4 heat. (You can rinse the vanilla pod, let it dry, and stick it in a bottle of booze or a jar of sugar, if you like.)

Pudding skin is an area of some disagreement, with supporters of either side, pro-skin and anti-skin, debating their points heatedly. As for me, I just cover the cups loosely with beeswax wrap or plastic wrap (not pressed onto the surface of the pudding) and mine don&#039;t form a skin.

Chill the puddings until cold and set, at least 1 1/2 hours or up to 4 days. Serve with a dollop of whipped cream and a few flecks of flaky salt.

This nostalgic dessert is supremely chocolatey, deliciously decadent, and lusciously creamy with a silky smooth melt-in-your-mouth consistency. All the things you&#039;d want in a perfect pudding and then some!

Chocolate Pudding Recipe

(100 g) granulated sugar

(24 g) Dutch process cocoa powder ((sift if clumpy))

Tbsp (18 g) cornstarch

tsp salt

(590 ml) whole milk

semi-sweet chocolate, (finely chopped)

Tbsp (28 g) unsalted butter, (cut into 1 Tbsp pieces)

tsp vanilla extract

(120 ml) heavy cream, (for serving)

sugar

In a medium saucepan whisk together 1/2 cup sugar, the cocoa powder, cornstarch and salt.

Pour in milk and egg yolks and whisk well.

Cook mixture over medium-high heat, stirring constantly and while scraping bottom and sides of pan with a rubber spatula to prevent skin from forming.

Once mixture thickens slightly and comes to a simmer (with bubbling across top surface as well not just edges), reduce heat to medium-low, immediately switch to a whisk and let simmer 30 seconds while whisking constantly.

Remove from heat and immediately strain mixture through a fine mesh strainer into a heat proof bowl. Right away add chocolate, butter and vanilla while mixture is still very hot and whisk until smooth.

Cover mixture with a sheet of plastic wrap while pressing directly against the surface of pudding to prevent a skin from forming.

Chill 4 hours.

Add heavy cream and 1 Tbsp sugar to a medium bowl and whip with an electric hand mixer on high speed until stiff peaks form.

Stir pudding a few times then spoon into individual serving dishes, top with whipped cream and garnish with shaved chocolate.

This creamy old fashioned butterscotch pudding can be served as is or folded together with whipped cream for a lighter texture. Either way, the butterscotch flavor is intense and perfect.

Old Fashioned Butterscotch Pudding

heavy cream

dark brown sugar, packed

cornstarch

oz (3/4 stick or 6 Tablespoons) unsalted butter

milk

vanilla extract

In a medium bowl, whisk the yolks and...

In a medium bowl, whisk the yolks and cornstarch together. Mixture will be very thick. Set aside convenient to the stove.

Put the vanilla extract in another medium bowl...

Put the vanilla extract in another medium bowl and place a fine mesh strainer over the top. Set aside convenient to the stove.

In a heavy-bottomed saucepan, melt the butter.

Add the dark brown sugar and salt, and...

Add the dark brown sugar and salt, and cook the two together over medium-high heat, stirring constantly with a wooden spoon or high-heat spatula. The mixture will look very creamy and bubbly, and then all of a sudden, the butter will separate out and the whole thing will look kind of sad and like a failure. Keep going. In another couple of minutes, the mixture will come back together again. Don't stop stirring.

As soon as the butterscotch comes back together,...

As soon as the butterscotch comes back together, pour in the milk, all at one time and remove the pan from the heat. Do it carefully. The butterscotch will hiss and bubble and then turn into a hard mass. Carefully pry the hard mass off the bottom of the pan with your spoon or spatula and then return the pan to medium low heat.

Stir until all the butterscotch has melted back...

Stir until all the butterscotch has melted back into the milk. This could take 4-5 minutes. Just be patient and stir and stir. You will most likely have butterscotch stuck to your spoon or spatula. That's okay. It will melt too. Just keep stirring.

Once the butterscotch milk is nice and smooth,...

