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Custards and Pudding Recipes
Old Fashioned Strawberry Pudding
1 egg yolk (reserve the
white
for sauce)
1 c. milk
2 tsp.. cream of tartar
1 tsp. soda
2 c.. flour
In bowl, combine egg
yolk,
milk and dry ingredients and mix by hand (batter
will be thick). Put pudding
in a steamer and steam for about 50 minutes.
Serve hot with strawberry
sauce.
Strawberry Sauce;
1 c. sugar
1/2 c. butter
1 c. strawberries
1 egg white, beaten
Mix together and cook in
double
boiler over low heat for 30 minutes.
Serve immediately.
Makes 6 servings.
6 to 8 homemade biscuits
2 tbs. vanilla
2 c. sugar
4 eggs
1 1/2 c. milk
1 1/2 tbs. margarine
Crumble biscuits well. In
large
bowl, pour milk just to cover biscuits. Soak, covered, in refrigerator
overnight.
Next day, melt margarine in
a large cast iron skillet in a 350 ° oven. Mix all other
ingredients
with soaked biscuits;beat well with spoon. Pour into skillet with
melted
margarine.
Bake approximately 1 hour
until golden brown and firm in center. Serve warm or cold. Cover
leftovers
and store in
refrigerator.
1 c. sugar
1 1/2 c. baking cocoa
1/4 c. cornstarch
1 1/2 tsp. salt
4 c. milk
2 tbs. butter or margarine
2 tsp. vanilla extract
M&M's, optional
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. Sprinkle with M&M's if desired.
1 c. self raising flour
3/4 c. sugar
1/2 c. milk
2 tbs. melted butter
2 tbs. cocoa
1 tsp. vanilla
3/4 c. brown sugar
1 3/4 c. hot water
1/4 c. cocoa
You can mix and cook this
in
the same oven proof dish.
Sift flour & cocoa, stir
in sugar. Add vanilla, milk and melted butter,mix well.Mix brown sugar
and cocoa together, then sprinkle over the top of the pudding
mixture.Pour
the hot water carefully over the pudding, so as not to make a big hole
in it.Bake in a moderate oven for 30 - 35 minutes.
1 c. persimmon pulp
2 tbs. butter, melted and
cooled
1 c. sugar
1/2 c. chopped nuts
3 ounces miniature
marshmallows
2 dozen graham or cinnamon
crackers, crushed
Mix all ingredients well by hand. Form into a roll and wrap in plastic wrap. Refrigerate until firm. Slice to serve.
3/4 c. sugar
1/4 c. cornstarch
2 1/2 c. milk
1/2 tsp. salt
3 egg yolks, slightly beaten
1 tbs. butter
1 tsp. vanilla
In medium double boiler,
cook
sugar, cornstarch, milk and salt. When mixture begins to thicken, add
part
of mixture to egg yolks; mix well, then pour egg mixture back into
mixture
in double boiler. Cook until
thick; take off stove, then add butter and vanilla. You can use as
pudding
and top with Cool Whip or use pudding with bananas for banana pudding.
CHOCOLATE PIE OR PUDDING-
Add 2 unsweetened chocolate
squares at the beginning and make a chocolate pie or pudding.
BUTTERSCOTCH PIE OR
PUDDING-
For butterscotch pie or
pudding,
use 3/4 c. light brown sugar firmly packed and 1/4 c. sugar instead
of
3/4 c. sugar,then cook as directed.
BANANA PIE-
Just cook as directed. In
baked pie shell, line bottom with bananas; pour a layer of pudding,
then
a layer of bananas, then pudding. You can top with Cool Whip or
meringue.
4 1/2 c. milk
1 c.
short-grain
rice
3/4 c. sugar
1/8 tsp. nutmeg
2 tsp.
lemon
zest -- grated
1/4 tsp. salt
1 egg -- beaten
2
tsp.
bourbon
2
tsp.
vanilla extract
Cinnamon Sugar
CINNAMON SUGAR
1/4 c. sugar
1 tbs. cinnamon
In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer. Remove from heat and stir in bourbon and vanilla extract. Chill before serving. Sprinkle with Cinnamon Sugar before serving.
