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Old-Fashioned Vanilla Pudding
SUBMITTED BY:
Katie Anderson
"This creamy vanilla pudding is sure to be a favorite. Its always good and so easy to make, confirms Katie Anderson of Spokane, Washington."
RECIPE RATING:
Read Reviews
(73)
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
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DIRECTIONS
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
FOOTNOTE
Nutrition Facts: 1/2 cup equals 181 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 241 mg sodium, 22 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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REVIEWS
Reviewed on mar. 14, 2007 by
MARLO4
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MARLO4
mar. 14, 2007
Excellent! I didn't have any cornstarch on hand, so I used 2 tablespoons of flour instead. It still turned out great! I filled pre-baked tart shells with it and added fresh strawberries on top. Yum!
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18 users found this review helpful
Excellent! I didn't have any cornstarch on hand, so I used 2 tablespoons of flour instead. ...
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Reviewed on mar. 31, 2009 by
naples34102
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naples34102
mar. 31, 2009
The submitter's description is right on - this IS old fashioned goodness at its comforting best and it IS easy to make as well. The recipe is straightforward, with perfect measurements of ingredients and user friendly directions for even the novice cook. I layered this with sliced bananas in stemmed wine glasses, then topped each parfait with toasted coconut and dried banana chips for garnish. If you are just going to serve the pudding as is, be sure to cover it with plastic wrap, directly on the pudding's surface, to prevent a skin from forming.
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16 users found this review helpful
The submitter's description is right on - this IS old fashioned goodness at its comforting...
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Reviewed on jul. 8, 2007 by
anna
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anna
jul. 8, 2007
i've never made homemade pudding before so i thought i would try this recipe. it was soooooooo easy to make and soooooooo yummy! why has it taken me this long to try it. i used splenda in place of sugar and all i had was fat-free milk, but it still turned out awesome. i would imagine it would even be richer with whole milk. thanks for the great recipe!
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16 users found this review helpful
i've never made homemade pudding before so i thought i would try this recipe. it was...
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Reviewed on jul. 2, 2008 by
Lorraine Archer
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Lorraine Archer
jul. 2, 2008
This was pudding was GREAT! Once I tasted that it was good I modified the recipe to make a perfect banana pudding. To make the banana pudding: I tripled the recipe, used evaporated milk, added 2 chopped bananas and 15 crumbled Vanilla Wafers. Very yummy!
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11 users found this review helpful
This was pudding was GREAT! Once I tasted that it was good I modified the recipe to make a...
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Reviewed on may 6, 2007 by
Mary from MI.
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Mary from MI.
may 6, 2007
This is wonderful!! The only change I made was a dinner party for 12. I put a cloud of "on Top" (no melt whipped cream from Gordon Foods)in stemmed glasses, a small amount of crushed cinnamon graham crackers on that, spooned the pudding in and a dollop of whip cream on top. Put a strawberry on the rim of each glass. My guests were in awe!!!! Thank you so much!!
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11 users found this review helpful
This is wonderful!! The only change I made was a dinner party for 12. I put a cloud of "on...
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Reviewed on nov. 6, 2006 by
HOLLYJOLLY
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HOLLYJOLLY
nov. 6, 2006
Awesome custard! I only wish it made more! I used mexican vanilla...yummy. It only makes about a cup of pudding but it's very smooth and tasty. So much better than the box! And just the right amount of sweetness.
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10 users found this review helpful
Awesome custard! I only wish it made more! I used mexican vanilla...yummy. It only makes...
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Reviewed on feb. 18, 2008 by buck
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buck
feb. 18, 2008
Fantastic. I just made this recipe and it's great. I doubled it and had about 3-4 custard dishes, so the recipe doesn't make much. But, boy is it worth it. My wife makes fun of me as I eat my pudding warm. When I was younger and growing up in a house with 5 brothers, there was no waiting on cooked pudding to cool otherwise you didn't get any. So, we got used to eating pudding warm (never a store bought refridgerated pudding in our house). This recipe takes me back. Oh my, it's a keeper.
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9 users found this review helpful
Fantastic. I just made this recipe and it's great. I doubled it and had about 3-4 custard...
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Reviewed on dec. 13, 2006 by
keydancer
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keydancer
dec. 13, 2006
Was looking for a quick and easy substitute for boxed vanilla pudding, and found it. I added a generous dash of cinnamon, mixed dry ingredients first, and stirred constantly until it just reached a boil. (Is quite thick at this stage, just like the boxed stuff.) I also added egg yolks, to enrich not thicken, as the mixture bacame 'hot'. I’d have added them sooner, but I didn’t have a chance. As soon as it reached 'boiling' I pulled from heat and added vanilla and let it cool. I like 'skin', so I don't put plastic wrap on surface of pudding. Some say with these types of puddings that they are 'creamier' if you do the plastic wrap or stirring-as-they-cool thing, and are 'firmer' if you just let 'em cool until thoroughly 'set', but I've found if they are a bit too firm or 'lumpy', just stirring them before serving smoothes things out quite a bit. Very good-better than boxed, as you'd expect. Boyfriend liked it and he says he doesn't often like pudding (smile).
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7 users found this review helpful
Was looking for a quick and easy substitute for boxed vanilla pudding, and found it. I added a...
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Reviewed on jul. 3, 2008 by
BEAUANDLILYSMOM
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BEAUANDLILYSMOM
jul. 3, 2008
perfect! temper your egg yolks good so you don't get (as one user said) scrambled pudding. i beat the egg yolks until they look lighter and have a creamier looking texture. then while vigorously whisking your yolks SLOWLY pour in ladles of the pudding. whisk the blankety-blank out of it and you should have non-lumpy, non-scramble egg yolks. i learned that from that guy on the food network. you know the one with the glasses and hair. you know who i'm talking about!
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6 users found this review helpful
perfect! temper your egg yolks good so you don't get (as one user said) scrambled pudding. i...
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Reviewed on nov. 4, 2007 by bamacook
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bamacook
nov. 4, 2007
Excellent basic vanilla pudding. Not too sweet, and the egg yolk adds great depth of flavor. (By the way, using just the yolk reduces the risk of curdling.) A nice way to add extra flavor is to cook the milk with a cinnamon stick, which gives the flavor without turning the pudding brown.
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6 users found this review helpful
Excellent basic vanilla pudding. Not too sweet, and the egg yolk adds great depth of flavor. ...
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