Pudding Recipes
There are some desserts that seem to border on comfort food. Puddings can be considered in that group.
Now, I realize that you can find plenty of pudding mixes on the grocery store shelves, as well as already made pudding. But these recipes are well worth the effort. Check out the the Baked Lemon Pudding, the Creamy Slow Cooker Rice Pudding, and the rest of today's yumminess. Enjoy!
SLOW-COOKER TURTLE PUDDING
This is from Tablespoon.com's newsletter. They usually have yummy recipes. This one starts off, “Ooey gooey chocolate pudding, caramel and pecans make this slow cooker dessert extra delicious.” Prep Time: 10 minutes; Total Time: 3 hr 10 minutes; Servings: 6
To view this online, click here.
Ingredients
1-1/2 cups Original Bisquick™ mix
1 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
3/4 cup caramel topping
1-2/3 cups hot water
1/2 cup chopped pecans, if desired
Directions
Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar.
Cover; cook on Low heat setting 2-1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.
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.
CREAMY SLOW COOKER RICE PUDDING
This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.
“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”
Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
3/4 cup long grain rice
3 cups milk
3/4 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
Directions
Gather the ingredients.
Spray the slow cooker stoneware with cooking spray.
Combine all ingredients in the slow cooker.
Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).
Serve warm and add toppings if desired.
Enjoy!
Recipe Variation
You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.
Topping Suggestions
Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.
Add chopped nuts (pistachios, almonds, cashews, walnuts).
Top with dried fruit (raisins, dried apricots, cranberries).
Drizzle on some honey or sweetened condensed milk.
Sprinkle a little bit of brown sugar.
Shave milk or dark chocolate on top.
Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).
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.
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
Now, I realize that you can find plenty of pudding mixes on the grocery store shelves, as well as already made pudding. But these recipes are well worth the effort. Check out the the Baked Lemon Pudding, the Creamy Slow Cooker Rice Pudding, and the rest of today's yumminess. Enjoy!
SLOW-COOKER TURTLE PUDDING
This is from Tablespoon.com's newsletter. They usually have yummy recipes. This one starts off, “Ooey gooey chocolate pudding, caramel and pecans make this slow cooker dessert extra delicious.” Prep Time: 10 minutes; Total Time: 3 hr 10 minutes; Servings: 6
To view this online, click here.
Ingredients
1-1/2 cups Original Bisquick™ mix
1 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
3/4 cup caramel topping
1-2/3 cups hot water
1/2 cup chopped pecans, if desired
Directions
Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar.
Cover; cook on Low heat setting 2-1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.
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.
CREAMY SLOW COOKER RICE PUDDING
This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.
“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”
Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings
To view this online, click here.
Ingredients
3/4 cup long grain rice
3 cups milk
3/4 cup granulated sugar
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
Directions
Gather the ingredients.
Spray the slow cooker stoneware with cooking spray.
Combine all ingredients in the slow cooker.
Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).
Serve warm and add toppings if desired.
Enjoy!
Recipe Variation
You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.
Topping Suggestions
Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.
Add chopped nuts (pistachios, almonds, cashews, walnuts).
Top with dried fruit (raisins, dried apricots, cranberries).
Drizzle on some honey or sweetened condensed milk.
Sprinkle a little bit of brown sugar.
Shave milk or dark chocolate on top.
Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).
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.
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
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