Laurelskitchenvanillapudding Food

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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.

LAURA'S BREAD PUDDING WITH VANILLA SAUCE



Laura's Bread Pudding with Vanilla Sauce image

I used an old recipe and added a few ingredients, including the vanilla sauce to make this a decadent comfort food dessert.

Provided by Laura Yoder

Categories     Other Desserts

Time 55m

Number Of Ingredients 17

1 1/2 c milk
1/4 c sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 eggs, beaten
1/2 loaf of french or italian bread, cut into cubes (about 4 cups)
1/4 c raisins
1/4 c shredded coconut
1/4 c pecans, in pieces
1 Tbsp butter, cut into small peices
cinnamon
VANILLA SAUCE
1 c sugar
1/2 c butter
1 egg, well beaten
1 tsp pure vanilla extract
4-5 tsp water

Steps:

  • 1. Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole dish and set aside.
  • 2. For pudding: In a medium bowl with wire whisk, beat milk, sugar, vanilla, salt and eggs until well mixed. Add bread, raisins and butter. Toss until bread is well coated. Sprinkle with cinnamon. Bake in preheated oven for 55 to 60 minutes until knife inserted in center of pudding comes out clean.
  • 3. For Vanilla Sauce: In a medium sauce pan melt butter. Add sugar, beaten egg and water. Stir constantly until mixture begins to boil. Be careful not to scorch bottom. Remove from heat and cool. Stir in 1 t. vanilla and pour over baked pudding.

EASY VANILLA PUDDING



Easy Vanilla Pudding image

This was a recipe my mom would make when we were young. I think she originally got it from the back of the cornstarch box. To make this chocolate pudding, increase the sugar to 2/3 cup and add 2-3 Tbs cocoa with the cornstarch.

Provided by Tarbean

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk.
  • Bring to a boil over medium heat. Boil 1 minute, sitrring constantly.
  • Remove from heat. Stir in butter and vanilla. Chill.

LAUREL'S KITCHEN VANILLA PUDDING



Laurel's Kitchen Vanilla Pudding image

From the New Laurel's Kitchen cookbook-the 1986 edition. Laurel points out that if you wish to use honey in this recipe, depending on which type you use, it may not work as the honey will make the pudding runny. I've learned that the hard way! Furthermore, I have substituted rice milk and soy milk in this pudding recipe. Plans are to try this recipe sometime in the near future using agave nectar instead of brown sugar. (Stay tuned.) Laurel also offers a version with egg, which is the version I use and have always used. The egg is optional, although the pudding will not be as rich tasting. Your call.

Provided by COOKGIRl

Categories     Dessert

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

2 cups fresh milk (I use whole to make this)
1/4 cup brown sugar (non-refined cane sugar="Sucanat") or 1/4 cup non-refined unbleached cane sugar (non-refined cane sugar="Sucanat")
1/8 teaspoon salt
2 tablespoons arrowroot or 2 tablespoons cornstarch
1 egg, whisked
1 teaspoon pure vanilla extract
toasted nuts (optional)

Steps:

  • Gently heat 1 1/2 cup of the milk in a saucepan or double boiler on medium heat.
  • Once the milk is very hot but NOT BOILING, stir in the brown sugar and salt.
  • Whisk together the arrowroot (or cornstarch) and the remaining milk. Add to the saucepan, cooking and stirring constantly over low to medium-low heat until the mixture starts to thickens. Be careful not to burn or scorch the pudding!
  • In a small heatproof bowl, whisk the egg then gently pour in about 1 cup of the pudding mixture. Whisk quickly to incorporate and to avoid curdling the egg. Add this mixture back to the saucepan and continue stirring constantly until mixture is thickened.
  • Once thickened, turn off heat and set the pan aside to cool about 15 minutes.
  • Stir in the vanilla extract.
  • If desired, top the pudding with toasted nuts for garnish.
  • Serve warm or cold.

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