pudding recipes

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

vanilla extract

Kosher salt

chia seeds

strawberries,

almonds,

Yorkshire Pudding

all-purpose flour

salt

eggs

milk

beef

YORKSHIRE PUDDING
Tyler Florence
How to Boil Water/Christmas Made Easy
Food Network
Allpurpose
Flour, Salt, Eggs, Milk, Pan Drippings from Roast Prime Rib

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

Wish I could attach a pic cause mine turned out gorgeous!!

I have been making/eating Yorkshire puds my whole life. These may be the best I have ever made/eaten!

Made this for an early Christmas dinner this evening.Used my grandmother's cast iron skillet. Perfect! Thanks.

When I was a kid we used to visit my aunt in England who would make Yorkshire puds whenever we visited.  It was a sad day when she became vegetarian and didn't make the roast to go with them  We still enjoyed the puds with a vegetarian brown gravy.  Since my mother couldn't make them, I assumed they were difficult to make and never tried myself.  I'm 42 and just tried this recipe.  It was simple, I made it with sprouted wheat flour and grape seed oil.  They were delicious.   I had a huge amount of juices leftover from a weekend potroast, so I made a brown gravy and meatballs and peas to go with them.  Everyone enjoyed the supper. Even my little ones. I made one big one and six tiny ones in a muffin tin.

I am from Scotland and I make this for my American husband and kids, they LOVE IT... now, I am going to let you in on a secret, I put the ingredients into my blender whisk it up and I ALWAYS get perfect results, I also make my ones in the muffin tin so the kids can pour in their gravy and put the meat inside...never gets old to them! I also use a light cooking oil and they taste fantastic. Try using smoked sea salt it is yummy. ENJOY xx

I have learned a valuable lesson today. Despite what the recipe says?DO NOT try to make Yorkshire Pudding in a glass container. Not because it may be ?less fluffy? or ?not as delicate? but because it MAY EXPLODE!!!!!
Yes, pouring the mixture of 72 degree liquid in a 400 degree pyrex container will cause it to shatter in a most unappealing way.
Word to the wise.
-Patrick

Yorkshire is the shiznit. This is of the recipe of the  Kings. The Best.Leg Of Lamb,mint sauce, Roasted Spuds, and Bisto. Forget About It!!! Still looking for a Sutey Pudding recipe. Sewn in a cheese cloth steamed, and delicious. This blissful offering Went to the grave with my Mother-in Law, Bless Her Heart.  <br />

Fantastic recipe! My grandmother made this often &amp; your recipe is spot on to her traditional English recipe. Thank you Tyler. You never disappoint. P.S. Love you on “Worst Cooks” too. 

We made this to go with prime rib for Valentines Day. We used a cast iron skillet and it came out perfect and beautiful! It was a huge hit!

It was very tasty. This was my first time making Yorkshire Pudding, banger's &amp; mash.

Banana Pudding

sugar

vanilla wafers

bananas

Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.

In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.

To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.

Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

Who the heck is Art Smith-his recipe is different than Trisha's, so if you like it better, then use it-but do not criticize Trisha's recipe which is fantastic.  My family loved this and I will make it for them a lot in the future.  The thing I really like about Trisha's recipes is they use basic ingredients that everyone has around the house, and you can tweak them to your taste and still have good results.  You rock Trisha!

Delicious! My husband loved this recipe, I will never buy packaged pudding again!!

My son was like no way you made this pudding. He thought it came out of a Jello box. It was so good and easy. I am a good cook but custards are not an easy thing to get right, this one is great..LOVE it.

First time making banana pudding was a success thanks to you Ms. Yearwood. Thanks for sharing such a great recipe 

My Mom, god rest her soul; loved making her southern dishes. I used to watch her make banana pudding from scratch. Trisha you rock This was delish. I couldn't remember how many eggs to use. None of the southern cooks used banana flavoring. Just vanilla. You Rock!

Adding meringue and serving it warm takes it to a whole new level!

