Community Pick
Fantastic Vanilla Pudding
"This can be used in pies or other recipes calling for pudding. Add 1/4 cup chocolate chips after boiling for a chocolate pudding. Same for butterscotch etc."
photo by A Marsteller
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 cups 1% low-fat milk
- 3 tablespoons cornstarch
- 3 tablespoons maple syrup
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
directions
- Combine all ingredients except vanilla in a saucepan.
- Stir well to eliminate lumps.
- Heat to boiling over medium heat, about 7 minutes.
- Boil for 1 minute stirring constantly.
- Stir in vanilla.
- Spoon into individual serving dishes.
- Serve warm or cold.
Questions & Replies
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Reviews
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Love the maple syrup in this. Thanks for sharing! -
I tried using Almond Breeze "Unsweetened" and kept the other ingred the same, and the taste was awful! But the consistency was still good! Maybe next time I will try soy or coconut milk. Excited to try it again. -
I'm trying to decrease my processed sugar intake but still like a scrumptious dessert once in a while. This was really nice with a few mini chocolate chips scattered on top. -
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Liked it. Not too sweet and the maple syrup gives it a special taste. Easy to make. I served ing it with fresh raspberries. -
Yummmm! Such good, warm comfort food on a cold Fall evening. I didn't have any vanilla, but it is still excellent!!!! Thanks, Jan
see 17 more reviews
Tweaks
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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.
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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.
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The syrup in this pudding really did make it. The only change I made was to use a vanilla bean instead of extract. I put the seeds and the bean in with the milk and strained it after the boil. Turned out great!! I poured it over some sliced bananas and served it in wine glasses, look great! Thanks Tebo for sharing another keeper!!
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
