Vanilla pudding

Vanilla pudding

Vanilla pudding is not a bad mood - it is a sufficient reason to prepare and eat the pudding.

This vanilla pudding is a wonderful dessert!
Delicate creamy taste, the smell of vanilla and something old-fashioned - an image from Jane Austen, a rapidly flashing thought-dream, a British breakfast (dessert for breakfast is bold, but why not?). I suggest not denying yourself the legitimate pleasure of living dreamily and savorily. Let's make some vanilla pudding right now.

I recommend serving in portioned glasses. You can also fill tartlets with pudding and decorate with berries - it turns out romantic, comfortable, wonderful. But I don’t get around to tartlets: I love vanilla pudding so impatiently that I prefer to deal with it just like that, with a spoon, better, a big one...

Ingredients

• 500 ml milk
• 3 tbsp. corn starch
• 3 yolks
• 110 g sugar
• 0.5 vanilla pod

Manufacturing

First, flavor the milk with vanilla. To do this, cut the vanilla pod in half lengthwise and scrape out the vanilla seeds with a knife.

Pour the milk into a small saucepan and add the seeds and the cut vanilla pod. Place on the fire and heat, but do not boil. Turn off the heat and cool the milk.

Mix sugar and starch in a cup, stir them well with a spoon.

Strain the cooled milk into a cup with sugar. It is better to put three layers of gauze in the strainer so that small vanilla seeds do not get in - they pass through the strainer mesh without any problems.

Whisk the sugar, starch and milk, pour back into the pan and put on the heat again. Cook, stirring, until the sugar dissolves, but not more.

Place the egg yolks in a mixing bowl and beat lightly.

Continuing to beat, pour warm milk into the yolks in a narrow stream.

Mix the milk and yolks well until smooth. Pour the mixture back into the pan and return the pan to the heat.

Cook the vanilla pudding, stirring the mixture constantly with a whisk, until it thickens and traces begin to appear on the surface.

Cool the pudding by covering it with cling film. It is better to put the film directly on its surface, then it will not weather. Divide the vanilla pudding into small glasses and sprinkle with a little sweet powder to prevent a crust from forming on top. Place in the refrigerator for a day. Sprinkle with powder again before serving. You can add fruits and berries to the pudding to taste or decorate with grated chocolate.

Vanilla pudding

A very tender pudding, tastier than store-bought ones. Easy to make. I came across this recipe about three years ago, now I cook it quite often, and everyone close to me really likes it. And the main thing can be served with fruits, berries, syrups, chocolate, the dessert will not get boring and will amuse you and your loved ones!

Ingredients for Vanilla Pudding:

• Milk – 250 ml
• Cream (20%) – 250 ml
• Sugar - 3 tbsp. l.
• Starch (I used potato starch, but you can also use corn starch) - 2 tbsp. l.
• Egg yolk – 1 pc.
• Vanilla essence (a couple of drops, if vanillin, then on the tip of a knife and dilute with a couple of drops of water) - 0.10 ml

Production time: 45 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for Vanilla Pudding:

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Photo “Vanilla pudding” from those who made it (2)

Comments and reviews

• All
• Prescription questions
• Reviews

January 8, 2017 KateDr #

April 30, 2016 Silence_37 #

September 29, 2016 Sia_Clair # (recipe creator)

September 29, 2015 michalka #

September 29, 2016 Sia_Clair # (recipe creator)

September 16, 2015 Aster2404 #

November 7, 2014 Alisa Puzanova #

September 29, 2016 Sia_Clair # (recipe creator)

September 6, 2014 Sumina #

May 14, 2014 avani #

May 13, 2014 mtata #

A very tender pudding, tastier than store-bought ones.

May 16, 2014 Sia_Clair # (recipe creator)

May 13, 2014 Lyalich #

May 16, 2014 Sia_Clair # (recipe creator)

May 13, 2014 Sia_Clair # (recipe creator)

May 13, 2014 Irushenka #

May 13, 2014 Sumina #

May 13, 2014 Sia_Clair # (recipe creator)

May 13, 2014 DinSergevna #

May 13, 2014 Sia_Clair # (recipe creator)

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Vanilla pudding

Preparation time: 12 hours

Production time: 5 hours

Number of servings: 2 pcs.

