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BAKED VANILLA PUDDING RECIPE HOW TO
BAKED VANILLA PUDDING RECIPE FULL
BAKED VANILLA PUDDING RECIPE FREE

8-Minute Air Fryer Milo Lava Cake Recipe For Two – these are not just easy to make, but quick too.Cream and Jam Long John Doughnut Recipe – being able to make Long John's at home means having these scrumptious doughnuts even you want.Homemade Butterscotch Ice Cream with a Caramel Swirl – ice cream is always a hit for dessert, and this homemade ice cream is super easy to make.Looking for some other easy to make desserts to serve, here are some more ideas to try. Some of Our Other Dessert Recipes on JustSoYum! You can even serve this with fresh berries or boiled green apples as well. Serve into bowls, and if you like cinnamon, you can sprinkle some powder or sugar over the top of your vanilla rice pudding once in a bowl. If the liquid is gone from the dish, but your pudding is still wet, and your rice is cooked through, it is ready to serve. Note: try not to let your milk cook away entirely, or it will dry out the rice. This will take an hour and a half to two hours to cook, depending on your oven. Tip: if you find all your liquid is gone and your rice is still not tender, you can add an extra half cup of milk to allow more cook time. Stirring after the first 30 minutes and then after every 15 minutes until the rice is tender. So much better than boxed pudding mixes or pudding cups. Place on the centre rack of your oven to bake. Homemade vanilla pudding is a creamy no bake dessert that you can make with 7 simple ingredients. Gently stir with a fork, then add the rice and stir again. Pre-heat your fan-forced oven to 180☌ or 200☌ if you have a conventional oven.Īdd the milk, caster sugar, butter or margarine, and vanilla extract in an ovenproof dish. Like I mentioned above, it's super easy, and you only need five ingredients along with a casserole or ovenproof dish to make this.

BAKED VANILLA PUDDING RECIPE HOW TO

How to make this easy vanilla rice pudding recipe Making this a great last-minute option when you need a dessert but don't have the time or ingredients to create something more intricate. My mum would make this from time to time for dessert.Īnd it's not only the taste that I love it is how easy it is to make and only uses five ingredients that you will most likely always have in your pantry. Store leftover vanilla pudding covered in the refrigerator, it will last for up to 7 days! Perfect to reuse for parfaits or snacks during the week.This recipe is one I grew up eating. You can even add your pudding to other desserts – layer or mix it into a cake, add it to a trifle like my angel berry trifle, or make a parfait – the choice is yours! However you choose to serve your pudding, guaranteed it’s going to be delicious. I love mine with fresh berries – strawberries and blueberries are my go to. You can really add whatever you’d like to your pudding! Just make sure to let it cool completely before serving.

Chill and Serve – Pour the pudding into dessert dishes, cover with plastic wrap and refrigerate until chilled before serving.

Stir in the butter and vanilla extract until the butter has melted and the pudding is smooth. Continue to boil and stir for another minute, then remove from heat.

Add Wet Ingredients – In another bowl beat the egg and gradually stir a couple ladles of the hot milk mixture into the egg (this is called tempering), then pour this mixture back into the saucepan.

Add to the hot milk, a little at a time, stirring continuously to dissolve.

Combine Dry Ingredients – In a bowl, combine the cornstarch, sugar and salt.

Make sure to stir occasionally so that it doesn’t burn on the bottom, and watch it so that it doesn’t boil over.

Heat Milk – In a medium saucepan heat the milk until it starts to bubble, over medium heat.Vanilla – I used vanilla extract, you can also use vanilla paste if you wish.Butter – I used unsalted, you can use salted butter, but then don’t add anymore salt to the pudding.

BAKED VANILLA PUDDING RECIPE FREE

Sugar – Feel free to reduce the amount of sugar a bit if you choose, I’ve made it with half the sugar and it’s still sweet enough and delicious.Cornstarch – You can substitute with flour for a thickening agent – just make sure you are doubling the amount of flour in place of cornstarch.Milk – You can use any milk of your preference, but I wouldn’t recommend skim milk or low fat milk, 2% or 3% would work best.

BAKED VANILLA PUDDING RECIPE FULL

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.