In love with puddings? Then you will surely love this article for we not only have the classic vanilla and chocolate pudding recipes for you to try but two other flavors which are common but not so common when it comes to puddings. If banana and strawberry-flavored puddings sound like something you’d like to make, stick around as we walk you through all four recipes of these delicious puddings and how to make pudding with their unique flavors.
1. Vanilla Pudding(Serves 6)
Ingredients
- 700 ml whole milk, divided
- 25 gm cornstarch
- A pinch of salt
- 150 gm sugar
- 3 egg yolks
- 1 tbsp butter
- 1 tsp vanilla extract
Instructions
- Whisk 60 ml of milk with the cornstarch until smooth, creating a slurry. Set aside for later.
- Take a mid-sized saucepan, and pour the remaining milk, salt, and sugar. Whisk to dissolve the sugar.
- Put the saucepan over medium heat, and stir occasionally until steaming.
- Remove from heat. Meanwhile, whisk 3 egg yolks in a small bowl until smooth and slowly pour 120 ml of the hot milk mixture into the egg yolks. Keep whisking to prevent the eggs from cooking.
- Pour back the milk-egg mixture back into the saucepan with the remaining milk. Add cornstarch slurry and keep whisking while it thickens.
- Remove from heat once thickened, then add butter and vanilla extract and whisk to mix.
- For an extra smooth texture, strain the pudding through a metal fine-mesh sieve.
- Pour the pudding into individual serving dishes and immediately cover each dish with plastic wrap, touching the surface of the pudding.
- Refrigerate for three to four hours before serving. Top with whipped cream, fresh fruit, or a sprinkle of cinnamon.
2. Chocolate Pudding(Serves 8)
Ingredients
- 265 gm granulated sugar
- 65 gm Cadbury Cocoa Powder
- 45 gm cornflour
- A pinch of salt
- 1 liter milk, chilled
- 45-60 ml butter
- 1 tsp vanilla extract
Instructions
- Add sugar, cocoa powder, cornstarch, and a pinch of salt in a big saucepan and whisk to remove any lumps.
- Gradually pour the cold milk while whisking constantly, until smooth.
- Place the saucepan over medium heat and stir continuously.
- As the mixture heats, it will start to thicken, make sure to keep stirring to prevent scorching until it comes to a boil.
- Check if the pudding coats the back of your spoon then remove from heat right away.
- Add the butter, adjust as needed, and stir until it completely melts. Add the vanilla extract and mix well.
- To prevent milk skin from forming, press plastic wrap directly onto the surface of the pudding. Allow the mixture to cool completely at room temperature.
- Once at room temperature, either serve the pudding or refrigerate for at least two hours until completely chilled.
- Portion into individual serving dishes and serve, topped with whipped cream or chocolate shavings.
3. Banana Pudding(Serves 4)
Ingredients
- 2-3 very ripe bananas
- 240 ml milk
- 240 ml whipping cream
- 100 gm sugar
- 25 gm cornstarch
- A dash of salt
- 3 egg yolks
- 1 tsp vanilla extract
Instructions
- Peel and mash the overripe bananas and set aside.
- Take a saucepan, add milk, whipping cream, and the mashed bananas, and heat over medium-high flame. Stir occasionally until the mixture simmers.
- Take a bowl and add sugar, cornstarch, and salt. Add to the saucepan and give it a mix.
- Take another bowl, and whisk three egg yolks. Pour some of the banana milk liquid into the eggs, while whisking vigorously.
- Pour back the egg-milk mixture into the saucepan, once combined. Bring to a boil.
- Remove from heat, add the vanilla, and quickly stir to combine. Pour the pudding into individual ramekins or one large bowl.
- Cover it with plastic wrap touching the pudding’s surface and let it cool for at least one hour.
- Chill in the fridge for a couple of hours and top with whipped cream before serving.
4. Strawberry Pudding(Serves 4)
Ingredients
- 100 gm sugar (adjust to taste)
- 1 tbsp cornflour
- A pinch of salt
- 350 ml milk
- 400 gm fresh strawberries (200 gm of puree)
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Puree 400 hundred grams of fresh strawberries, in a blender, until smooth, measure 200 grams of it, and set aside.
- Take a saucepan, add sugar, cornstarch, and a pinch of salt. Whisk to get rid of lumps. Pour milk and strawberry puree and mix until smooth.
- Cook over medium heat, and bring to a boil, while stirring constantly.
- While it thickens, take a bowl, and whisk 2 egg yolks. Pour half of the boiled milk into the eggs, slowly while whisking to keep the eggs from cooking.
- Pour the egg mixture back into the saucepan with the remaining liquid. Whisk to incorporate.
- Cook for 1-2 minutes until it thickens further and check for sweetness. Add more if needed.
- Remove from heat and add the stir in the vanilla extract.
- For a smooth pudding you can strain the liquid, transfer it to individual bowls, or keep it in one big bowl with a cling film touching the liquid’s surface.
- Once the pudding is at room temperature refrigerate for two to three hours and serve chilled.