Sherri’s Vanilla Pudding
This is such a simple recipe. Just put the ingredients together and stir.
Pudding was something I was unfamiliar with, it isn’t something we had growing up at home, and it was only when I came to Canada that I discovered it.
Allan loves it, so I would “make” it for him, from box mixes. Then a couple of weeks ago a friend, Sherri, told me that she was making it from scratch to fill some choux pastries.
I had to have the recipe, and this morning I made it for this afternoon. And the fact it came out of the mold easily and held its shape really pleased me.
Vanilla Pudding
It was really simple to make and tasted great. Also, I reckon it would be easy to play with the flavour too and make it any flavour I want.
And now, I have visions of it with bananas… in a banana cream pie… soon…
Thanks Sherri!
Sherri’s Vanilla Pudding
• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
Pour into individual molds rinsed with cold water; chill until firm and unmold.
I discovered it was best to put some plastic wrap over the mold to stop a “skin” from forming.
Since making this I have been given a recipe for Old Fashioned Chocolate Pudding, by another friend. It’s great too! https://happydomesticity.wordpress.com/2011/04/15/old-fashioned-chocolate-pudding/
it’s vanilla blancmange!
IT IS!!! I didn’t realise that!!! Oh, now I gotta make it pink!!! Did you have pink blancmange in school?? We had it once a week! I forgot all about that! Thank you for reminding me!! 🙂
yes we did with red jelly.
🙂 We had it with a slice of chocolate cake. Or was that the pink custard…
I never would have thought to put it into a mold and pop it out like that. I just stir it up into goop and eat it. Very nice! Recipe looks great.
Thanks! As I said it was exotic to me at first. But a friend reminded me that it is like blancmange which we used to have in molds as kids as part of school dinners. 🙂 What flavours do you use?
That does look tasty. All the versions I’ve seen for vanilla pudding have used eggs so this would be a good alternative when you don’t have any on hand. How many servings does this make?
I’ll have to dig out my chocolate pudding from scratch for you tomorrow. 🙂
It would serve four nicely, however the two of us managed to polish it off… What can I say, it was good! 🙂
I would love your chocolate pudding recipe please. That is Allan’s favourite!! Thank you!
I printed this recipe out ages ago and the only change I’ve made is to increase the sugar amounts as indicated. The notes are the original poster’s.
http://www.recipes-to-go.com/dessert/Old-Fashioned-Chocolate-Pudding.html
Old Fashioned Chocolate Pudding
2 cup whole milk
3 tbsp cornstarch
4 tbsp sugar (can increase to 1/3 cup if desired)
1/4 tsp salt
2 tbsp good quality cocoa
1 tsp vanilla
Scald 1 1/2 cups of milk in a heavy saucepan (look for tiny bubbles
around the edge). Mix together the cornstarch, sugar, salt and
cocoa, add the remaining 1/2 cup milk, and stir until well blended.
Stir in the scalded milk and blend well. Pour the mixture back into
the saucepan and stir constantly over medium heat until thickened.
Let the pudding boil for one minute while stirring briskly. Remove
from heat, pour into a bowl and let cool for a few minutes. Stir in
the vanilla, spoon into serving dishes.
You can eat the pudding warm (you probably -will- taste it while
warm) or cover and refrigerate until ready to serve. A little heavy
cream over each serving is nice, maybe a little cookie along side…
I never use salt and cut the sugar back to 3 Tbs. You can experiment a little. I usually use low fat or 1% milk. Nonfat is OK too, but it does
lose a little something. There’s no need to use whole milk, but you can.
Use good quality cocoa and high quality vanilla extract. You can use
vanilla sugar also, which is my favorite way. Take 1/2 a vanilla bean
and slit it vertically and then cut each half into two or three
pieces. Add the pieces to a cup of sugar, cover, and let it sit a few
days. The sugar then becomes flavored by the vanilla. Remove the
vanilla pieces and the sugar is ready to use.
This recipe allows for the formation of a “skin” on the top of the
pudding. I’ve been told that by laying a piece of plastic wrap over
the top while the pudding is setting up, the skin won’t form. I’ve
not tried that, so I don’t know if it really works. I like that skin
.
Thank you! I am definitely going to try this and soon!
A question for you… I have had two people comment on the Magic Coconut Pie saying it didn’t work. Would it be the milk? I used 2% and it was perfect. Would skim milk make it fail? I don’t know what to suggest to the two people and I feel bad that it didn’t work for them. One said it didn’t set at all and the other said it was eggy like a quiche. What do you think?
I haven’t made it in a while but don’t recall it not setting. I use whole milk, large eggs (1/4 cup each) and all purpose flour. My oven runs hot so I use the lower temperature setting but you can bake at 350 deg F for 40-45 min until it just barely jiggles.
If the coconut on top gets too dark, and it’s still not set, cover with aluminum foil and bake another 5-10 min. As to it tasting ‘too eggy’, well, eggs vary from locale to locale. I make a lemon curd that I love from a recipe I found on line and had others who tried the recipe say it tasted too eggy too. Don’t really know what I can say about the situation.
You didn’t have any problems getting it to set did you?
It was perfect for me. Everytime. Yes, I made it more than once. 🙂 Thanks for your thoughts. I think it is the milk. 🙂
I’m gratified that you liked the coconut pie enough to make it more than once though it was not an original recipe of mine just a recommendation.
I did some net surfing for “egginess” and found that someone claimed that newer eggs are eggier tasting than, I suppose, older ones. Not something I can confirm or deny. I have had eggs fresh from under the chicken when my parents raised them and never really noticed one way or the other. Although I did find the almost orange eggs yolks (chickens had been eating my tomatoes from my parents’ garden) a little offputting. 🙂
Your recommendations have always been great. And I hope to get more in the future. I am planning the chocolate pudding tomorrow. 🙂
Sadly, the soup recipes will have to wait as celery and carrot are like hens’ teeth!
“celery and carrot are like hens’ teeth!”
That sounds so very strange. But I used to hear such horror stories from graduate students who went north to places like Tuktoyaktuk to do their summer field work. And everything was just SO expensive.
That is so true! The prices are scary, but what can you do?
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