CINNAMON SUGAR;
Combine cinnamon and sugar
and store in a tightly covered bowl.
8 servings
This can be made with the
small
native Diospyros virginiana or with
the large Japanese
Diospyrokaki.
Use the greater amount of flour for the
Japanese fruit, as it is
very
juicy. The native fruits give a waxy,
but not tough, consistency
to the pudding.
Preheat oven to 325 ° F.
Put through a
colander:Persimmons
There should be about 2 c.
of pulp.
Beat in:
One cupful raisins or nut
meats
may be added to the batter. Bake the
pudding in a greased 9 x
9-inch
baking dish until firm - about 1 hour.
Serve with cream or hard
sauce.
Note: I lost the name of
the
contributor of this recipe and sure apologize for the oversight.
3 tbs. corn starch
1/4 c. sugar
1/2 tsp. salt
2 egg yolks, beaten
2 tbs. butter or oleo
1 tsp. vanilla or coconut
flavor
1/2 c. shredded or flaked
coconut
1/2 c. shredded or flaked
coconut, optional
whipped topping, optional
Mix cornstarch, sugar and
salt
in heavy saucepan. Gradually blend in milk;stir over moderate
heat,
about 7 minutes, until mixture thickens. Stir a little hot mixture into
egg yolks; stir yolks into remaining hot mixture.
Cook 1 minute. Stir
constantly, mix in flavoring and coconut. Serve warm or
chilled.
Add whipped topping and coconut.
Can be used for a pie filling or a cake filling.
Serving Size : 8
1/3 c. flour
2/3 c. packed brown
sugar
2 c. milk
2 egg yolks --
beaten
2 tbs. butter
or margarine
1 tsp.
vanilla
1 c. heavy
cream
-- whipped
5 firm bananas --
sliced
chopped walnuts -- optional
In a med. saucepan,
combine
flour and brown sugar; stir in milk. Cook and
stir over med. heat until
thickened and bubbly; cook and stir 1 min. more.
Remove from heat.
Gradually
stir about 1 c. hot mixture into egg yolks.
return all to saucepan.
Bring
to a gentle boil; cook and stir for 2 min.
Remove from heat; stir in butter and vanilla. Cool to room temperature; stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in a 2 quart glass bowl; top with half of the bananas. repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.
Fill the bottom of the baking dish with small pieces of dry bread, slice some apples and put a thick layer of fine slices on the bread. Put sugar, small pieces of butter and a little cinnamon over apples and then another layer of bread.
Proceed as at first until your dish is full, finishing with a thin layer of bread crumbs. Pour on enough water to keep from drying out and bake until the apples are cooked. It can be served without sauce, but is good with cream.
1 egg
1 c. milk
1 tbs. sugar
1 tbs. tapioca
1/8 tsp. salt
1/2 tsp. vanilla
2 tbs. sugar
Separate the egg, mix egg yolk, milk, sugar, tapioca, salt in sauce pan. Cook over medium heat, stirring constantly until mixture boils for 3 min. Cool, stir in vanilla. Beat egg white until foamy, beating constantly. Add remaining sugar a little at a time. Beat egg white until stiff, fold beaten egg white into pudding. Chill and serve.
Yield: 8 Servings
Bake: 45 to 50 minutes
2 c Half-and-half
or
light cream
1/2 c milk
1/3 c granulated sugar
2 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. nutmeg
3 lg. eggs
4 c day old bread 1/2"
chunks
3 tbs. light brown sugar
2 tbs. butter
2 lg. bananas; sliced
With a whisk, beat half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and eggs until blended. Add bread and let stand fifteen minutes, stirring occasionally. Preheat oven to 325 ° F.
Grease a 2 quart
shallow
casserole of 8x8-inch glass baking dish. In
a nonstick skillet,
heat brown sugar with butter over medium heat
until mixture boils
and sugar dissolves, stirring often, about 5
minutes. Add
banana slices and cook a minute, stirring gently to
coat. Remove
skillet from heat. Stir banana mixture into bread
mixture and transfer
to baking dish.