Not being from the south this dish is not popular in my area. Every time I've tried it,while out, it was flavored with banana extract, which ended up being really gross. I knew this might be something I would like so I had to find the perfect recipe and this is it! It was so delicious! My husband who hates bananas even ate it and I may or may not have eaten half the pan right out of the oven. So easy and so delicious! Thank you Trisha. This is now a family staple in our home.

Words can't describe how this took me back to my Nana making this for us.  I still miss her so much and Trisha just brought back some very happy memories.  It is delicious, simple to make ( I was a little scared of making the pudding)  It turned out perfect!  Thank you so very much Trisha!

Excellent and easy.  The pudding was smooth and very tasty.  I used Trader Joe's vanilla wafers and very fresh farm eggs (dark yellow yolk and great flavor made all the difference).  Never buying box pudding again. A low broil can also achieve a lightly browned meringue.

https://www.foodnetwork.com/videos/trishas-banana-pudding-0223227

Trisha's Banana Pudding: dessert perfection you can enjoy hot or cold.

Trisha's Banana Pudding

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Creme Brulee

heavy cream

vanilla bean,

vanilla sugar, divided

water

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. 

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. 

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

I followed the directions exactly after reading the recipe and watching Alton's video several times. What a delicious recipe! As good as anything I have had in a restaurant. <br /><b><br />Advice to those trying this recipe for the first time:</b> trust the recipe and video. Do it just like Alton writes and demonstrates using the same size ramekins. It works, including the bake time (45 minutes) and chill time (2 hours). <br /><br />You may notice upon baking or afterwards during chilling a thick layer appear on top. Right before adding the sugar topping, I scraped the thick layer off one dessert just to compare. I then did the caramelized sugar topping on all desserts. Afterwards,  I couldn't taste a difference nor could my other taste testers. Ignore it or scrape it off. It doesn't matter. <br /><br />Once the filling is completely mixed, but before filling the ramekins, do a taste test. I was highly satisfied with the default taste, but if you want extra sweetness or vanilla flavor then adjust to your taste. <br /><br />Also, the darker you brown the sugar topping, the more bitter/burned it will taste and some people like it that way. Alton seems to like dark brown based on his video. When the sugar first melts, it won't be brown, so you can stop before it gets dark and it will still have a hard sugar topping with less burned flavor.<br /><br />Finally, after filling six ramekins of the size shown in the video, I had enough filling left for a ramekin at least twice as big as what is shown. The larger dessert was not quite as firm after two hours. I put it in an ice bath for 10 minutes and it firmed up.<br />

Great and easy recipe. I used coconut sugar for the top and it was awesome 

Absolutely perfect creme brûlée !! This is the first time I’ve ever made it &amp; I was shocked at how easy it was . I didn’t have vanilla sugar on hand so I substituted by mixing 2 cups of  regular sugar with a teaspoon of vanilla ( mixed very well-in a ziplock bag) . I then spread the mixture out thinly on a cookie sheet &amp; let it air “dry” for 30 minutes, it was simple and tasted great. This recipes custard texture is so silky smooth, rich and absolutely delicious . For the top “crust” I used a small kitchen torch ( found in the camping section at Walmart) to caramelize the top and not only was this fun but it turned out perfectly with a wonderful crackling upon the first bite ! I’m in the process of making Alton Browns vanilla sugar recipe which will be ready in a few weeks. I’m anxious to see the difference in taste . I’m so happy I made this and it is now my family’s favorite dessert! 

I use this base and make MANY varieties.  For thanksgiving 3 years ago I added a butternut squash puree.  This year dark chocolate, chile de arbol, cinnamon, a few other ingredients.  

I hoped that this site would use Kilograms. around the world those "house measures" are dificult to translate...<br />

This recipe has never failed me.  I always use madagascar grade a beans and extra large
Eggs; people tell me it is above restaurant quality.  Pro-tip: order the vanilla beans in quantity on Amazon to save some money.

I've never made creme brulee before. I made this for my friends birthday, with a ton of our friends. Everyone said it was the best creme brulee they have ever had. Even my chef friend told me it was the best he's had.

THIS IS THE WORST CREME BRULEE IVE EVER HAD

Alton Brown, you rock! First time making crème brulee and this this recipe made it easy! Thank you - everyone loved it!

