Homemade Pudding: Easy Recipes

Do you want to delight your guests with a nice, easy and yummy spoon dessert? Try making pudding, which besides being delicious can be made with little effort in many different flavors, and even in a light version.

Homemade Pudding: Easy Recipes

Homemade Pudding: The Recipes

We are used to buying it ready-made, perhaps because not everyone knows how homemade pudding is actually a very simple recipe that is really worth trying and experimenting with. You only need a few ingredients (above all milk, cream, eggs-it is not a diet recipe), fundamental is the gelatin that is used to give the pudding that inimitable wobbly "jelly" texture. The only detail to pay close attention to: although the actual preparation is very quick, a properly made pudding before reaching the right consistency should be kept to rest in the refrigerator for a few hours - ideally 4 hours - so it should always be prepared in advance anyway, even the day before because you can safely store it in the refrigerator for a day. If you want to speed up the time you can use instead of the large pudding mold many small molds (the ones you use for muffins are fine as long as they are smooth) or small glasses in order to produce single servings.

Pudding can be made in a classic milk version, or in the most beloved chocolate version, and in many other ways, from white chocolate to lemon, or even in a lighter version with rice or with just egg whites.

1. Classic Pudding Recipe

Ingredients:

• 100 g sugar
• 350 ml whole milk
• 200 ml fresh liquid cream
• 4 fresh egg yolks
• 9 g gelatin sheets

Procedure:

1. Place the gelatin sheets to soften in a bowl with cold water for 15 minutes.
2. Pour the milk and cream into a saucepan and bring slowly to near boiling.
3. Turn off the heat, strain the mixture into a bowl to remove any residue, and add the well-wrung gelatin sheets and stir until completely dissolved.
4. In a high-sided bowl, pour in the egg yolks and sugar.
5. Using a whisk, mix them together and then add, still stirring, the milk and cream mixture.
6. Place the resulting mixture in a mold and chill in the refrigerator for at least 4 hours before serving.
7. When it is time to unmold, dip the mold for a few seconds in boiling water and then invert it onto a serving plate.

2. Chocolate Pudding

Ingredients:

• 600 gr fresh whole milk
• 180 gr of dark chocolate
• 120 gr of granulated sugar
• 70 gr of cornstarch
• 100 gr butter

Procedure:

1. In a bowl, dissolve the cornstarch with a ladleful of cold milk.
2. Then add the rest of the milk and the sugar and then bring to a boil.
3. Turn off the heat and add the coarsely chopped chocolate.
4. Lastly add the butter cut into cubes.
5. Pour the pudding into the mold previously coated with a layer of butter.
6. Let it cool to room temperature and then store in the refrigerator for at least 4 hours.
7. When it is time to unmold, dip the mold for a few seconds in boiling water and then invert it onto a serving plate.

3. Vanilla Pudding

Ingredients:

• 100 g sugar
• 350 ml whole milk
• 200 ml fresh liquid cream
• 1 vanilla bean
• 4 fresh egg yolks
• 9 g gelatin sheets

Procedure:

1. Place the gelatin sheets to soften in a bowl with cold water for 15 minutes.
2. Score the vanilla bean by the long side.
3. Scrape out the seeds and add them to the milk.
4. Pour the milk and cream into a saucepan, add the seedless vanilla bean as well, and bring slowly to near boiling.
5. Turn off the heat, strain the mixture into a bowl to remove the vanilla bean and inite the well-wrung gelatin sheets and stir until completely dissolved.
6. In a high-sided bowl, pour in the egg yolks and sugar. Using a whisk, mix them together and then add, still stirring, the milk and cream mixture.
7. Place the resulting mixture in a mold and chill in the refrigerator for at least 4 hours before serving.
8. When it is time to unmold, dip the mold for a few seconds in boiling water and then invert it onto a serving plate.