Bake from 45 to 50 minutes or until a knife inserted near center comes out clean. Cool on rack for 30 minutes to serve warm.
1 1/2 c. milk
1/4 c. butter
2 1/2 c. diced rhubarb
8 slices wheat bread
1 1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
5 eggs
1/2 c. chopped pecans
Toast bread, remove
outside
crust and dice. Put in a greased 8 x 8 pan.
Lay rhubarb on top of toast
cubes. Heat milk and butter to boiling. Let
stand 15 minutes. Beat
5 eggs with sugar, salt , cinnamon and nutmeg. Add milk and pour
over toast and rhubarb. Sprinkle nuts over top. Bake 325
°
for 50 minutes. Serve warm with cream or ice cream.
2 tbs. flour
3/4 c. sugar
1 tbs. butter
2 egg yolks (beaten)
1/4 c. lemon juice
1 c. milk
2 egg whites (stiffly beaten)
(A simple dessert but elegant enough for company) Cream flour, sugar and butter. Add egg yolks, lemon juice and milk and beat until smooth. Fold in stiffly beaten egg whites. Pour into 8 inch square baking dish. Set in pan of warm water (water 1/2 inch deep). Bake at 350° for 30-35 minutes. Forms a cake top pudding with custard below.
Place in top of double boiler the 1-1/2 c. milk, 1 c. sugar, 1 c. stale bread crumbs and 1-1/2 ounces chocolate. Cook over hot water until smooth.
Stir in 2 tablespoons margarine. Beat eggs until light; add salt, vanilla and 1/2 c. milk. Whisk into the chocolate mixture. Cook until thick. Pour into a serving dish or to make a firmer pudding, pour into a greased (with margarine)casserole dish and bake for 20 minutes at 350 °. Add 1/2 c. chopped walnuts after cooking if you prefer. Chill and serve with whipped cream.
1 pkg. strawberry Jell-O
1 1/4 c. hot water
1 pint strawberry ice cream
1 10 oz pkg. frozen or fresh
strawberries
1 small angel food cake
1/2 pint whipping cream
Dissolve Jell-O and add ice cream by spoons full. Chill 20 minutes. Fold in strawberries and whipping cream. Tear angle food cake in pieces and arrange in the bottom of a 9 by 13 pan. Alternate cake with mixture. Refrigerate until set.
Heat oven to 350°F
2 c. flour
3/4 c. sugar
4 tbs. baking powder
4 tbs. melted lard
1/2 tbs. salt
2 c. of brown sugar
2 c. of water
1 tbs. flour
1/2 tbs. maple extract
Combine brown sugar,
water,
1 Tbs. flour and maple extract in a sauce pan and bring to a
boil.
Pour this sauce into a 9" X 9" ovenproof dish (Pyrex) Mix 2
c. flour with sugar, baking powder, melted lard, and salt. Add
flour mixture by big spoons to put all over the sauce. It
will
even as it will cook. Bake about 35 min. at 350°F or
until
fork teeth come back out clean. Spoon portions into a dessert
bowl,
pour cream over.
Yield: 4 Servings
2 c. brown rice;cooked
1 1/2 c. milk
1 c. raisins or
currants
2 tbs. honey
1 tsp. vanilla
Combine all ingredients.
Pour
into a casserole, cover and bake at 325°
for 45 minutes. May be
served
hot or cold.
Sweet Potato Pone (Pudding type)
4 large sweet
potato,
peeled and grated
1 stick margarine,
softened
3 c. sugar
4 egg, beaten
1 c. water
1 c. evaporated milk
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1 tbs. vanilla extract
Peel and grate sweet potatoes, set aside.
Mix margarine and
sugar,
slowly add eggs to mixture and mix well.
Stirring rapidly, add
water and milk; stir until smooth. Add
cinnamon, nutmeg,
allspice
and vanilla. Add shredded sweet potatoes.
