Lynn's Kitchen Adventures » Puddings

Homemade Coconut Pudding

Lynn — Mon, 19 Dec 2011 16:49:17 +0000

Homemade pudding is the perfect holiday treat. And I have another easy homemade pudding for you today.

If you need a last minute holiday dessert idea you can easily make up a few different flavors of homemade pudding and serve them for a holiday dessert buffet. You could make homemade vanilla pudding, homemade chocolate pudding, homemade butterscotch pudding, homemade white chocolate pudding, and/or this homemade coconut pudding.

The great thing about homemade pudding is that it can be made a day or two ahead of time, which will save you time the day you need to serve it.

I also love homemade puddings because they are an easy and naturally gluten free dessert.

If you have not tried making homemade pudding before, you really should give it a try. And I did a how to make homemade pudding video a while ago that some of you might find helpful.

Homemade Coconut Pudding

2 cups milk
1 cup cream
4 tablespoons cornstarch
pinch of salt
3 eggs
2/3 cup sugar
½ teaspoon rum extract, optional but good
½ cup shredded coconut

In a large saucepan combine milk, cream, cornstarch, salt, eggs, and sugar. Cook over medium hight heat, whisking constantly, until thickened. This will take 3-5 minutes.
Once thickened remove from heat and stir in rum extract.
Strain pudding through a fine mesh strainer to remove any lumps.
Fold in coconut. And cover with plastic wrap placed tightly over the pudding. This will keep a skin from forming as the pudding cools.
This can be served warm or cold.
Serve and enjoy!

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Homemade White Chocolate Pudding

Lynn — Wed, 14 Dec 2011 13:08:16 +0000

I love homemade pudding. It is rich and creamy and so very good. It is also really easy to make.

We love my homemade chocolate and homemade vanilla pudding, but if you are looking for something a little different for the holiday this homemade white chocolate pudding is perfect.

It would be even better layered in a trifle bowl with my homemade chocolate pudding. YUM! I think I may have to try it that way for the holidays.

If you have never made homemade pudding and are looking for a few tips, I have a whole post and a video I did on how to make homemade pudding.

Homemade White Chocolate Pudding

½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
1 tablespoon butter
1 teaspoon vanilla
1 cup white chocolate chips

Combine the first three ingredients in a medium saucepan.
Gradually whisk in the milk.
Heat over medium high and bring to a boil. Boil 1 minute or until it starts to thicken.
At this point the pudding will start to thicken, but will not be quick all the whole thick.
Remove from heat and stir in butter, vanilla, and white chocolate chips.
Stir until chips have melted.
Place a piece of plastic wrap over the pudding, pressing the plastic wrap right up against the pudding. This will keep the thick skin from forming.
You can serve this warm or refrigerate until serving.

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Chocolate Cream Pie

Lynn — Fri, 18 Nov 2011 16:44:43 +0000

Chocolate cream pie is one of my all time favorite pies. I mean what can be bad about chocolate and cream together in a pie. They just go so well together.

This chocolate cream pie recipe is adapted from a Martha Stewart Recipe and it is so good!

I mentioned earlier this year how much I loved Martha Stewart’s Pie Book. Well, I can still say I love this book. I have yet to try a pie recipe out of it that we have not enjoyed. Some of the recipes are a bit complicated, but most of the recipes are simple and classic pies like this chocolate cream pie today.

I have made many chocolate cream pies over the years, and this is my new favorite. In fact, I have made it twice in the last few weeks, and I might just make another one for Thanksgiving. This was really that good.

Chocolate Cream Pie

1 pre baked pie shell (I used my gluten free pie crust recipe)
2 ½ cups milk
4 ounces of chocolate chips
½ cup sugar
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon unflavored gelatin (optional but really helps it set up)
2 tablespoons water (optional, for gelatin)
4 egg yolks
1 teaspoon vanilla extract

For topping:

1 cup heavy cream
¼ cup powdered sugar

Directions:

Sprinkle gelatin in water and set aside.
In a small bowl whisk eggs and set aside.
In a saucepan heat milk and chocolate over medium high heat. Whisk constantly until chocolate is melted.
In another pan combine sugar, cornstarch, and salt. Slowly whisk in milk/chocolate mixture.
Cook over medium heat until mixture thickens. This takes 4-5 minutes.
Take 1 cup of pudding mixture and stir into egg yolks. Then add that mixture back to the remaining pudding in the pan.
Whisk over medium heat for 1-2 more minutes.
Remove from heat and stir in vanilla and softened gelatin.
Strain pudding to remove any lumps.
Place pudding in a bowl and cover in plastic wrap. Place wrap directly on pudding so that a thick skin does not form. Let pudding cool and then place in a prebaked pie crust.

