Tuesday, January 26, 2010

Homemade Pudding

I found these recipes on a food storage blog and had to try it! We made the dark chocolate pudding (although I used only 1/2 cup cocoa for a more milk chocolate flavor). The pudding was creamy and delicious and looked great in my new trifle dessert cups. I didn't have any evaporated milk, so I just added an extra 6 T. of powdered milk and increased the water. I haven't tried the French Vanilla or Butterscotch puddings, yet, but I plan to make them soon! (The picture, however, is from the food storage blog. I guess I could have taken a picture of a spoon in an empty dessert cup. . . the pudding was so good it was gone before I thought about taking a picture!)

Dark Chocolate Pudding
1 egg
2/3 c. cocoa powder
3 T. cornstarch
1 can evaporated milk
1 1/3 c. warm water
4 T. powdered milk
3/4 c. sugar
1/4 t. salt
1 t. vanilla

In a small bowl, beat egg and set aside. Combine cocoa, powdered milk, and cornstarch in a separate bowl. Whisk 1 c. evaporated milk into cocoa mixture until completely smooth. In a large saucepan, combine remaining milk, sugar, water, and salt. Mix well. Bring to a boil over medium high heat, whisking constantly. REmove pan from heat. Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium heat; boil for 2 minutes, whisking constantly. Remove pan from heat. Gradually whisk 1 c. of hot cocoa mixture into the egg. Pour mixture back into pan. Cook over low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour mousse into serving dishes. Cover and chill for 1 hour.

French Vanilla Pudding
2/3 c. sugar
1/4 t. salt
2 T. flour
2 T. cornstarch
1 can evaporated milk
1 1/3 c. water
4 T. powdered milk
1 egg yolk
1 t. vanilla

Combine dry ingredients in a saucepan. Gradually stir in evaporated milk and water. Over medium heat, bring to boil, stirring constantly. Let boil one minute. Beat egg yolk in a small bowl and stir in a small amount of hot mixture. Pour into pan and bring to a boil. Remove from heat and stir in vanilla. Let cool, stirring often. Serve warm or chilled.

Butterscotch Pudding
1/2 c. butter
4 T. cornstarch
1 c. brown sugar
1 can evaporated milk
1 c. water
3 T. powdered milk
2 egg yolks
1/2 t. vanilla

Melt the butter in a saucepan. Stir together , dry milk, and sugar. Stir in water and evaporated milk. Whisk until smooth. Cook and stir over medium heat until thick and bubbly. Beat egg yolks slightly and add a little hot mixture stirring until blended. Add to saucepan and bring to a boil again. Remove from heat and stir in vanilla. Serve warm or chilled.

*In all of the above recipes 1 c. of warm water and 3 T. dry powdered milk was substituted for the 1 c. of milk the recipe originally called for. This is a GREAT trick to using up your powdered milk. With the sugar and vanilla in the pudding you can't tell you used powdered milk. It makes for inexpensive AND delicious pudding! Also, the egg is used for thickening and for creaminess, but it can be optional. The chocolate pudding we made thickened up great without the egg. By the way, powdered eggs wouldn't work in these recipes. So if you're in a pinch and don't have the eggs, just leave them out.

1 comment:

  1. Homemade pudding is the best--I love the idea of layering the three types of puddings. I'm glad you're enjoying your new trifle dishes!