Grease a 13 x 9 x 2 glass baking dish. Turn mixture into dish and sprinkle with cinnamon or nutmeg. Bake at 300 ° for 1 hour, or until pudding is set.
18 fresh peaches,
about
4 pounds
1 c. sugar
1 1/4 c. sifted
all-purpose
flour
1/2 c. butter or
margarine
Reserve 1 peach for
garnishing.
Peel peaches, cut into quarters, and
drop into mixture of
1/2 c. of sugar and 3 tablespoons of flour.
Turn into baking dish
(10 x 6 x 2 inches). Mix remaining sugar and
flour; cut in butter
to crumb consistency. Sprinkle crumbs over peaches.
Bake in preheated
moderate
oven (375ºF.) for 1 hour, or until peaches
are tender and crumbs
are brown. Garnish top as desired with sliced
fresh peach. Makes 8
to 10 servings.
2 yolks (save egg whites)
1 c. sugar
1 heaping tbs. flour
Mix the above ingredients together.
Add:
1 c. coconut
1 tsp. vanilla
2 c. scalded and
cooled
milk
Whip egg whites until soft peaks form, and fold into the mixture. Bake in a 9" pie pan for about 50-60 minutes at 350° .
3 eggs, well beaten
1/4 c. sugar
2 c. scalded milk
1/2 tsp. vanilla
12 caramels
Melt caramels in 1 tablespoon of milk over low heat. Divide into 6 custard cups. Mix the rest of the ingredients together and pour on top of the caramel in the c.. Set in a pan of water about 1 inch deep and bake at 325° for 40-45 minutes.
6 slices of bread
3 eggs
2 c. warm milk
1/2 c. sugar
1 tsp. vanilla
1/2 c. raisins
1 maple syrup on the
side
Preheat oven to 325
°
F. Butter a deep dish 9 inch pie plate or
9 inch square cake
pan.
Generously butter one side of bread, but in
half to make two
triangles.
Arrange triangles, buttered side up, in
prepared dish. In
bowl,
beat eggs well mixed. Add milk, sugar and
vanilla; beat
together.
Stir in raisins. Slowly pour over bread making sure all bread is
well soaked. Bake 45 minutes or until custard has set.
Serve
with warm maple syrup.
Quick
Creamy Rice Pudding
(Good dessert for
busy
or lazy days.)
4 c. of milk
1 egg
1 small box of vanilla cook
and serve pudding (not instant)
1 c. of Minute Rice
1/4 c. of sugar (optional)
Mix all ingredients and bring to a soft boil stirring often. Raisins may be added. Remove from heat. Cover for 5 minutes. Serve warm or cold. Sprinkle with cinnamon if desired. Serves 10 to 12.
Real banana pudding really doesn't take that long and is so much better than using boxed pudding mix.My critters would disown me.
Pudding:
1 c. sugar
2 heaping tbs. all-purpose
flour
3 eggs, divided
2 c. milk
1/2 stick margarine
1 tsp. vanilla
vanilla wafers
2 - 3 large ripe bananas
Meringue:
2 egg whites
Pinch of cream of tartar
1/2 c. sugar
Directions
Preheat oven to 350° .
Pudding: In medium saucepan, mix sugar and flour together until no lumps remain. Add 2 egg yolks (reserving egg whites for meringue) and 1 whole egg to sugar and flour mixture. Mix well. Begin mixing in milk in small amounts. Add margarine and vanilla. Cook over medium heat, stirring constantly, until mixture thickens to pudding consistency. Make 2 layers beginning with wafers, then banana slices, and pudding in 2 quart casserole dish or 8" x 10" baking dish, ending with pudding on top. Top with meringue.
Meringue: Beat 2 egg whites and cream of tartar until foamy; begin adding sugar gradually. Beat until stiff peaks form. Spread on top of pudding.
Bake pudding with
meringue
in 350° oven until meringue is nicely browned.
