• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Shel_B

Vanilla Pudding

16 posts in this topic

I like pudding.  Toots likes pudding.  The neighbor's little girl likes pudding.  However, I've not yet come across a vanilla pudding recipe that really satisfies me.  Some are too heavy on cornstarch, others are not thick and substantial enough, some are way too sweet without a corresponding strong, yet smooth, vanilla taste.

 

I'm looking for some tips on how to make my vanilla pudding better, to make it outstanding!  If you've got a proven, killer recipe, I'd like to see it, but more than anything, I'd like some ideas on how to make vanilla pudding with a great mouth feel and a rich, but not overly sweet, vanilla taste.  I've tried the Betty Crocker recipe, this recipe: http://www.chow.com/recipes/27483-easy-vanilla-pudding (which is similar), and this recipe:  http://allrecipes.com/recipe/homemade-vanilla-pudding/ all within the last 24-hours.

 

Thanks for any help.


 ... Shel


 

Share this post


Link to post
Share on other sites


This is my favorite  of vanilla puddings.

Bavaroise  a Vanilla.

 

3 gelatin leafs

1 vanilla pod

 

250 ml milk

100 ml sugar

4 eggyolks

200 ml cream

 

  Split and scrape  the vanilla pod and at into sauce pot. Add the milk and half of the sugar. Let it reach  boil, stir and then  set it a side for 15 min.  Leave the leafs in cold water for 5 min.

Whisk the eggyolks and the rest of sugar  until  pale and frothy.  Remove the vanilla pod from the milk.

Stir the eggs with the milk and take it back to low heat and stir until thickens  ( 85 C).  Squeeze out excess water from the  geletine leafs  and stir them into the warm mixture.  Strain and  chill  to 25- 20 C not colder.  Whisk the cream to medium peaks. Fold in  to the vanilla with a metal spoon. Add into 6 pudding molds or  1 big one.  Leave to set for 2to 6 hours. 

Dip the molds in hot water and turn out . Garnish with fruit and whipped cream.
1 person likes this

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

Interesting that this was posted back in February:

 

Shel_B, on 25 Feb 2014 - 2:48 PM, said:

I've been on a pudding jag lately, and have perfected my chocolate pudding, the vanilla pudding is just about where I want it, and I'm getting close with lemon pudding. 
6 people like this

Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

Interesting that this was posted back in February:

 

Shel_B, on 25 Feb 2014 - 2:48 PM, said:

 

Indeed, but as I've learned more about making pudding, I realized I wasn't as close to what I wanted, and that what I thought was OK wasn't acceptable.  Often,  the more I learn the more I realize I have more to learn.


 ... Shel


 

Share this post


Link to post
Share on other sites

 

This is my favorite  of vanilla puddings. Bavaroise  a Vanilla.
 
3 gelatin leafs
1 vanilla pod
 
250 ml milk
100 ml sugar
4 eggyolks
200 ml cream
 
  Split and scrape  the vanilla pod and at into sauce pot. Add the milk and half of the sugar. Let it reach  boil, stir and then  set it a side for 15 min.  Leave the leafs in cold water for 5 min.
Whisk the eggyolks and the rest of sugar  until  pale and frothy.  Remove the vanilla pod from the milk.
Stir the eggs with the milk and take it back to low heat and stir until thickens  ( 85 C).  Squeeze out excess water from the  geletine leafs  and stir them into the warm mixture.  Strain and  chill  to 25- 20 C not colder.  Whisk the cream to medium peaks. Fold in  to the vanilla with a metal spoon. Add into 6 pudding molds or  1 big one.  Leave to set for 2to 6 hours. 
Dip the molds in hot water and turn out . Garnish with fruit and whipped cream.

 

 

I've never worked with leaf gelatin. I'd have to learn something about it.  As I recall, it comes in different strengths, at least here in the US.  Is that the same as where you are?  What strength do you use?

 

Your recipe is quite a bit different than the recipes I've been experimenting with, and that seems like a good thing and a good direction to go.  Thanks!


 ... Shel


 

Share this post


Link to post
Share on other sites

I know that  3 leaves becomes 1½ teaspoon gelatin powder, how ever I most often use 2 teaspoons, I can never find  the sane teaspoon , only the fancy one that is hellish to do half.

 

It a old fashion vanilla pudding  Bavaroise comes in many flavours,, vanilla is  the classic.  But I have had burnt sugar ( caramel),  chocolate and raspberry.  I even once got a three coloured one, that taste  weird.  We think my  elderly  relative had  some sort veggie in it too dye it green and we think the first flavour was carrot.  The same woman who in the end served  meatballs with chocolate sauce.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

I know that  3 leaves becomes 1½ teaspoon gelatin powder, how ever I most often use 2 teaspoons, I can never find  the sane teaspoon , only the fancy one that is hellish to do half.

 

 

OK, that gives me a good starting point.  I'll pick up some more vanilla beans in the next couple of days and give the recipe a try.  In any case, you've opened my eyes to a new approach that may at least bring me closer to what I want.  Thanks!


 ... Shel


 

Share this post


Link to post
Share on other sites

What do you like and what do you dislike about your current vanilla pudding recipe? What are your goals for this new vanilla pudding recipe?

Share this post


Link to post
Share on other sites

Often,  the more I learn the more I realize I have more to learn.

Yep... I hope I never decide I know too much about anything to learn something new.