I would DEFINITELY use more than 6 egg yolks. If you use less than 8 yolks per quart, there is a very good chance that your custards will not set. I would use anything between 8-10 large yolks. Moreover, 40-45 minutes is not enough time to cook them (unless your ramekins are very shallow). For a regular sized ramekin, I would leave them in the oven for 50-90 minutes.

https://www.foodnetwork.com/videos/culinary-torch-song-0165977

Alton compares the properties of propane and butane culinary torches.

Culinary Torch Song

Sticky Toffee Pudding

corn syrup

sweet unsalted butter

sweet unsalted butter,

dates, pitted

baking powder

baking soda

brown sugar

orange zest

Whipped cream,

For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!

For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.

Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.

In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.

Hi Duff
Shame on you for not knowing ir ever hearing about STP.

Just to correct you, this is not an English Pudding, it is Scottish.

It originated at the  The Udny Arms Hotel in Newburgh, Aberdeenshire - where I used to live.

I am looking forward to trying a few of the recipes, including this one.

One improvement I would make to this is on top of pureeing the dates, is to have some date chunks in there as well. Instead of Cream, it is much better with Ice Cream.

Iain

By God this was heaven. Yes make this, today just like the recipe says! 

This was so easy to make and absolutely delicious! 

Absolutely delicious.  Followed the recipe to a T.  This is a keeper!

This was delicious. Made it for company I had over to watch the Super Bowl. Big hit with everyone.

Really delicious but the directions needed a bit more. <span>1. The sauce you want to keep warm when you add the final bit of heavy cream, until it’s fully combined. Then take it off the heat. 2. You don’t want to drain the water from your dates before your purée. 3. You probably just want to make the sauce first instead of trying to make it and the cakes at the same time. </span><div><div><br /></div><div>We didn’t slice them, Just flipped them into a bowl with sauce and whipped cream and it served us well. Super sweet and sharing one was just fine. We did get 7 cakes but 6 would have worked too. </div></div>

I had this at the restaurant in Dorchester and immediately wanted to try and make it at home.  I was so happy to see the recipe was from the same place.  i made it, everyone love it and I will make it again for Christmas dessert.  I didn't have enough of the same size dishes but I put together a hodge podge of small dishes and just kept an eye on them.  Real whipped cream is a must as the pudding is so sweet and you can make your own whipped less sugary.

The recipe was excellent, just wished there had been a candy thermometer involved.  My ramekins are standard size but I would recommend a larger "custard" cup size,  Also needed to bake about 3-4 minutes longer, however the taste is divine.

https://www.foodnetwork.com/videos/sticky-toffee-pudding-recipe-0171061

Here's an American take on a British classic, sticky toffee pudding.

Sticky Toffee Pudding Recipe

Instant Chocolate Pudding Mix

Dutch-processed cocoa, approximately 1 cup

cornstarch,

confectioners' sugar,

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.;

This is a great recipe you just need to watch the video to make
the pudding happen. BTW people are saying 1 tsp of vanilla extract and it is clearly 2 tsp of vanilla in the video. I also just watched the rerun of this great episode &amp; am making it today again. Thanks Alton, I for
one have not bought instant pudding mix for quite awhile. 

Easy as pie to make.  Nice to have on hand in the cupboard for when you just want a big ole bowl of comfort!  I agree that it does need more sugar, so I would add another 1/2 - 3/4 of powdered sugar, or add 1/4 cup granulated sugar during cooking.  I will definitely be making this again.  

The recipe AB provides is a great mix; however it is NOT an Instant Pudding mix such as we are accustomed to purchasing in the store.  He explains this in the episode Video (go to link), but the pudding is actually a cooked pudding.  Certainly a richer, more delicious pudding with no preservatives like an Instant Pudding mix from the store would have, but that doesn't change the fact that THIS recipe is NOT an instant pudding mix. 

I'm sure the recipe will make a delicious pudding, however, there were NO "How to prepare the Pudding" instructions.  

Is it one cup of mix to one cup of milk??????????

