Homedessert 5 Various types of Pudding made @ Home

5 Various types of Pudding made @ Home

Comments : 26 Posted in : dessert on by : Rakhi Menon

5 Various types of Pudding made @ Home

Hello every one Am Rakhi Menon, here am back with new dessert recipe!!!!!!!!!!!!

Pudding is an ancient food, but one that has only recently emerged from a centuries-long streak of terrible branding. From the Latin for “small intestine,” ancient Roman puddings could best be described as boiled sacks of meat and viscera bound along side grain (much like haggis). Medieval flathons, shirred egg puddings, were seen as a food , and sometimes featured savory ingredients like eels.

Sutlach rice pudding served in pottery pan

Though sweet puddings were also known during this point , cornstarch-thickened versions weren’t developed until the 1840s, when an English chemist named Alfred Bird invented them for his egg-intolerant wife. Bird marketed his product well, but things fell apart again within the world of pudding PR by the 1930s with the arrival of an ingredient and cornstarch dessert called cold shape, a reputation one American author described as “repellent and like the grave.” In Commonwealth countries today, cold shape is out, but blancmange—from the French for “white food”—is unfortunately in. Alas. Pudding deserves better.

Dark Chocolate Pudding (5 Various types of Pudding made @ Home)

Chocolate nut pudding. breakfast. dessert.

Ingredients :-

  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 1 dark chocolate candy bar (6.8 ounces), chopped
  • 1/2 teaspoon vanilla extract
  • Whipped cream, optional

Method:-

  1. Take a large saucepan, mix sugar, cornstarch and salt. Whisk in milk until smooth.
  2. Cook and mix over medium heat until thickened and bubbly. Lower heat to low; cook and stir 2 minutes longer.
  3. Remove from heat.
  4. In a small bowl, whisk a little amount of hot mixture into egg yolks; return all to pan, whiskin cgonstantly.
  5. Bring to a light boil; cook and stir 2 minutes. Lower heat to low; stir in chocolate until melted.
  6. Take off from heat; stir in vanilla.
  7. Cool 15 minutes, stirring occasionally.
  8. Transfer to a bowl; press wrapping onto surface of pudding.
  9. Refrigerate until cold. If desired, serve with whipped cream.
Nutrition Facts:-

1 serving: 266 calories, 15g fat (9g saturated fat), 104mg cholesterol, 138mg sodium, 35g carbohydrate (29g sugars, 3g fiber), 6g protein.

 

 

Tapioca Pudding(5 Various types of Pudding made @ Home)

Vegan tapioca pudding in a plate on light blue background

Ingredients :-

  • 8 cups 2% milk
  • 1 cup pearl tapioca
  • 1 cup plus 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 4 large eggs
  • 1-1/2 teaspoons vanilla extract
  • Optional: Sliced fresh strawberries and whipped cream

Method:-

  1. In a 4- to 5-qt. speed down cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours.
  2. In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture.
  3. Return all to the slow cooker, stirring to mix .
  4. Cover and cook half-hour longer or until a thermometer reads 160°.
  5. Stir in vanilla.
  6. Serve with strawberries and whipped cream if desired.
Nutrition Facts :-

1/2 cup: 149 calories, 3g fat (2g saturated fat), 55mg cholesterol, 86mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 5g protein.

Toffee rice pudding with caramel (5 Various types of Pudding made @ Home)

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Ingredients :-

  • 3 cups water
  • 1 cup uncooked medium grain rice
  • 1/4 teaspoon salt
  • 3 cups pitted dates, chopped
  • 3 cups 2% milk
  • 2 teaspoons vanilla extract
  • 1 cup packed brown sugar
  • 1-1/2 cups heavy whipping cream, divided
  • 1/4 cup butter, cubed
  • 1/2 cup sour cream
  • 1/4 cup hot caramel ice cream topping

Method:-

  1. Take a large saucepan, bring the water, rice and salt to a boil.
  2. Slow down heat; cover and simmer for 12-15 minutes or until rice is tender.
  3. Include dates and milk; cook and stir for 10 minutes.
  4. Remove from the heat; stir in vanilla.
  5. Set aside.
  6. Preheat oven to 350°.
  7. In a small saucepan, combine the sugar , 1 cup cream and butter.
  8. Bring to a boil.
  9. Reduce heat; simmer, uncovered, for two minutes, stirring constantly.
  10. Stir into rice mixture.
  11. Transfer to a greased 13×9-in. baking dish.
  12. Bake, uncovered, until bubbly, 35-40 minutes.
  13. Cool for 15 minutes.
  14. Same time during a small bowl, beat the soured cream , caramel topping and remaining cream until slightly thickened.
  15. Serve with warm rice pudding.
  16. Refrigerate leftovers.
Nutrition Facts :-

1/2 cup rice pudding with 1 tablespoon topping: 329 calories, 14g fat (8g saturated fat), 38mg cholesterol, 112mg sodium, 50g carbohydrate (37g sugars, 2g fiber), 4g protein.

Baked Pumpkin Pudding (5 Various types of Pudding made @ Home)

Pumpkin porridge with butter and a pumpkin

Ingredients :-

1/2 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1-1/2 cups fat-free evaporated milk
5 tablespoons reduced-fat whipped topping

Method:-

  1. Take a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended.
  2. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13×9-in. baking pan.
  3. Drop hot water into pan to act as a water bath.
  4. Cook, uncovered, at 425° for 10 minutes.
  5. Reduce heat to 350°.
  6. Cook it for 30-35 minutes longer or until a knife inserted in the center comes out clean.
  7. Serve warm or cold.
  8. Garnish with whipped topping. Store in the refrigerator.
Nutrition Facts :-

1 by 1 : 245 calories, 1g fat (1g saturated fat), 3mg cholesterol, 143mg sodium, 51g carbohydrate (0 sugars, 4g fiber), 10g protein.

 

Banana Pudding (5 Various types of Pudding made @ Home)

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Ingredients :-

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Method:-

  1. Grab a large saucepan, mix sugar, flour and salt.
  2. Whisk in milk.
  3. Cook and mix over medium heat until thickened and bubbly.
  4. Trim heat to low; cook and stir 2 minutes longer.
  5. Remove from heat.
  6. In a small bowl, whisk eggs.
  7. Whisk a little amount of hot mixture into eggs; return all to pan, whisking constantly.
  8. Swoop down to a mild boil; cook and stir 2 minutes.
  9. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  10. In an ungreased 8-in. square shaped baking sdish, layer 25 vanilla wafers, half the banana slices and half the pudding.
  11. Repeat layers.
  12. Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight.
  13. Nearing to serving, remove wrap; crush remaining wafers and sprinkle over top.
  14. Test Kitchen Tips
  15. Pop unpeeled bananas within the fridge to slow the ripening process. They may look a touch funky, but they’ll taste great.
  16. Use wrapping over the pudding to stop a skin from forming.
  17. The plastic peels off easily after the pudding cools.
  18. Gild the lily! A spread drizzle and chopped salted peanuts take this to a different level.
Nutrition Facts :-

1 serving: 302 calories, 7g fat (2g saturated fat), 80mg cholesterol, 206mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 7g protein.

 

 

26s COMMENTS

26 thoughts

  • Damini Mohite
    December 25, 2020 at 7:09 pm

    Great!

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      January 4, 2021 at 6:55 am

      Thanks alot dear

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