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My mom’s best chocolate pudding recipe, made with cornstarch and cocoa.
Prep: 10min
Total: 40min
Yield:
Servings:
Nutrition Facts : calories 274.4 calories, Carbohydrate 42.5 g, Cholesterol 28.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 6.4 g, Saturated Fat 6.1 g, servingSize None, Sodium 184 mg, Sugar 33 g, Trans Fat None, unSaturated Fat None
Ingredients:
- ½ cup white sugar
- 3 tablespoons unsweetened cocoa powder
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 2 ¾ cups milk
- 2 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
Instruction:
- Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.
- Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in the refrigerator until serving.
Creamy Amish homemade pudding is very easy to make and tastes so delicious! You can use this pudding in any recipe as a substitute for instant pudding.
Prep: 10min
Total: 100min
Yield: 36
Servings: 36 servings
Nutrition Facts : servingSize 36 servings, calories 241 kcal, Carbohydrate 29 g, Protein 6 g, Fat 11 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 54 mg, Sodium 140 mg, Fiber 1 g, Sugar 20 g, unSaturated Fat 4 g
Ingredients:
- 4 qt. milk
- 1 3/4 c. sugar
- 1 1/2 tsp. salt
- 4 whole eggs
- 1 1/3 c. cornstarch
- 1 c. milk
- 3 1/2 Tbs. unflavored gelatin
- 1/3 c. cold water
- 2 tsp. vanilla extract
- 1 Tbs. butter
- 2 – 3 c. cool whip or whipped cream
Instruction:
- Pour 4 quart of milk into a large pot. Place on the stovetop over medium-low heat. Sprinkle sugar and salt over the top. Do not stir. Heat to boiling.
- Whisk together the eggs and cornstarch. Add 1 c. of milk and whisk until smooth and creamy.
- In a cup or small bowl, mix gelatin and cold water. Set aside.
- Once your milk is getting hot, you will want to keep your eye on it, because when it comes to the boiling point it will begin to rise. When the milk begins to rise, turn off the burner and slowly pour in your egg/cornstarch mixture, whisking as you are pouring.
- Remove from the burner and add the gelatin mixture, butter, and vanilla. Whisk until the gelatin is dissolved and the pudding is creamy-looking.
- Cool. To avoid having a skin form on the top, place a piece of plastic wrap on top of the pudding.
- Cool completely and add cool whip or whipped cream, if desired. It makes it more creamy.
It goes without saying that you’ll want to whip up this creamy, soothing dessert for National Vanilla Pudding Day on May 22, but don’t be shocked if you find yourself serving up bowlfuls of homemade Vanilla Pudding all year long! This Vanilla Pudding recipe is quick to prep and will probably be gobbled up just as fast. It’s also easy to customize with different flavors.
Prep: 10min
Total: 1h20min
Yield: 4
Servings: 1/4 of Recipe
Nutrition Facts : calories 220 , Carbohydrate 26 g, Cholesterol 130 mg, Fat 2 , Fiber 0 g, Protein 5 g, Saturated Fat 5 g, servingSize 1/4 of Recipe, Sodium 170 mg, Sugar 23 g, Trans Fat 0 g
Ingredients:
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 large egg yolks, slightly beaten
- 2 tablespoons butter, softened
- 2 teaspoons vanilla
Instruction:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Collection of healthy and good recipes
Prep: 10min
Total: 20min
Yield: 4
Servings: 4.00
Nutrition Facts : calories 215.00kcal, Carbohydrate 41.00g, Cholesterol 12.00mg, Fat 4.00g, Fiber 1.00g, Protein 4.00g, Saturated Fat 2.00g, servingSize 4.00 , Sodium 54.00mg, Sugar 31.00g
Ingredients:
- 2 cups milk
- ¼ cup sugar
- 3 Tbsp cornstarch
- ¼ tsp salt
- ½ tsp vanilla
Instruction:
- In a medium saucepan over medium heat, scald milk until bubbles form at edges.
- Combine sugar, cornstarch, and salt in a bowl then add the scalded milk, stirring until blended.
- Return to double boiler and continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
- Cook for 10 minutes and remove from heat then cool.
- Add vanilla.
- Pour into individual molds or into one large mold which has been rinsed in cold water. Chill.
- Serve with milk, cream, soft custard, chocolate sauce, fruit sauce, or garnish with bananas or crushed fruit.
- For chocolate pudding, follow the same recipe adding 3 tablespoons of cocoa and 2 additional tablespoons of sugar.
My mom’s best chocolate pudding recipe made with cornstarch and cocoa. [1027]
Prep:
Total:
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 1/2 cup white sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups milk
- 2 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
Preparation
In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla.
Let cool briefly, and serve warm, or chill in refrigerator until serving.