4. Lemon Pudding

Ingredients:

• 100 g sugar
• 350 ml whole milk
• 200 ml fresh liquid cream
• The zest of 1 untreated lemon
• 4 fresh egg yolks
• 9 g gelatin sheets

Procedure:

1. Place the gelatin sheets to soften in a bowl with cold water for 15 minutes.
2. Scoop out the peel of one lemon.
3. Pour the milk and cream into a saucepan, add the lemon peel and bring slowly to near boiling.
4. Turn off the heat, strain the mixture into a bowl to remove the lemon peel.
5. Add the well-wrung gelatin sheets and stir until completely dissolved.
6. In a high-sided bowl, pour the egg yolks and sugar.
7. Using a whisk, mix them together and then add, still stirring, the milk and cream mixture.
8. Place the resulting mixture in a mold and chill in the refrigerator for at least 4 hours before serving. Qu
9. It is time to unmold, dip the mold for a few seconds in boiling water and then invert it onto a serving plate.

5. White Chocolate Pudding

Ingredients:

• 600 gr fresh whole milk
• 200 gr white chocolate
• 120 gr of granulated sugar
• 70 gr of cornstarch
• 80 gr butter

Procedure:

1. In a bowl, dissolve the cornstarch with a ladleful of cold milk.
2. Then add the rest of the milk and sugar and bring to a boil.
3. Turn off the heat and add the coarsely chopped chocolate.
4. Add the diced butter last.
5. Pour the pudding into the mold previously lined with a layer of butter.
6. Let it cool to room temperature and then store in the refrigerator for at least 4 hours.
7. When it is time to unmold, dip the mold for a few seconds in boiling water and then invert it onto a serving plate.

6. Rice Pudding

Ingredients:

• 100 g native rice
• 1 liter of milk
• 3 eggs
• 90 g sugar
• 1 tablespoon of vanilla paste
• a pinch of salt
• a knob of butter

Procedure:

1. Pour the milk into a saucepan, add the vanilla paste and a pinch of salt, bring to a boil and pour in the rice.
2. Cook it for about 15 minutes, stirring often, and let it cool.
3. Separate the yolks from the egg whites, whip the former with the sugar until light and fluffy and add it to the rice only when it is well chilled.
4. Whip the egg whites to stiff peaks and add these to the mixture as well.
5. Grease a doughnut mold, pour in the rice mixture.
6. Place the mold in a baking dish and pour two fingers of boiling water into it.
7. Bake the pudding in a preheated oven at 180°for 25 to 30 minutes.
8. Let it cool, unmold it on a serving plate.

7. Egg White Pudding

Ingredients:

• 10 egg whites
• 30 gr of bitter cocoa powder
• 80 gr of sugar
• 1 tablespoon of vanilla paste

Procedure:

1. Pour 1/2 cup of water into a saucepan and once it comes to a boil, add the egg whites.
2. While continuing to stir, let it thicken then turn off the flame and add the sugar, cocoa and vanilla.
3. Pass the mixture through the blender and run it until smooth and lump-free.
4. Transfer to a large mold or several special molds and let firm up.
5. Store in the refrigerator until ready to serve.

8. Strawberry Pudding Without Cream

Ingredients:

• 500 g strawberries
• 1/2 lemon
• 3 tablespoons honey
• 200 g cornstarch

Procedure:

1. Wash the strawberries and cut them into chunks.
2. Blend them with the honey, juice and grated zest of the half lemon and 100 ml of water.
3. Blend them until smooth. V
4. Pour the strawberry mixture into a thick-bottomed saucepan and bring to a boil.
5. Add the cornstarch thinned with a couple of tablespoons of cold water and continue cooking, over low heat, stirring constantly until it thickens.
6. Immediately transfer the mixture to a doughnut mold moistened with cold water and let it cool.
7. Transfer the mold to the refrigerator for at least 2 hours.
8. When it is time to unmold, dip the mold for a few seconds in boiling water and then invert it onto a serving plate.