Dear AB,
Glad for the recipe, but how about including the amount of liquid it takes to make pudding out of the dry ingreedents.
I'm going to modify the recipe so that I can make it with splenda.   
Enjoy your shows,
Richard

The video never actually ran. I sat through 14 commercials before finally say fudge it. Bad form food network. 

This is our new fave for when we want a chocolate fix that's homemade and comfort food.  Some reviewers complained it wasn't sweet enough but we found it perfect, not too sweet.  The first few batches I used Droste Dutch processed cocoa; rich chocolate flavor.  Then I experimented using half Dutch process cocoa and half Hershey's cocoa.  My family liked that flavor the best.  This is a great recipe!

Came out great, I had to add about 2 tablespoons of more cornstarch to thicken but tastes excellent. If the recipe didn’t turn out the way you expected, try using Hershey’s Cocoa Powder and use a cup of Powdered Sugar instead of the suggested amount 

https://www.foodnetwork.com/videos/instant-pudding-99439

In minutes, whip up a perfect batch of rich creamy instant pudding.

Instant Chocolate Pudding

This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the dish, it provides a creamy texture that plays well off the crisp corn kernels.

Corn and Squash Pudding

Nonstick cooking spray, for greasing

unsalted butter

garlic,

onion, chopped

winter

kernel corn, thawed

cornmeal

parsley

nutmeg

cayenne pepper

salt and black pepper

cornflake cereal

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly. 

Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture. 

Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes. 

Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams

I made this exactly as directed except for that I did not have nutmeg so I just use pumpkin pie spice and it was delish! I did sprinkle a little more salt on top as well but yum!

i didn't have frozen winter squash or corn flakes so i used panko bread crumbs and butternut squash that I baked and diced beforehand... also, I didn't use 3 egg whites; I used two eggs and just whisked them a bit and added it to the mixture. everything smelled and looked really good as I prepared and mixed and put it into the oven... Its got about thirty minutes left til done and I'll come back and post how it was....

Okay it is done! looks good. smells good...  and tastes pretty good too! I thought it needed a bit more salt but just sprinkled some over the top and it's perfect. great dish!

This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.

Coconut Allspice Corn Pudding

coconut milk

ground allspice

molasses

confectioners' sugar

cinnamon

vanilla bean paste

orange

In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.

Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.

Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.

Brownie Pudding

eggs,

cocoa powder

vanilla bean

framboise liqueur, optional

Vanilla ice cream,

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Delicious! Chocolate was rich and creamy. Brownies were a little on the short side, though. Would add a tad bit of baking soda the next time I try this recipe.

So good! Hubs was impressed. Still learning how to bake but this was easy enough even for a newbie like me. I used Viva Cacao Powder, Nielsen-Massey Pure Vanilla Bean Paste and leftover coffee. Yummy! Crisp top, fudgy body. 

https://www.foodnetwork.com/videos/inas-brownie-pudding-recipe-0169855

Ina's brownie pudding is the perfect dessert: cake outside, pudding inside.

Ina's Brownie Pudding Recipe

Coconut Flan

Vegetable oil cooking spray

sweetened condensed milk

evaporated milk

coconut,

Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray.

Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside.

Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil.

Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight.

Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

This recipe was super easy and absolutely delicious. I had to adjust the temperature in my oven, and leave it a little bit longer. But it was perfection! 

This was the hit of the party.  Everyone loved it and it was so easy to make.  

This is always great. I recently replaced the sweented condensed milk with coconut sweented condensed milk and it was amazing!! 

Super easy and delicious. It’s elegant for a gathering. 

This is the creamiest and yummiest flan I’ve ever had in my whole life, and I’m Spanish and I’ve had thousands of flans. This is no doubt the best!<br />I cooked it in a flat long Pyrex, follow the rest of the cooking steps and left it a few more minutes, it came out perfect. 

I’ve made this several times for some serious flan lovers. Never fails to please.

https://www.foodnetwork.com/videos/marcelas-coconut-flan-0162338

Creamy flan is even yummier when Marcela tops it with toasted coconut.

Marcela's Coconut Flan

My Favorite Lemon Pudding

cornstarch

lemon zest

lemon juice

unsalted butter,

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.

Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

This was quick and delicious, nicely lemony, and not too bad for calories since it's made with milk. I used 2% and it was fine. You could sub cream for some of the milk if you want it to be richer, but as is it's a great dessert for a warm summer day. 

Fabulous. This is the first time I’ve made pudding and I’m glad this recipe was posted.<br /><br />I used 2% milk and plant butter but followed everything as stated in terms of measurements. I used a stainless steel bowl for all steps and then cooked in it. It’s shaped narrow at the bottom and wider as it goes up. I don’t know if that helped me with it cooking so well, but I’m not going to jinx it And use something else next time.<br /><br />For those who didn’t get pudding, maybe it was the pot you used? Don’t know, but in my opinion I’d avoid nonstick and stick to aluminum or stainless steel. Just stir, stir, stir for 10 minutes while it’s heating and it will thicken.<br /><br />This recipe shouldn’t curdle if you cook it on med heat and stir the whole time. I used a whisk and stirred it continuously except twice when I was wiping up something.In the end I had just a bit of brown in the bottom of bowl where milk overcooked. That’s the only thing that did rise up, but straining solved that issue.<br /><br />You can temper the egg if you really want to if you’re nervous, but cooking it on that medium temp for 10 minutes while continuously stirring should mitigate curdled eggs.<br /><br />Really nice taste and again if you cook it long enough, the cornstarch taste will go away. Be patient and know that it starts soupy but thickens up very nicely after about 10 minutes.<br /><br />Taste is lemony, but not over the top. I didn’t use zest, but next time I will. Thiss will go great over a lemon loaf instead of frosting or with simple whipped cream followed on top. Or for a kids birthday party you could make lemon pudding cups for the kid who likes lemon flavor or for the daring kids. It’s seriously not to lemony.<br /><br />Also this seems like it would go great with raspberry. Maybe make a cake with the lemon pudding and too with whip cream and fresh raspberries . Yummy!!<br /><br />

I followed the directions as shown except I strained the pulp out of the juice before adding it to mixture instead of straining the pudding at the end.  It turned out great. Everyone liked it and they're all foodies.  This is creamy, lighter, less sweet, and less tart than your typical lemon pie filling, if that's what people were expecting. Will definitely make this again.  

The lemon flavor was good but I could taste the corn starch. The pudding consistency was good but the color was a milky yellow; not a clear yellow. 

The pudding is great! Very creamy.   I did temper t(

I made this and did not experience "consistency like soup." Followed the recipe exactly and it was perfect. I stirred constantly until a boil. Perfect thickness. Excellent balance of sweet to tart. Definitely a keeper :)

This recipe is very good in my opinion. The only thing I did different is temper the eggs.Was not overly sweet had a good heart to it excellent !!!

This turned out great, not too sweet, nice and tart and creamy. For the people saying it was soupy, you need to cook it until it thickens. Corn starch only thickens if it’s simmering. I used about 1 cup of half and half and the rest whole milk. <div>The eggs need to be tempered so they don’t scramble. I added the corn starch, sugar, milk and salt and cooked over medium heat for about 6 minutes until simmering and thickening. Then I added about a cup of the hot milk mix to my egg yolks which were whisked in another bowl. Whisk the yolks with the milk quickly and then add that into the pot. I then cooked It for about 5 minutes after it reached a simmer to get the corn starch taste out. After I removed it from the heat I added the zest and lemon juice. I let it sit for a few minutes and then strained it through a fine mesh strainer. It did have some chunks and it gets the zest out while leaving the flavor. </div><div>I will make this again for sure. </div>

Very disappointing. I followed the recipe exactly. I cooked it for the me tu f time. It's consistency is soup just like other reviews said. 

Rice Pudding has been served at The Sip since day one. The recipe has never been changed.

Sip 'N Bite Rice Pudding

rice,

Cinnamon,

Bring the milk to a rolling boil, and then add the rice. Reduce the heat to medium. When the rice is cooked, remove from the heat. 

Mix the sugar, vanilla extract and eggs in a bowl. Add the egg mixture slowly to the milk, stirring constantly. Pour the pudding into individual serving cups. Sprinkle cinnamon on top. Consume immediately or put in the refrigerator and let cool for a few hours.

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