For topping:

Whip together cream and powdered sugar until stiff. This takes 3-5 minutes. Spread over pie and refrigerate until serving.

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Adapted from Martha Stewart

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White Chocolate Custard

Lynn — Fri, 24 Jun 2011 14:35:53 +0000

A few weeks ago I posted my recipe for Chocolate Custard. It is so good, but I know that not everyone loves chocolate as much as I do. So, for those of you that prefer white chocolate over regular chocolate, this White Chocolate Custard is for you.

It is as good as the Chocolate Custard. It is just as rich and creamy, but it contains white chocolate instead of regular chocolate.

These chocolate custards go perfectly together and if I am serving them to company, I like to make them both and give everyone a choice.

White Chocolate Custard

¾ cup cream
¾ cup milk
1 teaspoon vanilla
3 egg yolks
1/3 cup sugar
pinch of salt
½ cup white chocolate chips, melted ( I melt them in the microwave, at 50% power, stirring every 30 seconds)

Preheat oven to 325 degrees.
Bring the cream and milk to a boil and remove from heat. Add in vanilla. Set aside.
In a bowl beat egg yolks, sugar, and salt. Beat in melted white chocolate. Gradually whisk in cream/milk mixture.
Divide mixture among 4- 6 ounce ramekins. You can use a different size ramekin, just adjust the cooking time for a large or smaller ramekin.
Place ramekins in a 9×13 pan that has been filled with ½ inch of hot water. (You are creating a water bath.)
Bake custards for 40-45 minutes or until slightly wobbly. Remove dishes from hot water and refrigerate until cooled or over night.

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This post linked to Tasty Tuesday.

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Chocolate Custard

Lynn — Mon, 13 Jun 2011 14:50:03 +0000

This chocolate custard is one of the richest and creamiest desserts that I have made in a long time.

Seriously, this chocolate dessert is really good. It is also really easy to make.

Chocolate custard is basically a baked chocolate pudding that has a little different texture than a regular pudding. It is also a bit different than a normal custard because it contains chocolate.

So, if you have tried custards before and not liked them, this is a version that I think you will enjoy.

I liked this served on its own, but it is also good served with a little whipped cream on top.

Chocolate Custard

¾ cup cream

¾ cup milk

1 teaspoon vanilla

3 egg yolks

1/3 cup sugar

pinch of salt

½ cup semi sweet chocolate chips, melted ( I melt them in the microwave, at 50% power, stirring every 30 seconds)

Preheat oven to 325 degrees.
Bring the cream and milk to a boil and remove from heat. Add in vanilla. Set aside.
In a bowl beat egg yolks, sugar, and salt. Beat in melted chocolate. Gradually which in cream/milk mixture.
Divide mixture among 4- 6 ounce ramekins. You can use a different size ramekin, just adjust the cooking time for a large or smaller ramekin.
Place ramekins in a 9×13 pan that has been filled with ½ inch of hot water. (You are creating a water bath.)
Bake custards for 40-45 minutes or until slightly wobbly. Remove dishes from hot water, let cool, and refrigerate until completely cooled or over night.

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Stove Top Rice Pudding

Lynn — Wed, 11 May 2011 19:59:39 +0000

Modern day food is often complicated and difficult to make. We have gotten away from the simple classics and basic dishes of past generations.

So many recipes today contain gourmet ingredients and take hours to prepare. I am not saying that there is anything wrong with these recipes. They have a time and a place.

I have made many dishes that require extra time and ingredients, but I do not think we should forget the recipes of the past. According to today’s standards things like rice pudding are often considered to plain and old fashioned to have a place on our tables. I disagree.

Dishes like rice pudding are classics. They are simple recipes, that contain simple and basic ingredients.

And even though they are simple, they still taste so good. There is nothing more comforting to many people than a big bowl of rice pudding for dessert.

A classic and simple rice pudding is a favorite in our house. Is it in yours?

