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Old 01-09-2007, 09:01 AM   #1
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ISO Pudding Recipes

I am not sure if this is the right place for this thread - so I apologize if I started it in the wrong place.

I have alot of milk to use up, does anyone have a good pudding recipe - preferably vanilla but any flavor would do. Thanks!

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Old 01-09-2007, 10:03 AM   #2
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Michele, I'm going to move this out to the general desserts forum since you want more than pie or pastry filling. I'll post a couple recipes in a minute too!
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Old 01-09-2007, 10:06 AM   #3
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Thanks so much PA Baker!
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Old 01-09-2007, 10:07 AM   #4
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It's not vanilla, but it's very good!

Lemon Pudding
c sugar
c cornstarch
2 c milk
3 large egg yolks, lightly beaten
2 Tbsp finely grated lemon zest
Pinch salt
c fresh lemon juice
2 Tbsp unsalted butter, at room temperature

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 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.
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Old 01-09-2007, 10:10 AM   #5
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Sounds great! Thank you so much! What if I left out the lemon and added vanilla? I am not sure as 1/2 cup of liquid is alot to leave out, what are your thoughts?
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Old 01-09-2007, 10:19 AM   #6
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Michele, you might want to try this easy 19th century English pudding:

QUEEN OF PUDDINGS

450ml (3/4 pint) milk
25gm (1oz) butter
Grated rind of 1/2 lemon
2 eggs, separated
50gm (2oz) castor sugar
75gm (3oz) fresh white breadcrumbs
30ml (2 tbsp) red jam

1. In a saucepan, heat milk, butter and lemon rind.
2. Beat the egg yolk with 1 oz sugar and stir into the milk.
3. Strain milk mixture, add breadcrumbs and pour into a 1.1 liter (2 pint) ovenproof dish.
4. Bake in the oven at 180 degrees C/350 degrees F for 25-30 minutes or until set.
5. Meanwhile, warm jam and spread over the pudding.
6. Whisk egg white with the remaining sugar until stiff.
7. Spread meringue on top of jam and bake for another 15-20 minutes. Pudding is ready when the meringue is lightly browned.
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Old 01-09-2007, 12:27 PM   #7
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oh Boufa, I cut and pasted that one.......Thanks!

But here is a recipe for Creamy Vanilla Pudding

1/3 C. sugar
2 T. cornstarch
1/8 t. salt

2 C. milk

2 egg yolks, slghtly beaten

2 T. butter
2 t. vanilla

Mix sugar, cornstarch and salt in a 2 quart saucepan. Stir in the milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Stir at least 1/2 of this hot mixture into the egg yolks. Blend this back into saucepan. Boil and stir one minute. Remove from heat and stir in butter and vanilla. Pour into dessert dishes and refrigerate.
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Old 01-09-2007, 12:56 PM   #8
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Quote:
Originally Posted by bethzaring
oh Boufa, I cut and pasted that one.......Thanks!

But here is a recipe for Creamy Vanilla Pudding

1/3 C. sugar
2 T. cornstarch
1/8 t. salt

2 C. milk

2 egg yolks, slghtly beaten

2 T. butter
2 t. vanilla

Mix sugar, cornstarch and salt in a 2 quart saucepan. Stir in the milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Stir at least 1/2 of this hot mixture into the egg yolks. Blend this back into saucepan. Boil and stir one minute. Remove from heat and stir in butter and vanilla. Pour into dessert dishes and refrigerate.
Beth,
this looks just the thing for a treat for the kids and ME They all love something sweet in the afternoons after naps and this will be perfect..Even Olivia can have some of this..Thank you
kadesma
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Old 01-09-2007, 01:16 PM   #9
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Lemon and vanilla... we'll have to try both of those !! Yummmmy!!!
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Old 01-09-2007, 02:15 PM   #10
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Death by vanilla pudding

1 cup Tapioca; small pearl
1 quart Whole cream
2 cup Water
¼teaspoon Salt
1 cup Sugar; brown
4 Eggs; large
3 teaspoon vanilla

soak tapioca in 2 cups cold water in refrigerator overnight. Drain and place in a large sauce pan with cream and 2 cups water. Bring to a boil, add sugar and vanilla slowly, stirring the whole time (it will get very thick very fast and lump if you don't) Beat eggs to a froth, add to pudding mixture. Simmer for 5 minutes (until eggs are set with the rest of the pudding) Chill overnight, warm each serving (microwave works best) and serve. This is a very rich pudding. Most people will not want very much, however they will savor each bite! If you do not chill the pudding overnight you are missing the chance to taste the best vanilla pudding you have ever allowed you pallet to enjoy.
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