Peachy
Bread Pudding
Yield: 10 servings
1 loaf french bread, cut
into
1 inch cubes
1 16 ounce can light sliced
peaches, drained
1/2 c. raisins
2 eggs
2 egg whites
3/4 c. sugar
1 12 ounce can evaporated
skim milk
2 c. skim milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. butter flavoring
1 tsp. coconut flavoring
1 tbs. vanilla
Preheat oven to 350° F.
Place bread cubes in a quart baking dish. (I spray with Pam first). Add peaches and raisins to bread, mixing gently. In a bowl, combine eggs and egg whites with sugar and mix well. Add evaporated milk, skim milk, spices and flavorings, and blend well. Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid (I use my hands). Bake for 30 to 40 minutes.Insert knife near center; if it comes out clean, its done.
Sauce:
2 tbs. light margarine
2 tbs. flour
1 1/3 c. skim milk
1 tbs. rum flavoring
Melt margarine in a small
saucepan
and add flour and sugar, mixing well. Add milk, stirring constantly.
Cook
until mixture comes to a boil; boil 1 minute.
Remove from heat and stir
in flavoring. Serve over hot bread pudding.
Poor
Woman’s Pudding
Seminole Country Inn
Indiantown, Florida
When stormy seas and
rainy
skies are trying to bring you down, Poor Woman’s Pudding will always
cheer
you up.
1 12 oz can evaporated
milk
1 c. water
1/2 c. sugar
2 tsp. vanilla
1 tbs. cornstarch
Set aside 1/4 c. of the water. Heat milk, sugar, vanilla and remaining water. Dissolve cornstarch in 1/4 c. water. Add to hot milk, stirring constantly until thick. Pour into two bowls, sprinkle with cinnamon and serve to a loved one. Can be eaten hot or cold.
My Mom always used to
make
this for me when I needed a special treat. We always ate it hot, so hot
that it would burn my tongue. Mom said to skim the spoon along the top
scooping up only the layer that was cooled. Hard to do because it
tastes
so good.
In a saucepan combine
sugar
and cornstarch. Stir in half-and-half. Cook,
stirring, over medium heat
until mixture thickens. In a small bowl beat egg yolks. Gradually add
half
of cream mixture to yolks, stirring constantly. Return egg mixture to
saucepan
and heat just to simmering.
Reduce heat and simmer 2
minutes
more, stirring all the while. Remove from heat and stir in butter. Pour
custard into 4 small ramekins, about 1/2 cup capacity. Top each with
vanilla
wafers and raspberries. Cover with plastic wrap and refrigerate until
ready
to serve. Garnish with mint leaves.
1/3 c. Uncle Ben's
Converted
brand Rice
1 1/2 c. water
1/3 c. sugar
1 tsp. cornstarch
1/4 tsp. salt
1 1/3 c. milk
1 tbs. butter or
margarine
1/2 tsp. vanilla extract
2 egg yolks beaten or
1/2 c. Eggbeaters
cinnamon,nutmeg,raisins
(optional)
Combine rice and water in a medium saucepan. Bring to a boil. Reduce heat,cover and simmer 25 min, or until rice is very tender and most of the water is absorbed.
Combine sugar, cornstarch and salt. Add milk along with sugar mixture to rice. Add raisin if desired at this point as well. Heat to boiling,boil 1 minute, stirring constantly.
Remove from the heat.
Stir
in butter and vanilla. Slowly stir about 1 c.
of the hot rice mixture into
the beaten egg yolks or eggbeaters in a bowl.
Blend with remaining mixture
in saucepan.
Cook over medium heat
stirring
frequently, just until mixture starts to
bubble. Remove from heat
immediately.
Pour into a serving dish. Serve plain (no chance) or with
cinnamon,nutmeg,
whipped cream, etc.
8 med. peaches
3/4 c. brown
sugar
(packed) or-granulated sugar
1 c. Bisquick
baking
mix
1/4 tsp. nutmeg
Fresh peaches and brown sugar baked in a pudding, topped with ice cream.
Heat oven to 425° .
