Homemade Pudding Cups Recipes
LIME PUDDING CUPS
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10 minutes to put together and spend the rest of the time chilling in the refrigerator. Even the most devout key lime pie fans will be hooked on its cute cousin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 6 pudding cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
- Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.
HOMEMADE CHOCOLATE PUDDING
This delightful pudding is always a treat and easy to whip up using common pantry ingredients. I usually top the pudding with M&M's. My husband likes whipped topping on his and our daughter loves to dip fresh strawberries in hers. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
Nutrition Facts : Calories 196 calories, Fat 4g fat, Cholesterol 2mg cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate, Fiber 5g protein.
HOMEMADE VANILLA PUDDING
A delectable dessert. There is no substitute for the butter.
Provided by Rosemary
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g
HOMEMADE PUDDING MIX
"Whole milk and butter give this delicious pudding its rich creamy flavor," explains Gayle Becker of Mt. Clemens, Michigan. "For a fat-free version, leave out the butter and substitute water for the 2 cups milk in the pudding. Since the mix already includes nonfat dry milk, it will still be creamy and calcium-rich."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 batches (4 servings per batch).
Number Of Ingredients 10
Steps:
- For mix, sift together all ingredients. Store in an airtight container or resealable plastic bag. , For pudding, combine 1 cup mix with milk in a saucepan. Bring to a boil, stirring constantly. Stir in butter and vanilla. Pour into individual serving dishes. Serve warm.
Nutrition Facts :
CUP PUDDING
This is an ideal dessert for two. This is made in no time and can be cooked and left in the microwave whilst eating the main course. Serve with custard sauce if so desired.
Provided by Bokenpop aka Mad
Categories Dessert
Time 4m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grease 2 large cups well.
- Sift together dry ingredients.
- Melt butter in microwave.
- Mix the milk and egg into the butter and add this to the dry ingredients.
- Mix til smooth.
- Spoon half syrup (or jam) into each cup, followed by 1/2 the batter.
- Cover loosely with plastic wrap and microwave for 2 minutes on high.
- Leave to stand for about 5 minutes before turning out onto serving plates.
Nutrition Facts : Calories 282.5, Fat 13.3, SaturatedFat 7.5, Cholesterol 134.5, Sodium 200.7, Carbohydrate 36.3, Fiber 0.4, Sugar 6.5, Protein 5.6
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- In a medium saucepan over medium heat add milk, corn starch and sugar, whisk vigorously until no clumps remain.
- Cook, stirring occasionally until the mixture starts to thicken, 5-10 minutes. You don’t want to rush the process, so don’t turn up the heat really high (you don’t want your pudding to boil).
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- In a large saucepan, whisk together the half and half, sugar, cocoa powder, and salt before turning on the heat. Once the ingredients are mixed, turn the heat on to low.
- Bring the mixture to a steep until it just begins to steam. While it heats, crack and separate 4 eggs. Place the yolks into a small mixing bowl.
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- In a medium sauce pan add the sugar, cornstarch, and salt. Whisk to combine. While whisking, slowly add the half-and-half until till combined. Add the egg yolks and whisk to combine.
- Over medium-high heat bring the mixture to a simmer, whisking constantly but gently. Reduce the heat to medium and cook, stirring constantly, until the pudding thickens and coats the back of a spoon, about 2 minutes.
- Remove from the heat and add the butter and vanilla, stir to combine. Pour the hot pudding into six 1-cup wide-mouth mason jars, filling the jars an inch from the top. Add a flat lid and then screw on the ring to close the jars. Refrigerate until the pudding is set, about 3 hours. Eat the pudding right out of the mason jars. Add sprinkles before eating for extra smiles.
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- Place 1/2 cup of the milk in a small, heavy-bottomed saucepan and sprinkle the gelatin over. Let sit while you gather your containers and the rest of the ingredients.
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