Vanilla Pudding

I usually laugh at people who say they made the recipe exactly as written but substituted…. My husband is a dairy intolerant diabetic, so I made this with almond milk and sugar free sweetener. Amazingly it was good! He said he would definitely eat it again.

I made this pudding with 2% milk and Stevia - <1/2 tsp. Off heat, I added some Bustelo instant espresso and Hersey’s sugar-free chocolate chips (they are yummy). The resulting chocolate pudding had a good texture and pretty good taste. The coffee and chocolate chips masked the aftertaste of the artificial sugar, which tastes metallic to me. It can’t take the place of a big old slab of chocolate cake with buttercream frosting, but it satisfied my dessert craving in a low-fat, no-sugar way.

Followed helpful tips from the community and it turned out fantastic: - 1/3 cup of sugar (perfect amount IMO - not too sweet but not bland either) - 4-6 tablespoons of cornstarch to make it a bit more firm - Oat milk instead of just milk or half-half - just preference here.

Wow, this pudding was incredible! The texture was silky smooth- almost velvety. The vanilla bean really upped the flavor and experience, but I do think it would have been just fine with a vanilla extract or a vanilla paste. I did reduce the sugar to 1/2 C and all who had it at our small dinner party agreed that it was perfect- not cloying or overpowering in sweetness. It was served with a homemade blackberry sauce and some of last season's canned peaches. Divine!

I doubled the recipe and it just never thickened much. I probably had it over the heat for 20 minutes and it just never thickened. It also had a grainy texture. The flavor was nice, but that would depend on what type of vanilla you used. We had soup for dinner and I just called it soup for dessert.

I made this today adding a tablespoon of Hersheys special dark cocoa powder and some orange extract, not vanilla. Used 2% milk and heavy cream, and brown sugar. Tastes very good although not as thick as I expected. More like the consistency of Junket, if anyone remembers that yummy product. Perhaps sitting in the fridge longer will thicken it up. Would make again.

I tried making this as a way to use up milk that was slightly past its prime. It refused to set properly, unfortunately, so I threw the whole gloopy mess into my ice cream maker. The results were delicious! (I’ve also done this with pies that didn’t fully set - threw them in, crust and all, and the results were always excellent.)

Used 1/3 cup sugar, turned out excellent in my banana pudding. It was just the right amount for 2 bananas and about 24 wafers, to make 3-4 servings in a loaf pan.

I omitted the salt, halved the sugar and the vanilla bean, and used our local very rich coconut milk to make this vegan. At half the sugar it was still too sweet, but the coconut and vanilla flavors blended and stood out beautifully.

Cut the sugar down to 1/2 cup, but otherwise followed the recipe. quick and esy. Trid it with chocolate as well. Again, quick and easy and everyone loved it.

Less sugar is a great idea next time I will use brown sugar, egg yolks, vanilla bean if I have it. I will make sure to temper in the yolks and strain it just in case. Delicious as is took a while thicken.

1/3 c sugar For part 2, turn the heat down pretty low; scorches easily! Don’t forget the vanilla (but if you do, you can stir it into the individual bowls

Agreed about the sugar. 1/3 cup is plenty. I used tw percent milk and that worked fine.

The pudding tastes great with brown sugar

I will agree that it is too sweet. I cut the sugar down to a scant 1/2 cup and still too sweet. I wish I'd read through the comments before starting. Otherwise, it is very easy to make and tastes good.