Pudding
This may come as a surprise to many readers, but you can have homemade pudding without those cute boxed mixes from the grocery store. Check out today's six pudding recipes, including Baked Lemon Pudding and Low Calorie Crock-Pot Rice Pudding. Enjoy!
OAT MILK CHOCOLATE PUDDING
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding.
Ingredients
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups nondairy milk, preferably oat
3 to 4 ounces bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract
Preparation
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
Tips
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.
LOW CALORIE CROCK-POT RICE PUDDING
I found this recipe on My Daily Moment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.
To view this online, click here..
Ingredients
3 cups skim milk
3/4 cup rice
3/4 cup sugars, granulated
1 tablespoon vanilla
1 Pam cooking spray
4 tablespoons butter, light, stick, melted
1 teaspoon cinnamon, ground
Directions
Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.
ORANGE SAFFRON BREAD PUDDING [VEGAN]
This is from Elaine Skiadas at One Green Planet. The recipe begins, "The flavors in this bread pudding are so special and unique that it’s one of my all-time favorite desserts. Almost like a sweet stuffing, leftover bread soaks up a saffron-spiked coconut custard laced with orange zest, vanilla and warming spices. Every bite is soft and gooey with a little crunch from the golden-brown top. Perfect for the holidays or another special occasion where you’re aiming to impress. If possible, use a loaf of high-quality vegan white sandwich bread that’s free of any preservatives and hasn’t been presliced. A local bakery or the bakery section of a grocery store is your best bet. Credit: Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas."
Serves 6
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/orange-saffron-bread-pudding-vegan/.
Ingredients
2 (13.5-oz) cans full-fat, unsweetened coconut milk
1/2 cup organic cane sugar
1/4 cup blanched almond flour
10 saffron threads
1 tablespoon orange zest
1/2 cup fresh orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 loaf day-old vegan bread, cut into 1" cubes (see Tip)
1/2 cup raisins
1/4 cup melted vegan butter, divided
Whipped coconut cream, for serving
Orange marmalade for serving (optional)
Directions
Preheat the oven to 350°F (180°C).
In a saucepan, heat the coconut milk and sugar over medium heat. Once the coconut milk has melted, whisk in the almond flour until smooth. Bring to a simmer, then take the pot off the heat.
Place the saffron threads in a small bowl and use the back of a spoon to crush them into a fine powder. You can also use a mortar and pestle if you have it. Stir in a few spoonfuls of the warm coconut milk and set the saffron aside to steep until it turns bright yellow.
Use a rubber spatula to scrape the saffron mixture into the saucepan (get every last drop!) along with the orange zest and juice, vanilla, cardamom, cinnamon and salt. Whisk until smooth.
Place the cubed bread and raisins in a casserole dish or Dutch oven and pour the liquid on top. Gently toss until all the bread is soaked through, then press everything into a packed, even layer. Drizzle with the melted vegan butter, reserving 1 tablespoon for serving.
Bake, uncovered, for 45 to 50 minutes, or until the top is golden brown and warm to the touch. Remove from the oven, pour the remaining vegan butter over all and let cool for 15 minutes before serving with dollops of whipped cream and orange marmalade, if desired.
Notes
Tip: To ensure the bread absorbs as much avor as possible, I like to spread out the cubes on a sheet pan and leave them to dry out on the counter for several hours or overnight.
LOW CALORIE CROCK-POT RICE PUDDING
I found this recipe on My Daily Moment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.
To view this online, click here.
Ingredients
3 cups skim milk
3/4 cup rice
3/4 cup sugars, granulated
1 tablespoon vanilla
1 Pam cooking spray
4 tablespoons butter, light, stick, melted
1 teaspoon cinnamon, ground
Directions
Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.
MAGNOLIA BAKERY'S BANANA PUDDING
This is from Magnolia Bakery and adapted by Priya Krishna in The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix", and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding.Note: I seriously suggest you read the featured article that goes with this recipe. If you're like me, you won't be able to read it without wanting to head for the kitchen and start a major dessert-cooking spree.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
BAKED LEMON PUDDING
This is from JR Ryall and adapted by David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top."
Time: About 1 hour; Yield: 4 to 6 servings
This was featured in "Spring Comes Early With This Bright, Cozy Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding.
Note: Please read the article; you won't regret it. It also has a couple of more recipes that look absolutely divine. (Thanks, David!)