Stove Top Rice Pudding

2 cups water
1 cup long grain rice
¼ teaspoon of salt
1 cup cream
4 cups milk
2/3 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon

Bring the water to a boil in a large saucepan. Stir in the rice and salt. Cover and reduce to a simmer. Cook for 18 minutes, stirring a few times.
Stir in milk, cream, and sugar. Increase heat to medium high and bring to a light boil. Reduce to a simmer. Cook uncovered stirring frequently until the mixture starts to thicken. Stir often to keep the mixture from sticking and scorching for about 45-50 minutes or until mixture is very thick. A spoon should stand up in it.
Remove from the heat and stir in vanilla and cinnamon.
Serve warm, cold, or room temperature. We like this warm, but the leftovers also make a great breakfast the next day.

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Lemon Souffle

Lynn — Thu, 05 May 2011 20:13:37 +0000

Have I mentioned how much I love lemons.

Okay, so maybe I have mentioned it once or twice, but really lemons are one of my favorite foods. Lemon desserts are right up there with chocolate on my list of favorite things to eat.

And what can be better for dessert than a lemon souffle? Souffles are light and airy and have the perfect texture. They are so good.

Many people are afraid of making souffles, but really they are quite easy to make. They usually go together fairly quickly. And not only that they make an impressive presentation.

The main thing you have to remember with souffles is that you need to serve them right away. They are best warm and right from the oven. This is not a dessert that you would want to make in the morning and serve after dinner. It just won’t work or taste quite the same as it does fresh from the oven.

If you love lemon as much as I do, or need an impressive dessert to serve, try lemon souffles. I think you will love them.

Lemon Souffle

½ cup sugar plus ¼ cup sugar
1 tablespoon cornstarch
¾ cup milk
3 eggs separated and at room temperature
2 tablespoon butter
5 tablespoons lemon juice

Preheat oven to 400 degrees.
Butter six ramekins and place on a baking sheet.
In a pan combine ½ cup sugar and cornstarch. Whisk in milk and egg yolks.
Add butter and bring to a boil over medium high heat whisking constantly until mixture thickens and forms a pudding like consistency. This will take 2- 3 minutes.
Mix in lemon juice. Then put through a strainer to remove lumps and place in a large bowl.
In a separate bowl beat egg whites with an electric mixer until frothy. Slowly add remaining ¼ cup sugar and continuing beating until stiff peaks form.
Fold egg whites into the lemon pudding mixture. Spoon batter carefully into ramekins.
Bake 13-15 minutes or until baked and set.
Serve immediately. (It is normal for a souffle to fall after being removed from the oven, but it will still taste wonderful)

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Adapted from Bon Appetit Desserts.

This post linked to Tasty Tuesday.

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Chocolate Bread Pudding

Lynn — Tue, 26 Apr 2011 14:20:21 +0000

What could be bad about chocolate and bread pudding all mixed into one. They are both the ultimate comfort food.

I have been making this chocolate bread pudding for years. The recipe is adapted from an old Debbi Field’s Cookbook.

I guess Debbi Field is good at making other things besides cookies, because some of the desserts in my Debbi Fields’ Great American Desserts are family favorites that I have been making for years. I have an older edition of Great American Desserts that I got about fifteen years ago, and I have used it so much.

My husband’s all time favorite dessert, peanut butter mud pie with a peanut butter cookie crust, comes from that cookbook. My white chocolate cheesecake is adapted from a recipe in that cookbook.

I love the desserts in that cookbook and could go on and on, but I am supposed to be focusing on the chocolate bread pudding today. I get easily distracted when I talk about desserts.

So, let’s get back to the chocolate bread pudding.

Bread pudding is a classic old fashioned dessert. It contains basic ingredients that we all have in our kitchen and it is so easy to make.

It is also a great way to use up some of those odd pieces of bread that no one wants to eat. You know those end pieces that are still left long after the loaf of bread is gone. Or is my house the only house that does not like the end pieces on a loaf of bread?

The original recipe, like most bread pudding recipes, calls for french bread, but I usually just use whatever bread I have and it works fine. I mean once you cover bread in chocolate and cream, you can’t really tell what kind of bread you used to make it.

Enjoy!

For my gluten free readers, I posted my thoughts on gluten free bread pudding in my allergy section today and you will want to read it. Gluten free eating can and should be good and you can make gluten free bread pudding.

