Comments on: Pantry Pudding

By: October Unprocessed | Sustainable Eats

October Unprocessed | Sustainable Eats — Fri, 30 Sep 2011 14:19:11 +0000

[...] and recombine them myself, but the expense was ridiculous. When I have chocolate cravings this chocolate pudding fills the bill nicely. Andrew would disallow the cornstarch but you could add an extra few egg [...]

By: Sustainable Pantry Makeover Wrap Up

Sustainable Pantry Makeover Wrap Up — Sun, 04 Jul 2010 06:14:17 +0000

[...] abandon. Kat had several flavors of pudding gifted by her mom for use in beloved childhood recipes. Homemade pudding is as easy to make as the cooked kind that you get from a box. The cool thing about it is you can [...]

By: Dana

Dana — Wed, 17 Feb 2010 05:32:38 +0000

Oh! I almost forgot–I liked the pudding while still warm, while Rhett preferred it chilled from the fridge. I also liked the skin that forms on top and so didn’t worry about placing anything directly over the surface, but I can see how others might object to the difference in texture. I wonder what people did pre-WWII cookbook style for that sort of thing? There certainly wasn’t plastic wrap…

By: Dana

Dana — Wed, 17 Feb 2010 05:28:25 +0000

I’ve made your pudding recipe twice now, vanilla bean flavored only so far, and it was spectacular! I’m eager to try your chai one and your savory suggestions as well.

I thought you might like this raw ice cream recipe. It’s a bit of a mashup of a couple different recipes I found online, one cooked, one raw, tweaked as we’ve continued making it.

Ingredients:
2 cups cream (I skim it off the top of our raw milk)
1 cup whole milk
3 egg yolks
1 cup sugar
1 cup water
1 vanilla bean

Use the sugar, water, and vanilla to make a simple syrup over medium heat. That is, cut the bean in half and then lengthwise, making it easy to splay open and rake out the vanilla “seeds” into the syrup and throw in the beans. Stir until the sugar is dissolved, remove the bean pod pieces, and place the syrup in the fridge to cool completely.

Place the vanilla simple syrup and all remaining ingredients into an icecream maker, and in twenty minutes, enjoy serving alone or over pie!

That’s how fast it is in my newer maker, though of course it’s longer stirred by hand over an ice water bath. It’s important to let the syrup and other ingredients chill well first or the ice cream will not solidify enough in the machine.

Keep us posted on new pudding variations and other homemade dessert experiments!

By: admin

admin — Wed, 10 Feb 2010 04:37:35 +0000

Sarahjess – duh! Why didn’t I think of that? That ice cream sounds divine. I remember reading in a Tom Douglas cookbook too that once Jackie made him an angel food cake with 5 spice powder for his birthday. You could do a trifecta – 5 spice Trifle!

By: Sarahjess

Sarahjess — Wed, 10 Feb 2010 03:55:34 +0000

My mom used to use waxed paper pressed down on the pudding to prevent the “skin”. She would use custard cups and fill them to the brim, then lay the waxed paper right on top of the pudding. My favorite was always the butterscotch, though I guarantee there wasn’t any real Scotch in it!
I’ve made ice cream w/5-spice powder that was really good — I think I’ll try that as a pudding!
Thanks for the recipe!

By: Dark Days Week 10

Dark Days Week 10 — Mon, 25 Jan 2010 07:51:01 +0000

[...] Home made pudding for dessert night. Chocolate made with Guittard chocolate chips, although you could omit them and just use cocoa powder if you wanted. I added a pinch of cinnamon to this. If it was for me I would have steeped the milk in coffee first. But caffeine is the last thing I want to put in my rambunctious children. The butterscotch was for me and I used Macallan’s for that. You could certainly use Canadian whiskey or bourbon. But I used what I had. A little for the cook, a little for the pudding. [...]

By: admin

admin — Sat, 23 Jan 2010 23:24:31 +0000

KFG – my mom never cooked so I was thrown out into the world of Betty Crocker mixes. It’s amazing how novel something like this can be!

B – I’m so glad you were looking for this! I’d love to hear what flavors you have been thinking of so I can expand our pudding rotation. When you aren’t limited by the box your imagination can lead your stomach anywhere.

By: B

Sat, 23 Jan 2010 18:30:22 +0000

Yippee, Yippee, Yippee!!! I just discovered making homemade pudding and I’ve been looking for a generic, make-it-the-flavor-you-want recipe!! I’m so excited I could jump up and down!!!

By: kitsapFG

kitsapFG — Sat, 23 Jan 2010 17:02:30 +0000

Homemade pudding is excellent and a lot easier than most people realize to make. I grew up in a large family and my parents were stretched to feed us all well. Homemade pudding, cakes from scratch, and homemade summer freezer pops were regular items in the household – easy to make from scratch, low cost ingredients, and it kept all the kids from whining about not having some sweets occassionally.