Once the butterscotch milk is nice and smooth, continue to heat until the milk is steaming. Then, temper about half the butterscotch into the egg yolk mixture, whisking very well.

Pour the tempered yolks back into the pan...

Pour the tempered yolks back into the pan and bring to a boil, stirring constantly. Allow the mixture to boil for 2 full minutes, whisking constantly..

Pour the pudding through the fine mesh strainer...

Pour the pudding through the fine mesh strainer into the bowl with the vanilla. The mixture will be very thick, so use the pack of your spatula to press it through.

Stir until the vanilla is mixed in.

At this point, you can pour into small...

At this point, you can pour into small bowls or leave it in the large bowl and press plastic wrap down onto the surface of the pudding. Either way, refrigerate until cold, or you can eat it warm. I won't judge you.

See NOTES below for how to serve. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/umrnjcn3ceuucyecmpd2.mp4

Butterscotch Creme Brulee

Creamy, flavorful, sweet and delicious this Homemade Coconut Pudding is super simple, made in one pan and whips up super quickly. Perfect breakfast, snack or dessert.

Homemade Coconut Pudding

+ 3 Tbs sugar

eggs

Tbs butter

tsp coconut extract

coconut

Whipped topping (optional)

Toasted coconut (optional)

In large sauce pan add your milk, sugar, cornstarch, salt, egg and egg yolk.

Continuously whisk over medium high heat until thick and bubbly.

Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted.

Place Saran Wrap over the top of pudding and place in refrigerator until cool.

Serve with toasted coconut and whipped topping.

Vanilla and Chocolate Pudding - a quick pudding that can be served warm in cold days or chilled in the summer days, with fruits, nuts or grated chocolate on top.

Vanilla and Chocolate Pudding

(70 grams) sugar

(30 grams) cornstarch

tsp (2 grams) salt

⅔ cups (640 milliliters) milk

tsp (10 grams) vanilla extract

(100 grams) sugar

(40 grams) cocoa powder

tsp (5 grams) vanilla extract

In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup (160ml) milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.

In a medium sized sauce pan bring the rest of the milk (2 cups-480ml) to a boil.

Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. 

Repeat the step 2 with the chocolate pudding in case you make both. 

Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. 

https://www.youtube.com/watch?v=kF2B7qgnUpw

Vanilla and Chocolate Pudding - an easy recipe for a comforting homemade pudding that can be served warm in cold days or chilled in the summer days, with fruits, nuts or grated chocolate on top.


To print the recipe check the full recipe on my blog: 
https://www.homecookingadventure.com/vanilla-and-chocolate-pudding

#vanillapudding #chocolatepudding #homemadepudding

Ingredients
Makes about 6 servings
Vanilla Pudding
1/3 cup (65g) sugar
1/4 cup (30g) cornstarch
1/4 tsp (2g) salt
2 2/3 cups (640ml) milk
1 large egg
2 tsp (10g) vanilla extract
Chocolate Pudding
1/2 cup (100g) sugar
1/3 cup (40g) cocoa powder
1/4 cup (30g) cornstarch
1/4 tsp (2g) salt
2 2/3 cups (640ml) milk
1 large egg
1 tsp (5g) vanilla extract



1.In a medium bowl mix together sugar, cornstarch and salt, If making chocolate pudding add the cocoa powder too. In another bowl beat egg and add 2/3 cup (160ml) milk and stir well. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well. Set aside while you heat the rest of the milk.

2. In a medium sized sauce pan bring the rest of the milk (2 cups- 480ml) to a boil. 

3. Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it over medium heat and cook stirring constantly until the mixture thickens, about 3 minutes. Remove from heat and stir in vanilla extract. Only if needed you can strain it to be sure no lumps have formed. 

4. Repeat the step 2 with the chocolate pudding in case you make both. 

5. Pour the pudding into six serving dishes, place plastic wrap directly on surface of pudding and chill for at least 2 or 3 hours or serve warm. You can serve with nuts or grated chocolate or fresh fruits. 


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