Ingredients

Preparing vanilla pudding

Vanilla pudding these days is a fairly common semi-finished product, sold in the form of dry powder in bags: add sugar, stir in milk, boil, pour into a mold, let cool - and eat to your health! How did housewives make vanilla pudding when there were no bags of semi-finished products? Were the poor people suffering, I suppose? All these ancient desserts are so labor-intensive, or are they modern things where manufacturing companies take on all the work...

You understand, real vanilla pudding, in principle, is only a little more difficult to prepare than the one that you and I buy in packages at the store. If you create it from bourbon-vanilla, it will be significantly more expensive in money, longer in time, but will only require slightly more work. If you create a pudding with the introduction of vanillin, then it’s a completely cheap affair, and not a bit longer than from semi-finished products.

How to prepare “Vanilla pudding” step by step with photos at home

We need milk (520-550 ml), starch (35-40 g), sugar to taste and vanilla - no matter how much you care. If you make it with vanilla sugar, reduce the amount of regular sugar. For pudding served in bowls, you can use more milk and less starch. For pudding that comes out of molds, the opposite is true.

Cut the vanilla pods lengthwise and scrape out the seeds with a knife. For those using vanilla sugar, steps 2 to 4 are omitted.

Place the cut vanilla with seeds in 450 ml of milk, bring it to a boil, simmer over low heat for 10 minutes, leave for at least 7 hours. I kept it for more than 12 hours to check how the vanilla behaved. The milk acquires the appropriate warm “vanilla” color after 7 hours, after 12 I could no longer see any changes in color intensity.

Vanilla pudding

To amuse your loved ones with a delicious dessert of your own making, you don’t have to bake complex cakes. You can quickly and easily prepare this vanilla pudding in the microwave.

Pour milk into a 2-liter glass saucepan. Heat in the microwave at full power for 2-3 minutes until the milk is warmed through. Mix flour, sugar and salt together in a medium (1.5 L) saucepan. Add milk evenly, stirring with a wire whisk. Heat on full power for 3-4 minutes until thickened, stirring once. Pour half of the hot mixture into the raw eggs, stir and pour back. Heat again at full power for 2-3 minutes until it begins to boil. Whisk the mixture well, add the butter and vanilla and place into serving bowls.

20

THANK YOU so much for the recipe.

Thanks for the good vanilla pudding recipe!

Kids love vanilla pudding, let's go make one, thanks for the usual recipe for delicious vanilla pudding!

Previously, vanilla pudding was made only from semi-finished products; you see, there is such a mixture for vanilla pudding. And everything turned out to be so simple, thank you for you, now I do everything myself!!

Mmm. I love puddings. I'll cook it for breakfast tomorrow)

The pudding came out, but slightly different from the mixture I was hoping for. More like custard (I wanted something jelly-like).

very curious) is it possible to cook all this not in the microwave?

I cooked it in a saucepan, it turned out very tasty! Thanks for the recipe!

a lot of sugar. came out very sweet. and it's very tasty. Thank you

Yayyyyyyyyyyyyyyyyyyyyyy! So delicious! I don’t know how to describe it! I liked it so much that I make it every day.

Is it possible to cook if vanillin is spoiled 2 years ago?

Is it possible to cook if vanillin is spoiled 2 years ago?

Mmmm..it’s yummy, but I didn’t cook it in the microwave, but over a fire, so it was even faster and I mixed it not with a whisk, but with a blender, so there were no lumps. thanks for the recipe)))

It’s not entirely clear whether it needs to be cooled later, or what mixture it should be?

It needs to be cooled.

Thanks for the recipe, absolutely delicious, but I apparently added a lot of salt, so it was slightly salty. And everything is unsurpassed, thank you!

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