22 Reviews

exellent simple to do

0 people found this helpful. Was it helpful to you? [Yes] [No]
jannchi1 October 11, 2007

This recipe just didn't work out for me. I used honey as someone else had suggested and it all came together pretty well - with zero lumps too. I think it needed more flavour though. It tasted alright warm, but after I put it in the fridge for a while, the whole thing turned into one big gelatinous blob! Really not appealing (especially when I tried to mix it up and it became really lumpy!) and the flavour was just so off at this point that I couldn't eat anymore of it. I don't think I'll want to try this again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
yamakarasu December 20, 2006

This was more than i expected it to be! Its really simple, tasted like normal pudding and it thickened up okay! Thanks for the simple and good recipe Tebo!

0 people found this helpful. Was it helpful to you? [Yes] [No]
BestTeenChef February 11, 2006

We love this pudding for its ease and tasty finish to any meal. Admittedly I got creative and found that if you substitute half the milk with coconut milk (exclude the other flavorings & salt), add about 1 tbls of sugar, and some vanilla flavoring you have an asian inspired silky rich dessert! I puree mangos and spoon it over the pudding (which sets strongly enough to turn upside down on plates.. it slides right out of the cups! and sits there like a fancy restaurant dessert). I suspect you could get REAL creative with this one.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jennywonder January 23, 2006

The vanilla was so mild, not very sweet like my children are used to. I thought it was pretty yummy, but they would not eat it. The chocolate we made was gobbled right up on the other hand. Thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
meltedcountry January 14, 2006

Fantastic is the right word. I wanted to make something low fuss for dessert tonight and this was perfect. Was ready in 8 minutes plus cooling time. Really very happy with the result. Thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Catherine Robson August 29, 2005

I'm not rating the recipe, since I made quite a few changes I would just like to share: I used honey instead of maple syrup, rose water instead of vanilla and added some crushed cardamom (sorry, I didn't measure... just added to taste in step 1, maybe 1/2 tsp seeds then crushed in mortar) and sprinkled some more on the pudding): yummm... I cooked it in the microwave and it worked well. This recipe is very similar to a Chocolate Pudding one I've had in my box for a while but have not tried yet, the only difference being the 3 tbsp cocoa added in step 1. Another thing: Missy writes she had to add more corn FLOUR, but the recipe says corn STARCH, and (at least here in Canada), these are quite different, so I think this might have been the problem.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Anne La Quebecoise July 09, 2005

Fantastic is right. Homemade pudding is so much better than the boxed stuff. The flavor of mine was smooth and milky with vanilla accents with a soft maple sweetness you wouldn't readily identify. Served it warm for breakfast with lots of blueberries, strawberries and raspberries on top. To avoid clumping of the cornstarch add it to the pot first and whisk in 2-3 tablespoons of milk until smooth. Now you can add the rest of the milk and syrup.

0 people found this helpful. Was it helpful to you? [Yes] [No]
justcallmetoni July 04, 2005

This turned out quite well, thanks! I made a half recipe, which worked just fine. This does have a nice light maple flavor, which is very nice. I thought the vanilla and maple flavors actually balance really well. This is very refreshing since its low in fat and not too creamy-creamy. I found the texture to be just fine- I was just sure not to overcook the pudding on the stovetop. I served this cold, so I made sure that the pudding when I took it off the stove was about the same texture as pudding from a box (I've never made pudding before!) is before it is refrigerated. Turned out just right! I found the amount of cornstarch to be fine- I didn't think this tasted gluey at all...and I didn't have to add more either, although I know that Missy is in Australia, so maybe the potency of cornstarch is different there or something? I think this is nice because you can cook it more or less in accordance to how thick or think you want your pudding. Next time I'm going to add some spices or maybe some orange blossom water? This makes a good light and refreshing snack or dessert that's pretty good for you! I think this would also work well with soymilk, and it would be vegan then! Thanks for the recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Roosie December 02, 2004

I didn't think this tasted like much of anything. It didn't have much flavor of either vanilla or maple. I am really surprised anyone had to add cornstarch to this! Mine tasted gluey when hot. Chilled, it was really stiff. It did unmold very neatly from the little glass bowls in which I chilled it. I did use whole milk, so that might have made it thicker.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Nose November 07, 2004
Fantastic Vanilla Pudding