I haven't had much luck with pudding. This came out really, really delicious. What made it different is that you threw in several tips. One being switching from whisk to spatula and why. Another was adding the butter at the end: Specifically, to cut the butter in small chunks and adding after pulling the pan off the heat; adding the vanilla last because it keeps its flavor and doesn't cook off. I did add whole eggs. More protein. It didn't seem to change anything. Thank you for sharing this.
Thanks for sharing that. I don't have recipes for egg whites and prefer to eat foods with all components there and was planning to do as you did, but it's great to hear a confirmation that it works just fine!
Made a double batch of your recipe after watching the video and I will say without any reservation that it is the BEST vanilla pudding I have tried. My husband is wolfing it down with fruit and cookies. I've tried many others before but none as good as this. Thank you.
OMG! I made this pudding, It took me more than 20 minutes to make because I took my time and and I put my heart into it, I watched the video and did it step by step as she was doing it. I carefully measured the ingredients and I wisked and stired and mixed, it came out delicious, next time I'm gonna double the recipe and use it for trifle.
This recipe / technique worked really well for me; the custard is quite thick and did not separate in the 'fridge. I used 1/4 cp. cream in the beginning instead of milk and did not add butter; that was enough richness for my taste. I also added another 1 Tbsp. corn starch during the cooking and the custard thickened almost immediately. I used it for banana pudding and whipped the egg whites with some sugar for a traditional meringue topping; the results were the best I have had. I will continue to use this one; thanks so much.
My pudding is in the fridge now & I have a little piece of advide: When my pudding didn't thicken, I left it on the stove for 1 more minute (while stiring) then took it off the heat and stirred it for 2 more minutes, then it thickened. I hope this comes out good!
Ahh shit. I made a pudding 4 hours ago and put it into the fridge, it still won’t thicken. I hope it turns out okay tho. On youtube to see what I did wrong lmao.
@@octoknight1849 Just bring to low boil, *stirring constantly,* and remove from heat. It will thicken as it cools, perfectly. 😉 You can used 1/8 cup less milk, but no less. Double boilers are usually recommended. Try it again, you'll love it!
Just made it and it’s perfect! This recipe is super easy, and by the time the first 5 minutes were up, it was ready for the butter and vanilla. It might be due to the heat retention of the heavy stainless steel sauce pan I used. The pudding was smooth and creamy without having to strain. I will be using this delicious recipe a lot.
I’m still mixing the pudding on the stove, I’ll update later!! Tip: Make sure you beat your eggs well before putting milk oh and add less milk like 2 cups not with a fourth or else it won’t harden Ok it’s been like an hour and my pudding is in the fridge. If you want to serve like 6 or ten people double or triple the recipe because one of hers is not much
Here’s a very useful tip if your pudding won’t thicken! After I took it off from the heat, before adding the butter and vanilla in a separate small bowl I mixed one tablespoon cornstarch and one and a half tablespoons water, mixed it, and added it into the milky pudding mix on low medium heat.
Made this today for banana pudding! Tastes really good. I was worried it wasnt thickening up like the video so I left it on the stove (continuously stirring) for maybe 10ish more minutes with a teaspoon and half more cornstarch. Refrigerated for four hours and it’s delicious. Could’ve probably went without the extra teaspoon of cornstarch but no complaints. Goodbye jello!
Thank you! Made home made brown rice pudding in rice cooker with raisins. Cinnamon. Came out bland. Made your vanilla pudding added it. Yum. O. My grandson and I will devour it !
I make it easier by mixing 2 teaspoons corn starch, 1.5 tablespoons sugar in a cup. Add milk and microwave at 30 second intervals. Stir each time. When it's thick, remove from microwave and add a teaspoon of vanilla, mix well and let cool.
*Boiled Custard and Egg Nog Recipe):* Using this Recipe + Make a bit thinner consistency by adding an extra 1/4 C milk, (no butter) and = Boiled Custard, to make Egg Knog, simply add Nutmeg to taste. ... (ehh, I loathe Nutmeg, but - obviously some folks like it).
Me, too! I much prefer hot or warm pudding to it being cold. I remember getting rice pudding once at a restaurant, and it was ice cold. I thought it was disgusting. I asked the waitress if they could warm it in the microwave. She complied but thought I was out of my mind.
