Perfect Homestyle Pudding

Do you ever dream of creamy, decadent pudding infused with rich vanilla flavor or milk chocolatey heaven with a kick? Does pudding ever enter your dreams and you just wake up craving this homemade sweet, creamy goodness? Well, I do and I answered the call and got started on this recipe as soon as I could! I did a poll in my house because my favorite store bought pudding is chocolate vanilla swirl and I am a chocolate fanatic 99% of the time but let me tell you this vanilla pudding was pure and utter heaven on earth. Intensely vanilla thanks to using double the vanilla than other recipes call for and using quality Madagascar vanilla extract. Trust me it was not overpowering at all, it was the perfect ratio of vanilla to complement the custard base. We like to top our vanilla pudding with some freshly made buttery, vanilla sugar graham cracker crumbs and raspberries. Did i mention this vanilla was heavenly? As for the choclate lovers out there, i got you covered as well and this choclate pudding literally taste like a custard, ganache brownie in pudding form. It was rich but not too rich and the bit of coffee just added depth of flavor to the melted chocolate. I opted to use purely choclate chips as opposed to cocoa powder because I felt the chips added more pure flavor, then we top with some homemade whipped cream, graham cracker crumbs or crushed Oreos. My camp was split, it was a tie but i must say the vanilla lover’s savored every dreamy spoonful and the choclate camp devoured theirs in seconds! You’ve been forewarned this pudding is ultra decadent and thick so be prepared to stir in between servings with a bit of milk to loosen it back up. I love my pudding cold but to me it is sooo much more decadent warm. Enjoy!

SERVINGS: 4 (1/2 cup) servings

PREP TIME: 5 MINUTES

COOK TIME: 5-10 MINUTES

TOTAL TIME: 2 HOURS

VERY VANILLA HOMESTYLE PUDDING

INGREDIENTS

  • 6 ounces granulated sugar
  • 3 tablespoons cornstarch
  • 1 (12 ounce) can evaporated milk
  • 1/2 cup whole milk, cold
  • 2 egg yolks, beaten
  • 2 tablespoons unsalted butter, softened
  • 4 1/2 tablespoons pure vanilla extract
  • 1 teaspoon ground cinnamon

DIRECTIONS
In a small saucepan, add your sugar and cornstarch and mix well. Then add your evaporated milk, whole milk and beaten egg yolks. Whisk until completely combined. Now, place your saucepan over a burner on medium heat and stir constantly with a whisk for five to ten minutes without stopping until your custard mixture goes from loose and runny to pudding-like in texture. Remove from the burner and stir in 4 1/2 tablespoons of vanilla extract, softened butter and a pinch of cinnamon. Can be enjoyed warm, room temperature or cold. For cold pudding, wait until cooked pudding has cooled then mold plastic wrap over the surface of the pudding to prevent a skin from forming on the top layer and refrigerate. Eat within a couple of days and garnish as desired. *This is very thick, after refrigerating and before servings, place in a small bowl with a bit of milk and whisk vigorously until your pudding is creamy.

CHOCOLATE LOVERS HOMESTYLE PUDDING

INGREDIENTS

  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • pinch of salt
  • 1 (12 ou) can evaporated milk
  • 1/2 cup whole milk, cold
  • 1/4 cup hot coffee (optional)
  • 1 1/3 cup semi-sweet chocolate chips, melted
  • 2 egg yolks, beaten
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon

DIRECTIONS

In a small saucepan, add your sugar, pinch of salt and cornstarch and mix well. Then add your evaporated milk, whole milk and beaten egg yolks. Whisk until completely combined. In a small bowl add your chocolate chips and coffee and melt in the microwave for one to two minutes then mix well. Set aside. Now, place your saucepan over a burner on medium heat and stir constantly with a whisk for five to ten minutes without stopping until your custard mixture goes from loose and runny to pudding-like in texture. Remove from the burner and stir in your melted chocolate, softened butter, vanilla extract and a pinch of cinnamon. Can be enjoyed warm, room temperature or cold. For cold pudding, wait until cooked pudding has cooled then mold plastic wrap over the surface of the pudding to prevent a skin from forming on the top layer and refrigerate. Eat within a couple of days and garnish as desired.*This is very thick, after refrigerating and before servings, place in a small bowl with a bit of milk and whisk vigorously until your pudding is creamy.

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