As for your question, I'd start with a recipe you've tried that gives you a texture you're happy with and adjust the sweetness and flavor to your liking. Changes in the amount of sugar won't mess up the texture and the vanilla can be adjusted as far as you want to take it. Options for that would include type of vanilla, extract vs beans, amount of either and whatever other options and combinations you can think of to get the flavor you're looking for. Bavarois is nice and worth experiencing if you haven't but it's not the same texture as what most people in North America think of when talking about "pudding". It can be chilled in a mold and unmolded on a plate without losing it's shape and eats more like a richer, heavier panna cotta.

 

1 person likes this

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

 Bavarois is nice and worth experiencing if you haven't but it's not the same texture as what most people in North America think of when talking about "pudding". It can be chilled in a mold and unmolded on a plate without losing it's shape and eats more like a richer, heavier panna cotta.

 

 

Hmmm...I'm not really looking for a vanilla panna cotta.  I'll look further into the Bavarois ... never heard of it before today.  Thanks!

 

ETA: I see that Bavarois is essentially Bavarian Cream ... not really what I'm looking for.


Edited by Shel_B (log)

 ... Shel


 

Share this post


Link to post
Share on other sites

Hrm Most bavarian creams dont look like mine pudding. Yes  mine can be unmolded but  I most often dont and isnt a dense as a pannacotta.

 

I do have a thicker custard recipe but it calls for potato starch flour, which I know can be hard to find in the USA. Can you get hold of it?


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

Hrm Most bavarian creams dont look like mine pudding. Yes  mine can be unmolded but  I most often dont and isnt a dense as a pannacotta.

 

I do have a thicker custard recipe but it calls for potato starch flour, which I know can be hard to find in the USA. Can you get hold of it?

 

Potato starch flour is easy to come by.  I'd like to see your recipe, but I may not get around to playing with it for a while.  No hurry to post it.  I've got a number of cooking projects in the next couple of weeks, and then we're off on holiday for a couple of weeks.  I may take my laptop with me, so I can stay in touch, and I'll have a commercial kitchen available to play around in.


 ... Shel


 

Share this post


Link to post
Share on other sites

Oh that is nice. The other foodies I know in the USA  has always such a problem finding it, but then again they live in the South.

 

570 ml single cream or double cream
6 large eggyolks
50 gram of sugar
1 tablespoon of potato flour
1 vanilla pod or 1 tablespoon  vanilla essences.
 
 
If using a vanilla pod.  Scrape and add to the a sauce pan, add  the cream and let it come to a boil. Remove from the heat. Leave for  5 min.
 
Whisk sugar, eggyolks and potato flour to a pale frothy mix. 
 
Remove the pod or add the vanilla to the cream.
 
Whisk the hot cream into the eggs and  whisk until smooth.
 
Return to the heat and stir and stir until it  thickens. When it simmers remove from the heat. Leave to cool.

Edited by CatPoet (log)

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

I may be a little slow here, but is pudding the same as pastry cream?

 

If so, it's good to incorporate gelatin and cocoa butter when it's still hot, blitz it, then fold in mascarpone once it's cold.

 

And then put it in choux pastry or between puff pastry sheets :)

 

Also, if you want a decent vanilla flavor, use 2 or 3 pods per liter of milk (split and scraped), bring to the boil and let it infuse for 24 hours.

Share this post


Link to post
Share on other sites

Forgot to say, potato starch shouldn't boil like corn starch , one  bubble is enough and then off the heat or it become rubbery.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

jmacnaughton, pudding is like custard (not pouring custard).  Pastry cream is richer and thicker and not meant to be eaten alone.  Depending on the number of egg yolks and thickening added, it may be molded.  Blanc mange is the closest I can think of to American pudding.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Afternoon tea with finger biscuits.
       
      With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.

      Ingredients (for 4 people)
      400g of natural yoghurt
      200g of finger biscuit
      200g of raspberries
      2 teaspoons of caster sugar

      Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
       
       

    • By Kasia
      Small stracciatella cheesecake with fruit.
       
      Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

      Ingredients (17cm cake tin)
      100g of oatcakes
      50g of butter
      250g of mascarpone cheese
      200g of 30% sweet cream
      100g of white chocolate
      100g of dark chocolate
      fruit for decoration

      Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.

      Enjoy your meal!
       
       

    • By Kasia
      Cheesecake muffins
       
      Ingredients (6 muffins)
      1 lemon jelly
      10 big strawberries
      200g of vanilla fromage frais
      grated skin from half a lemon

      Dissolve the jelly in 250ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.

      Enjoy your meal!

    • By MelissaH
      I was catching up on my blog reading, and hit a post about icebox cakes. I've only ever made one icebox cake in my life, and it was delicious, using the classic chocolate wafers and whipped cream but flavored with Red Bird peppermint puffs. (I got the recipe from an article about the company that makes the candy.) Anyway, while the blog post itself was interesting, the first comment (at least as I currently see it) caught my attention, because it described a Mexican icebox cake that looked very different to me because it didn't use whipped cream. The commenter called this icebox cake a carlota de limón, and described it as being made from maria cookies, lime juice, and sweetened condensed milk. I adore limes!
       
      So...I can find recipes on line, but has anyone made this cake before? Do you have a tried-and-true recipe that you'd be willing to share? Please?
       
      Thanks!
    • By Kasia
      As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea.

      The idea for this cake comes from www.moniamieszaigotuje.blogspot.com.

      Ingredients:
      dough
      0.5 kg of flour
      1 teaspoon of baking powder
      200g of sugar
      200g of butter
      1 egg
      1 egg yolk
      3 tablespoons of cream
      blancmange
      2 packets of powdered blancmange
      0.75 ml of milk
      3 tablespoons of sugar
      additional ingredients
      strawberries

      Heat the oven up to 180 degrees C.
      Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.