You want to bring this to a boil because not only are you cooking out the bacteria but your also removing that starchy flavor. That and there’s an enzyme in eggs that consumes starch so if you don’t boil it your pudding will be thick and glossy and then once it’s cooled it becomes a thin mess.
Wafa Rashidi in America they have both corn flour and corn starch.. the corn flour does not really thicken anything and leave a white residue instead. In my country also yours probably, our corn flour and corn starch is basically the same thing.
Im not sure it would be a good substitute for milk but using it as a flavoring wouldnt necessarily be bad. As sweet as some brands of evaporated milk tend to be, you might want to cut back on the sugar as well.
Im not sure it would be a good substitute for milk but using it as a flavoring wouldnt necessarily be bad. As sweet as some brands of evaporated milk tend to be, you might want to cut back on the sugar as well.
![[UNCUT] เก็บ "สจ.โต้ง" เอี่ยวมาเฟีย รู้ตัวคนบงการ ก่อนสั่งลั่นไก I คนดังนั่งเคลียร์ I 13 ธ.ค.67](/img/n.gif)
1/3 cup sugar
2 tbs cornstarch
1/4 tsp salt
2 1/4 cup milk
3 egg yolks
3 tbs butter
2 tsp vanilla extract
thank youuu
Thankkkk you
Ty came out perfect 💜
@Tsukishima Keiit was vanilla pudding?
You're a saint thank you 😭
I haven't had much luck with pudding. This came out really, really delicious. What made it different is that you threw in several tips. One being switching from whisk to spatula and why. Another was adding the butter at the end: Specifically, to cut the butter in small chunks and adding after pulling the pan off the heat; adding the vanilla last because it keeps its flavor and doesn't cook off. I did add whole eggs. More protein. It didn't seem to change anything. Thank you for sharing this.
Thanks for sharing that. I don't have recipes for egg whites and prefer to eat foods with all components there and was planning to do as you did, but it's great to hear a confirmation that it works just fine!
Made a double batch of your recipe after watching the video and I will say without any reservation that it is the BEST vanilla pudding I have tried. My husband is wolfing it down with fruit and cookies. I've tried many others before but none as good as this. Thank you.
OMG! I made this pudding, It took me more than 20 minutes to make because I took my time and and I put my heart into it, I watched the video and did it step by step as she was doing it. I carefully measured the ingredients and I wisked and stired and mixed, it came out delicious, next time I'm gonna double the recipe and use it for trifle.
This recipe / technique worked really well for me; the custard is quite thick and did not separate in the 'fridge. I used 1/4 cp. cream in the beginning instead of milk and did not add butter; that was enough richness for my taste. I also added another 1 Tbsp. corn starch during the cooking and the custard thickened almost immediately. I used it for banana pudding and whipped the egg whites with some sugar for a traditional meringue topping; the results were the best I have had. I will continue to use this one; thanks so much.
**BY FAR THE BEST, EASIEST & YUMMIEST PUDDING RECIPE EVERRRR!!**
My pudding is in the fridge now & I have a little piece of advide: When my pudding didn't thicken, I left it on the stove for 1 more minute (while stiring) then took it off the heat and stirred it for 2 more minutes, then it thickened. I hope this comes out good!
Craze961 MICHEAL JACKSON JUST GAVE ME A TIP OMGOSHHHHH
lol jk ❤️ ur photo btw
Craze961 That’s because it suppose to thicken as it cools.
Ahh shit. I made a pudding 4 hours ago and put it into the fridge, it still won’t thicken. I hope it turns out okay tho. On youtube to see what I did wrong lmao.
Just bring to low boil, and remove from heat. It will thicken as it cools, perfectly. 😉
@@octoknight1849
Just bring to low boil, *stirring constantly,* and remove from heat. It will thicken as it cools, perfectly. 😉
You can used 1/8 cup less milk, but no less.
Double boilers are usually recommended.
Try it again, you'll love it!
Just made it and it’s perfect! This recipe is super easy, and by the time the first 5 minutes were up, it was ready for the butter and vanilla. It might be due to the heat retention of the heavy stainless steel sauce pan I used. The pudding was smooth and creamy without having to strain. I will be using this delicious recipe a lot.
I made this pudding for my banana pudding and it turned out perfect! Great recipe! Thanks
Wow thank you so much I'm gonna make this right now!
