How to Make ANY Flavored pudding
Pick a Flavor
Perhaps the most important stage of your pudding endeavor is choosing the flavor you want. Essentially what you will be doing is collecting a small, concentrated amount of that flavor and combining it with milk, sugar, cornstarch, and butter to produce your favorite-flavored pudding.
Some ideas for flavors include:
- Fruits (strawberry, blackberry, pineapple)
[If you want a fruit pudding, you have the option of using an extract of the fruit or processing the actual fruit until it is in a state that can be used in this recipe. That process will be explained below\
- Liqueurs (any flavor of liqueur will work)
Prepare your Fruit Concentrate
If you are not interested in using a store-bought fruit extract, there is a way to prepare your chosen fruit so that it will be easy to incorporate into a pudding recipe.
If it is hard-fleshed (like an apple or pear) or soft (like an orange, grapefruit, pineapple, pomegranate, strawberry), you should use a juicer to extract as much juice as possible from the fruit. After harvesting the juice, on medium heat in a saucepan, reduce until it is only 2 - 3 tablespoons of liquid.
You can use a juicer for virtually any fruit you may want to turn into pudding. If you do not have a juicer, use a food processor or blender and purée or blend until it is liquid (you may need to add a bit of water). Pass this purée through a fine-mesh sieve or strainer and reduce as mentioned above.
Just so you are prepared for every stage of the pudding-making process, below is a list of every tool you will need for this process.
- measuring cup
- measuring spoon
- individual ramekins or large serving bowl
- (optional)juicer, OR food processor, OR blender
- 2 cups milk, (or milk substitute)
- 1-3 tbsp your flavoring, (less if using extract)
- 1/3 cup sugar
- 1/4 tsp salt
- 3 tbsp cornstarch
- 1 tbsp butter
How to Prepare your Pudding
- Juice the fruit of your choice and reduce on the stove until syrupy or until you have 2-3 tbsp liquid, OR, gather the extract or liqueur of your choice and measure 1-2 tbsp.
- Mix together the cornstarch, salt, and sugar thoroughly.
- On medium to low heat, bring the milk up to temperature (look for steam and little bubbles around the edge) and add your flavoring.
- Slowly whisk in the dry ingredients, and continue whisking as the pudding cooks to avoid lumps. You will know the pudding is finished when it begins to thicken and easily coats the back of a spoon.
- Whisk in the butter right after you take the pot off of the heat. (it may seem a bit runny but it will thicken more as it cools)
- Pour into desired dish(es) and refrigerate. Or eat it all warm and by yourself (if you have more self-control than me, you will not do this). If you do not like pudding skin (I know there are some of you out there...) simply cover with cling wrap, making sure the wrap comes in contact with the pudding.
You've Done IT
Bill Cosby says it's good for us, and he's a pretty wise guy. Experiment with different flavors! Throw a pudding party! I encourage all of this and am expecting an invitation.
How time-consuming is this project?
If you're shopping for a juicer...
© 2013 Bonnie