CUSTARD PUDDING RECIPES RECIPES
CUSTARD PUDDINGS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Traditional custard pudding is old-fashioned comfort food at its finest. An appealing almond flavor comes through in every spoonful.—Bonnie Simpson, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan. In a small bowl, whisk eggs, sugar, salt and nutmeg. Remove milk from heat; stir a small amount of hot milk into egg mixture. Return all to pan, stirring constantly. Stir in extracts., Transfer to nine 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Refrigerate until chilled.
Nutrition Facts : Calories 116 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 14g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
CUSTARD/PUDDING RECIPE - FOOD.COM
My grandma has used this recipe since she was a little girl. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. If you want to reduce the richness substitute some of the evaporated milk for skim milk. You should use at least 1/2 cup of evaporated milk though. Variations: Maple Pudding: replace 1/2 cup sugar with 1/2 cup real maple syrup and omit the vanilla.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 6
Steps:
- Mix together the sugar and cornstarch, then add the eggs. Beat until the mixture is well combined and pale colored.
- In a large saucepan, bring the milk to a boil over miedium-high heat. Stir frequently to keep it from sticking.
- Add a little of the hot milk to the egg mixture, and stir until combined. Then pour the egg mixture into the milk.
- Cook the mixture until it reaches desired thickness, stirring constantly.
- Stir in the vanilla.
- Remove from heat, and place plastic wrap on the surface of the pudding instead of just around the pot. This will prevent a skin from forming while it cools.
Nutrition Facts : Calories 410.4, FatContent 13.5, SaturatedFatContent 6.9, CholesterolContent 220.5, SodiumContent 240.5, CarbohydrateContent 54.7, FiberContent 0.1, SugarContent 33.6, ProteinContent 17.3
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