I just made it and it turned out amazing ! Thank you for the recipe
YAY IM TOTALLY GOING TO MAKE THIS AND EAT IT ALL FOR MYSELF
Much better then the bought stuff. Bought pudding has its distinct flavour, while homemade is nice and fresh.
I’m still mixing the pudding on the stove, I’ll update later!!
Tip:
Make sure you beat your eggs well before putting milk oh and add less milk like 2 cups not with a fourth or else it won’t harden
Ok it’s been like an hour and my pudding is in the fridge.
If you want to serve like 6 or ten people double or triple the recipe because one of hers is not much
I found her recipe needed a bit more butter and vanilla. I also steamed my milk with vanilla. Delicious
Do you know if the milk should be cold or room of warm temperature?
@Side XYZ THANK YOU for responding and for the tip lol I really wanted to know since I couldn’t find it else where
I've been sifting through so many cooking videos for this recipe, thank you so much Chow!!
Thank you for this amazing easy recipe. I added tapioca to it, and it made the easiest tapioca pudding. It is so good too!
very nice recipe! Thank you for your video
watching this high.. feels great. my life now has a purpose. 😂
I've found a rare gem
Same lmao
@youtuberrrg 34 legend has it that to this day Naim is still very high and hungry
cringe
Broo sammmme
Looks delicious. Thanks for sharing this.
wow i want to make this pudding! it looks sooo good
Even though I make a 5 gallon pan of vanilla custard at work every night...This is the simple recipe I use at home! It’s tried and it’s true!
Thank you so much for this recipe. Super easy and delicious!! 😋
Greetings from Mexico 🇲🇽
Here’s a very useful tip if your pudding won’t thicken! After I took it off from the heat, before adding the butter and vanilla in a separate small bowl I mixed one tablespoon cornstarch and one and a half tablespoons water, mixed it, and added it into the milky pudding mix on low medium heat.
Nice video!! Down to the point, professional, and accurate.
You have saved my life because Ive been looking for creamy pudding for long time ❤ Thanks
What is that profile picture I see literally everywhere?
Thank you so much for the recipe👍
Tried it💕 Loved it😊 thanks for the recipe🌸
Wtf, age restriction.
Yes this is age reastricted
+Erica DSylva why?
You can't be showing all that pudding without some kind of censoring. I almost orgasimed when I saw the end
So... It's actually possible for someone to orgasm after seeing food or something that looks good?
Alexis Kyle yeah I know when my nephew was making this the other day he got his dicks stock In the oven
Love it👍👍👍👍👍
just made it, it was super easy, fast and tasty
this is a great great recipe thank you very much.
I like how she explains why the instructions are a certain way.
Made this today for banana pudding! Tastes really good. I was worried it wasnt thickening up like the video so I left it on the stove (continuously stirring) for maybe 10ish more minutes with a teaspoon and half more cornstarch. Refrigerated for four hours and it’s delicious. Could’ve probably went without the extra teaspoon of cornstarch but no complaints. Goodbye jello!
Just made this and everyone loved it :) thank you!
Found another recipe but your look a hole lot better I will be making yours the next time thanks for sharing
Love it .. i must try this !!
Great video right to the point 👌🏼
I made this and it was amazing!
Now i can make it to my friends.. Thanks for the tip!
Thank you! Made home made brown rice pudding in rice cooker with raisins. Cinnamon. Came out bland. Made your vanilla pudding added it. Yum. O. My grandson and I will devour it !
Thank you! Delish!
ITS SO GOOD WARM
Omg its the best pudding i was 11 and i did this WOW it was good
Just made it thank u
Great recipe! Just tried it now and came out perfect! Thanks ~
FIRST! WOO! MY LIFE'S VALIDATION HAS BEEN COMPLETED! AND I ONLY NEEDED CHOW TO DO IT!
THANK YOU , you god I love pudding
It says age restricted why
Warda's Kitchenette me too
maybe the boozy whipped cream she mentioned?
So kids won't burn down the house trying to make this.
Some hater probably got a few of.his friends to report the vid... It only takes a few flags for that to auto trigger
Because The US made youtube channels do this a while ago .So some folks just labeled all their videos for adults to avoid hefty fines
Thank You for the great video and information
I make it easier by mixing 2 teaspoons corn starch, 1.5 tablespoons sugar in a cup. Add milk and microwave at 30 second intervals. Stir each time. When it's thick, remove from microwave and add a teaspoon of vanilla, mix well and let cool.