Peel peaches and slice into large bowl. Sprinkle evenly with sugar and let stand 10 minutes. Stir in baking mix and nutmeg.
Turn fruit mixture into greased square pan, 9x9.
Bake 30 to 35 minutes. Serve warm and, if you like,with light cream or ice cream. 6 servings.
From Betty Crocker's Bisquick Cookbook.
3 eggs, separated
1 1/2 lemons, grated
rind & juice
2 tbs. flour
1 c white sugar
1 c milk
pinch of salt
Add rind and juice to egg yolks; stir in flour and sugar slowly. Beat well and add milk slowly. Beat egg whites stiff and fold into the mixture. Pour into a greased casserole set in a pan of water and bake 45 minutes until set at 325° F.
3/4 c sugar
2 tbs. cornstarch
1/4 tsp. salt
2 c milk
2 tbs. butter
1 tsp. vanilla
FOR CHOCOLATE PUDDING
2 oz Unsweetened chocolate
FOR BANANA PUDDING
2 Bananas, chopped
FOR BUTTERSCOTCH PUDDING
Brown
sugar instead of white
1
tbs. extra butter
Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and stir until smooth, thickened and clear. At this point, add any ingredients necessary for variations.
Stir a little of the pudding into beaten egg, then return to pudding. (If you heat the egg too quickly, it'll cook a little. It's unsightly, but it'll still taste pretty good.)
Add butter and vanilla, mix well, and chill in fridge. This is delicious hot, too!
Blueberry
Bread Pudding With Caramel Sauce
2 c. skim milk
8 oz. Egg
Beaters® 99% egg substitute
2/3 c. sugar
1 tsp. vanilla
extract
1/4 tsp. ground
cinnamon
8 slices white
bread slices
1 c.
blueberries
-- fresh or frozen
1/4 c skim
milk
14 caramel candy
In a large bowl, blend together milk, Egg Beaters, sugar, vanilla and cinnamon; set aside.
Place bread cubes in bottom of lightly greased 8 x 8 x 2" baking dish; sprinkle with blueberries. Pour egg mixture evenly over bread mixture.
Set dish in pan filled with 1" of hot water. Bake at 350° F for hour or until set.
Meanwhile, make caramel
sauce
by heating remaining skim milk and
caramels until caramels are
melted, stirring frequently.
10 c. water
1 c. milk
3/4 teaspoon salt
1/2 c.
granulated sugar
1 1/4 c.
tapioca
-- small pearl
1/2 c. butter
-- plus 2 tbs.
2 c. brown sugar --
dark
2 eggs
2 tsp.
vanilla
extract
Every Amish and
Mennonite
restaurant has this buttery, rich pudding on it menu, and it is always
served at Amish gatherings. This recipe can be
halved. Bring the
water
and salt to a boil in a large, deep saucepan.
Sprinkle in tapioca.
Add the dark brown sugar, lower the heat a little, and cook 5 min.,
longer,
or until tapioca is clear. In a small bowl, beat the
eggs. Add the milk and
granulated sugar and blend. Stir 1 c. of the hot
tapioca mixture into the
egg-milk
mixture, then combine it with the rest of the tapioca. Continue
cooking
over low heat, stirring often, for about 10 min. or until mixture
bubbles up.
In the meantime, heat the butter in a small saucepan over medium heat until it is light brown. Add to the bubbling pudding, along with the vanilla, and mix well. Pour into a 3 quart serving bowl and allow to cool to room temp. This pudding will set up without refrigeration (6 hours) and it is really better if it can be eaten right away. If you do refrigerate it, allow pudding to come to room temp. before serving, and stir it up a bit to further soften it.
Note: Small pearl
tapioca
does not have to be soaked before cooking.
Mix sugar and cinnamon. Stir into egg. Add vanilla.
Heat milk (do not boil). Stir warm milk into egg mixture slowly.
Pour mixture over bread.
Bake at 325° F (slow oven) until tip of knife inserted into center comes out clean--about 40 minutes.
Serve warm or cold.
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