Vanilla pudding recipe ideas11/23/2023 ![]() ![]() Serve with blueberry sauce and graham cracker crumbs.Make stovetop vanilla pudding thickened with egg and cornstarch.Serve with graham cracker crumbs and cooked fruit. Add vanilla and cream cheese and whisk smooth. To make cheesecake pudding cook milk with sugar, cornstarch, and eggs until thick. Graham Crackers – Crush up and mix with sugar and butter just like you are making a crust.Cream Cheese/Sour Cream – For the cheesecake aspect!.Eggs/Cornstarch – These provide thickening and body.If you want to go all out add some cream in place of the milk. Milk/Cream – Stick with whole milk for a balanced recipe which isn’t too rich.Once you’ve made a similar recipes thickened with eggs and cornstarch, it’s all just variations on a theme. All these words are just because I want to make sure you all know exactly what to do here. Note: When you scroll down, you will see a lot of words about how to make the recipe and that makes it look not so easy. Of course we had it before Easter (testing) and after (eating) because a dessert this good and easy deserves to be in our rotation just like it deserves to be in yours. We had it for Easter this past year and you would have thought we had nothing for dinner. I’m excited to share this recipe with you! The idea came about from my daughter’s request for cheesecake and for pudding and then she thought putting them both together would be awesome. ![]() Garnish with sprinkles of cinnamon, toasted coconut shavings, freshly grated nutmeg, or chopped fruit.My homemade cheesecake pudding is creamy and smooth and tastes exactly like a slice of cheesecake! Make some graham cracker crumbs for a yummy crunchy topping (got to have a crust!) and swirl in my amazing blueberry sauce to put it over the top.For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.Use a sugar replacer (such as Splenda). ![]() Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.For a dairy-free version, substitute coconut milk or coconut cream for the milk.Tapioca pudding can serve as a canvas for so many other options. Tapioca pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer. Freeze in individual, freezer-safe containers. Plus, tapioca is one of the few puddings that freeze very well. Just let it sit until it reaches room temperature, then cover with plastic film and refrigerate. If you got a little excited and made too much tapioca pudding, don't fret! It's so easy to store. Tapioca pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding.Don't forget to temper the eggs with the hot milk before adding to the tapioca. ![]()
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