Ingredients
1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
Preparation
Heat oven to 350 degrees and set a rack in the middle of the oven.
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
OAT MILK CHOCOLATE PUDDING
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding.
Ingredients
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups nondairy milk, preferably oat
3 to 4 ounces bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract
Preparation
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
Tips
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.
LOW CALORIE CROCK-POT RICE PUDDING
I found this recipe on My Daily Moment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.
To view this online, click here..
Ingredients
3 cups skim milk
3/4 cup rice
3/4 cup sugars, granulated
1 tablespoon vanilla
1 Pam cooking spray
4 tablespoons butter, light, stick, melted
1 teaspoon cinnamon, ground
Directions
Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.
ORANGE SAFFRON BREAD PUDDING [VEGAN]
This is from Elaine Skiadas at One Green Planet. The recipe begins, "The flavors in this bread pudding are so special and unique that it’s one of my all-time favorite desserts. Almost like a sweet stuffing, leftover bread soaks up a saffron-spiked coconut custard laced with orange zest, vanilla and warming spices. Every bite is soft and gooey with a little crunch from the golden-brown top. Perfect for the holidays or another special occasion where you’re aiming to impress. If possible, use a loaf of high-quality vegan white sandwich bread that’s free of any preservatives and hasn’t been presliced. A local bakery or the bakery section of a grocery store is your best bet. Credit: Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas."
Serves 6
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/orange-saffron-bread-pudding-vegan/.
Ingredients
2 (13.5-oz) cans full-fat, unsweetened coconut milk
1/2 cup organic cane sugar
1/4 cup blanched almond flour
10 saffron threads
1 tablespoon orange zest
1/2 cup fresh orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 loaf day-old vegan bread, cut into 1" cubes (see Tip)
1/2 cup raisins
1/4 cup melted vegan butter, divided
Whipped coconut cream, for serving
Orange marmalade for serving (optional)
Directions
Preheat the oven to 350°F (180°C).
In a saucepan, heat the coconut milk and sugar over medium heat. Once the coconut milk has melted, whisk in the almond flour until smooth. Bring to a simmer, then take the pot off the heat.
Place the saffron threads in a small bowl and use the back of a spoon to crush them into a fine powder. You can also use a mortar and pestle if you have it. Stir in a few spoonfuls of the warm coconut milk and set the saffron aside to steep until it turns bright yellow.
Use a rubber spatula to scrape the saffron mixture into the saucepan (get every last drop!) along with the orange zest and juice, vanilla, cardamom, cinnamon and salt. Whisk until smooth.
Place the cubed bread and raisins in a casserole dish or Dutch oven and pour the liquid on top. Gently toss until all the bread is soaked through, then press everything into a packed, even layer. Drizzle with the melted vegan butter, reserving 1 tablespoon for serving.
Bake, uncovered, for 45 to 50 minutes, or until the top is golden brown and warm to the touch. Remove from the oven, pour the remaining vegan butter over all and let cool for 15 minutes before serving with dollops of whipped cream and orange marmalade, if desired.
Notes
Tip: To ensure the bread absorbs as much avor as possible, I like to spread out the cubes on a sheet pan and leave them to dry out on the counter for several hours or overnight.
LOW CALORIE CROCK-POT RICE PUDDING
I found this recipe on My Daily Moment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.
To view this online, click here.
Ingredients
3 cups skim milk
3/4 cup rice
3/4 cup sugars, granulated
1 tablespoon vanilla
1 Pam cooking spray
4 tablespoons butter, light, stick, melted
1 teaspoon cinnamon, ground
Directions
Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.
MAGNOLIA BAKERY'S BANANA PUDDING
This is from Magnolia Bakery and adapted by Priya Krishna in The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix", and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding.Note: I seriously suggest you read the featured article that goes with this recipe. If you're like me, you won't be able to read it without wanting to head for the kitchen and start a major dessert-cooking spree.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
BAKED LEMON PUDDING
This is from JR Ryall and adapted by David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top."
Time: About 1 hour; Yield: 4 to 6 servings
This was featured in "Spring Comes Early With This Bright, Cozy Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding.
Note: Please read the article; you won't regret it. It also has a couple of more recipes that look absolutely divine. (Thanks, David!)
Ingredients
1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
Preparation
Heat oven to 350 degrees and set a rack in the middle of the oven.
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
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