pudding...instant vs cook and serve

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is my grandmother's recipe who was from the greatest generation. I get nothing but raaaave reviews when people try it. It's sooo easy that I used to make it as a kid, and it gives you a nice skin on top.

CHOCOLATE BLANC MANGE

2 Square (2oz) bitter chocolate
2 Tblspn butter
1/3 Cup cornstarch
3/4 Cup sugar
1/4 tsp salt
3 Cup milk
1 tsp vanilla

Melt choc & butter in double boiler. Mix together cornstarch, sugar, & salt; stir in about 1/4 C milk.
Add to melted choc & blend thoroughly. Add rest of milk & cook over direct heat stirring constantly until mixture boils
& thickens. Replace over boiling water, cover, cook 15 mins. longer. Stir occasionally.
Remove from heat. Stir in vanilla. Cool before serving. 5 servings

Blanc mange is not the same as pudding to me! Too jelled for my liking.

W/e

[Anonymous]

Anonymous wrote:MUCH better, although you need to put some saran wrap right on top of each pudding container, so they won't develop a "film" while cooling.

I LOVE the film!

[Anonymous]

Anonymous wrote:+1 for corn starch pudding. DC is allergic to eggs and dairy, so I've used a good ol' Joy of Cooking recipe and subbed in soy milk. Even with all that fooling around, it's still miles better than instant cups.

I have been making this NYT oat milk pudding and I love it. It tastes like brownie batter https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding

[Anonymous]

Oh, I adore pudding. I've tried the European brand organic cook and serve vanilla pudding and it's pretty good. I've also made homemade but it always seems a bit too thin. Here are two questions for you pudding cookers:

1) Can I use 2% instead of whole milk? We never have whole on hand but I often end up with too much 2% and need to use it up. I find the 2% works okay with the cook and serve stuff.

2) What do you guys do with all the extra egg whites? I freeze them and periodically make meringue, but between all the carbonara, pasta dough and the puddings or pastry creme, I just don't want that much meringue. Would love suggestions for more recipes that use egg whites! I keep trying to sell my husband on egg white omelettes but he's not having it.

[Anonymous]

Anonymous wrote:Once you make it from scratch -- with egg yokes -- you will never go back.

+ 1 million !!

[Anonymous]

Anonymous wrote:Oh, I adore pudding. I've tried the European brand organic cook and serve vanilla pudding and it's pretty good. I've also made homemade but it always seems a bit too thin. Here are two questions for you pudding cookers:

1) Can I use 2% instead of whole milk? We never have whole on hand but I often end up with too much 2% and need to use it up. I find the 2% works okay with the cook and serve stuff.

2) What do you guys do with all the extra egg whites? I freeze them and periodically make meringue, but between all the carbonara, pasta dough and the puddings or pastry creme, I just don't want that much meringue. Would love suggestions for more recipes that use egg whites! I keep trying to sell my husband on egg white omelettes but he's not having it.

For homemade pudding, I use 3 parts half and half and one part whole milk. I suppose you could use 2%, but it won't be as creamy.

[Anonymous]

Anonymous wrote:I know some will object to making homemade pudding using corn starch, but these two recipes are quick, simple and tasty:

vanilla - http://dinersjournal.blogs.nytimes.com/2008/03/04/recipe-of-the-day-vanilla-pudding/

chocolate - http://smittenkitchen.com/blog/2008/02/best-chocolate-pudding/

I'm not a cornstarch fan - my recipe calls for flour instead of cornstarch.

[Anonymous]

Anonymous wrote:This is my grandmother's recipe who was from the greatest generation. I get nothing but raaaave reviews when people try it. It's sooo easy that I used to make it as a kid, and it gives you a nice skin on top.

CHOCOLATE BLANC MANGE

2 Square (2oz) bitter chocolate
2 Tblspn butter
1/3 Cup cornstarch
3/4 Cup sugar
1/4 tsp salt
3 Cup milk
1 tsp vanilla

Melt choc & butter in double boiler. Mix together cornstarch, sugar, & salt; stir in about 1/4 C milk.
Add to melted choc & blend thoroughly. Add rest of milk & cook over direct heat stirring constantly until mixture boils
& thickens. Replace over boiling water, cover, cook 15 mins. longer. Stir occasionally.
Remove from heat. Stir in vanilla. Cool before serving. 5 servings

Blanc mange is “white food”. Add the chocolate and Id just call it chocolate pudding.

[Anonymous]

Egg white plus a splash of creme for an egg wash on pastry.

[Anonymous]

Once you make homemade pudding, and realize that it doesn't take much longer than the cook and serve, you'll never go back. I make a cornstarch-based pudding, and it's so easy. I've never had a bad recipe.

For egg whites, you can mix them with regular eggs for omelets and scrambled eggs. They are also used in Pavlova, angel food cake, coconut macaroons, and icings. And some cocktails use egg whites, too!

Also, egg whites freeze well, so you can always stick them in the freezer and save them for a recipe when you need them.

[Anonymous]

Oh God what a question! Ever since my grandma made me Jello Cooked Chocolate Pudding, I’ve been in heaven. It’s sooooooo good and so much better than anything instant! Are you freaking kidding me?!

I’m going to raid my cubbard right now to make some. It’s so delish....

[Anonymous]

Can I add the egg yolks to my cook and serve pudding or should I just stay with the 3 cups of milk?

[Anonymous]

Thanks to everyone who posted recipes. I'll have to try them out. I haven't had pudding in a while because as I've gotten older I've become more sensitive to something in most processed foods that make them unappetizing to me. This isn't a brag. Just a sigh to getting older.

[Anonymous]

Anonymous wrote:

Anonymous wrote:MUCH better, although you need to put some saran wrap right on top of each pudding container, so they won't develop a "film" while cooling.

Ah no. I love the skin - it's the best part of the pudding. All 3 of us kids would scarf down that part off of the cooled puddings!

We fought for the skin.

[Anonymous]

Anonymous wrote:Cook and serve. I also like campbells cream of mushroom and tomato soup.

Me too! (soup made with milk )
Chocolate/vanilla tastes great warm or cold

Does anyone remember 123 jello?