Screw the kids. I'm eating it
HAHA
Now Now be gracious.
Awesome!
OH MY GOD YOU ROCK!!!!
I LOVE THIS
IT GOES WELL TO BE PUT INTO A STRAWBERRY PARFAIT OMG
Or you could add in some Doritos consomme for that Southwestern kick.
it so good
Loved it
We've come a long way guys. I don't see anymore doritos consome jokes. Bravo, bravo.
Holy heck, that was informative and helpful even if a bit rapid fire lol
Low calorie version:
Almond milk
Zero calorie sweetener
Xanthum gum
And boil in a pot
Does it make enough for a deep dish pie?
Butter in pudding? Huh. Never woulda guessed. I'll have to try this, it looks super nom!
I see you comment on tons of cooking videos lol
Everything is better with butter!
jstyledipset They're addictive!
Jacob Billings Amen to that
Amelia Bee n DXB is dy
Do you have to use powderd cornstarch?
*Boiled Custard and Egg Nog Recipe):*
Using this Recipe + Make a bit thinner consistency by adding an extra 1/4 C milk, (no butter) and = Boiled Custard, to make Egg Knog, simply add Nutmeg to taste.
... (ehh, I loathe Nutmeg, but - obviously some folks like it).
thanks
Any other recipe with a lower sugar? Thanks!
Am I the only one who really likes the scab/skin on top? I also like to eat the pudding while it's hot. Vanilla soup.
Me, too! I much prefer hot or warm pudding to it being cold. I remember getting rice pudding once at a restaurant, and it was ice cold. I thought it was disgusting. I asked the waitress if they could warm it in the microwave. She complied but thought I was out of my mind.
yummy!!
It's really quick and only takes about 20 minutes, except it takes over 2 hours
Melissa Fraser it’s really quick to make the recipe ....
Let it set 24 hours make it the day before greedy!
You want to bring this to a boil because not only are you cooking out the bacteria but your also removing that starchy flavor. That and there’s an enzyme in eggs that consumes starch so if you don’t boil it your pudding will be thick and glossy and then once it’s cooled it becomes a thin mess.
Yummy!!!
can we use corn flour instead of corn starch
Wafa Rashidi in America they have both corn flour and corn starch.. the corn flour does not really thicken anything and leave a white residue instead. In my country also yours probably, our corn flour and corn starch is basically the same thing.
Aniza Humayun
corn flour is the same thing as corn starch
Wow. Thank you. Now I dont need to buy instant cheesecake mixes to do one.
I also added custard powder and it was go thanks
sawgat sharar custard powder is corn flour anyway
Whats the difference between pudding and pastry cream?
Yes
What is the perfect substitute for vanilla extract in this pudding?
nothing
i made it 😊
Can I use potatostarch instead of cornstarch?
Is the milk cold or room temperature?
Can i use evaporated milk?
nice to meet you gaze
Can i use coconut milk instead?
It takes 20 mins to make :)
Put it in the fridge for 2 hours :)
Can i use evaporated milk?pls reply asap
Im not sure it would be a good substitute for milk but using it as a flavoring wouldnt necessarily be bad. As sweet as some brands of evaporated milk tend to be, you might want to cut back on the sugar as well.
Cool
Do you have to use the cornstarch
@jckoshi yes it's basically custard
Can i use evaporated milk plz replay?
Im not sure it would be a good substitute for milk but using it as a flavoring wouldnt necessarily be bad. As sweet as some brands of evaporated milk tend to be, you might want to cut back on the sugar as well.
tasty
if poured on an all layered sheet, does pudding sortve speak get unmixed? pudding unmixed needs better answer action solution.
Yum
2024 recipe still helping and going strong 😀
Could I use Bananas or Avocados instead of 3-Large Egg Yolks to make this More Vegan? Thank you!
i didnt understand how much 1/3 cups of sugar and 2 1/4 cups of milk. like how much liter? can you explain me detailed?
www.metric-conversions.org/volume/cups-to-liters.htm
Heads up for those who are using milk substitute it will take longer for your pudding to thicken, just a fyi. :)
Hmm i might add cooked pumpkin puree and pumpkin pie spices mmmmm
I miss you Chowhound 😢
Could I use arrowroot?
Does someone know how much a cup is in ml?
Greets from Germany
I think 250ml
yummm
We in England call it custard 👍
A silicone spatula would be better than a rubber one when mixing over a heat source.