Homemade pudding is easy to make with just a few ingredients and can be flavored with vanilla, chocolate, butterscotch, or other flavors. Slowly heat the mixture, stirring constantly, until it thickens, then chill for at least four hours before serving.
Pudding is a type of custard, although it’s typically made without eggs, meaning it’s much less difficult to cook properly and won’t tend to crack and crack as it cools. While many companies make instant products, pudding is very easy and fun to make at home. All you need is a saucepan, a spatula, and containers to cool it down, such as shot glasses or wine glasses for an elegant presentation. The actual cooking process takes just a few minutes and after at least four hours in the refrigerator to set, the pudding is ready to eat.
When you make pudding at home, there are a number of flavors to choose from. Vanilla, chocolate, and butterscotch are all common, but you can also experiment with other flavors like Mexican chocolate, cinnamon, maple, caramel, or fruit. If you’re using an extract to flavor the pudding, add it at the end of the process. Otherwise, the aroma enters at the very beginning. If you’re making chocolate pudding, melt the chocolate in a heavy saucepan with sugar to taste and 0.25 cup (59 mL) water before adding 2 cups (473 mL) milk or half-and-half. For a rich vanilla flavor, crush a vanilla pod and slowly heat it in 2 cups (473 mL) of milk before adding a thickener.
Once you’ve combined the flavoring and milk, add 3 tablespoons (45 grams) cornstarch made into a runny paste with the milk. Slowly heat the pudding mixture over medium heat, stirring constantly with a spatula. Stir slowly and be sure to scrape the bottom and sides of the pan as you stir to prevent burning. The mixture will slowly begin to thicken, usually rising right away when it’s ready to be removed from the stove. If you’re using a vanilla bean or cinnamon stick for flavor, remove it. If you’re adding an extract like vanilla, orange, or caramel, stir it in before pouring the pudding into small serving containers.
If you cover the pudding with plastic wrap while it sets, it won’t form an unsightly skin. Have pre-cut plastic wrap sitting out so you can immediately cover the dishes, pressing down on the plastic to expel any air bubbles. Place the pudding in the fridge to chill and serve with fresh fruit or whipped cream.
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