Homemade Pudding Mix Recipes

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.

Steps:

• In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla.
• Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Steps:

• In a pot(or the microwave) get all 3 cups of milk scalding.
• Whilst the milk boils; separate the eggs and discard the whites (if desired, you can set aside for an omlette or a meringue)and beat the cornstarch and sugar in the bowl with the egg yolks. It will have a hard time coming together at first; but keep whisking, it'll get there.
• Keep milk very hot. Pour all of the egg yolk mixture into the scalding milk and beat vigorously until the mixture seems completely liquified. Add the salt, vanilla extract, and butter. Keep whisking until butter is well incorporated.
• Keep warm and continuosly stir until the pudding thickens. Once thick (if making chocolate) add the sifted cocoa powder and stir until well incorporated.
• Serve warm or refridgerate for 2 hrs (preferred) and serve with or without garnish.

Steps:

• In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.;

Steps:

• VANILLA PUDDING MIX
• Mix well all ingredients. Store airtight in cool, dry place. Keeps several months. Makes about 2 cups.
• CHOCOLATE PUDDING MIX
• Add 3/4 cup cocoa and 1/2 cup sugar to Basic Pudding Mix. Makes about 3 cups
• BUTTERSCOTCH PUDDING MIX
• Substitute 2 cups packed dark-brown sugar for granulated sugar in Vanilla Pudding Mix. Makes about 2-2/3 cups packed mix.
• VANILLA PUDDING
• 1/2 cup Vanilla Pudding mix (above) 2 cup milk 1 tsp vanilla
• In saucepan blend well mix and milk. Stir over medium heat until mixture thickens and boils; boil 1 minute. Remove from heat. Stir in vanilla. Pour into 4 custard cups or dessert dishes. Chill. If desired unmold. Delicious topped with pureed strawberries and roasted slivered almonds.
• CHOCOLATE PUDDING: Use 3/4 cup Chocolate Pudding Mix (above) and prepare as above.
• BUTTERSCOTCH PUDDING: Use 2/3 cup packed Butterscotch Pudding Mix (above). Prepare as above, adding 2 tablespoons butter with vanilla.

Steps:

• Combine first 4 ingredients into a large bowl, mixing well with each addition. Pour into a food processor and process until a fine powder.
• At this stage you can put it into a jar with a good seal, label and add a card with the following instructions for gifting, or label it for your own future use.
• Over double boiler, with water to boiling stage, put 1 cup of powdered pudding mix into saucepan, slowly adding milk while you stir (I used a whisk for lighter fluffier pudding) Stir constantly for approximately 10-15 minutes or until pudding comes to thickness of your liking. Remove from double boiler, add vanilla and butter, whisk or stir until throughly blended.
• Pour into individual serving dishes and refrigerate.
• NOTE:.
• Due to DH illness I used reconstituted dry milk for the 2 c milk, this does affect the flavor slightly.

Steps:

• FOR MIX: Sift together all ingredients.
• Store in airtight container or plastic bag.
• TO MAKE PUDDING: Combine 1 cup of dry mix with 2 cups milk in a very heavy-bottomed saucepan.
• Bring to a med boil; stirring constantly (watch closely not to burn!).
• Stir in butter and vanilla.
• Divide into bowls.

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.