Chocolate Bread Pudding

2 tablespoons butter or oil for greasing the dishes
1 cup cream
1 cup milk
2 tablespoons vanilla extract
2 eggs
1/2 cup sugar
12 ounces of chocolate chips
5 cups of cubed day old french bread or similar type of bread (cut this into about 3/4 inch cubes)
whipped cream for serving

Preheat oven to 325. Lightly grease 6 ramekins or you can also do this in an 11×9 inch pan.
Melt chocolate chips.
In a large bowl, combine eggs, sugar, cream, milk, and vanilla. Stir in melted chocolate until smooth. Add bread stirring gently to combine.
Place in ramekins or 11×9 pan.
Place ramekins or pan into a large pan filled with one inch of hot water. You are creating a water bath.
Bake at 350 for 30-35 minutes.
Let cool slightly. Serve warm topped with whipped cream.
Enjoy!

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Lemon Meringue Cake

Lynn — Thu, 21 Apr 2011 15:53:21 +0000

Lemon Meringue Cake is one of my all time favorite cakes.

I love just about anything lemon, but I especially love lemon meringue pie. I also love lemon cake. This recipe combines my love of lemon pie and lemon cake into one dessert.

I have made this many times over the years and although it has several steps, it is actually a very easy, yet impressive dessert to make.

I had this cake for the first time at a friends house in Oregon, but the recipe originally came from an old Taste of Home Magazine. You know how much I love Taste of Home recipes, so it is no wonder that this recipe is one I love.

This cake works anytime of year, but it is a perfect cake for spring.

For my gluten free readers I posted on my allergy site how I adapted this to be gluten free recently.

Lemon Meringue Cake

Cake:

¼ cup butter
½ cup sugar
1 egg and 2 egg yolks ( save the whites for the meringue)
1 cup flour
1 teaspoon baking powder
1/3 cup milk
½ teaspoon vanilla

Filling:

2 egg yolks ( save the whites for the meringue)
1 cup water
¾ cup sugar
¼ cup cornstarch
¼ cup lemon juice
1 tablespoon butter

Meringue

4 egg whites
½ teaspoon cream of tarter
½ cup sugar

For the Cake:

In a bowl cream butter and sugar. Add egg and egg yolks. Mix well.
In a separate bowl combine the flour and baking powder. Add dry ingredients to creamed mixture, alternating with the milk. Start and end with the dry ingredients. Add vanilla.
Place batter into a greased and floured 8 or 9 inch round cake pan. Bake at 350 for 25-30 minutes or until done.
Let cool 5 minutes and remove from pan to a cooling rack.

For Filling:

In a saucepan combine egg yolks, water, sugar, and cornstarch. Whisk together and cook over medium high heat until thickened.
Remove from heat and add lemon juice and butter. Strain to remove any lumps.
Set aside for a few minutes while you make the meringue.

Meringue:

Beat egg whites until foamy.
Add cream of tarter and beat 1 minute.
Add sugar 1 tablespoon at a time beat until soft peaks form. This takes about 3-4 minutes.

Place cake on a cookie or baking sheet. Spread filling on cake and spread to ½ inch from the edge.

Spread whipped egg whites (meringue) over the top of filling, sealing to the edge of the cake.

Bake at 350 for 12 minutes or until meringue is slightly browned, keep an eye on it so it does not over brown. You can also do this under the broiler to brown it, just watch it very closely if doing it that way.

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Homemade Vanilla Pudding

Lynn — Mon, 14 Mar 2011 17:48:16 +0000

The last few times that I have posted homemade pudding recipes I have had requests for a homemade vanilla pudding.

Homemade vanilla pudding is a classic pudding recipe. It is one of the easiest homemade puddings to make and it is so versatile.

What I love about homemade puddings is that they contain everyday ingredients. I almost always have on hand the ingredients that I need to make it, and vanilla pudding is the most versatile to make because you can use it in so many different ways.

We often eat this plain, but we also love it served with fruit.

I recently put together a video on how to make homemade pudding, for those that have never made it before. I also share a few tips for making pudding in the video that you may enjoy.

Homemade Vanilla Pudding

3/4 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
1 cup cream ( You can use all milk, but I like to use at least part cream for the liquid)
2 1/2 cups milk
3 egg yolks
1 tablespoon butter
1 tablespoon vanilla

Combine sugar, salt, and cornstarch in a saucepan.
Whisk in cream, milk, and egg yolks, Cook over medium high heat, stirring constantly for 3-5 minutes or until thickened.
Remove from heat. Stir in vanilla and butter. Whisk until butter is melted.
Strain through a fine mesh sieve to remove any lumps.
Cover with plastic wrap for storage. To prevent a skin or film from forming be sure to place plastic wrap up against the pudding, not just over the top of the bowl.
Serve warm or cold.
My kids like to eat this plain, but I like it served with raspberries or blueberries.

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