Pudding is a favorite of kids and grownups. There are many pudding mixes available, both instant and cooked pudding. Whether making pudding straight from the box or modifying the mix to add protein or reduce fat, it's easy to make a wonderful and satisfying bowl of pudding. The pudding can also be used to layer in parfaits, trifles, or as a pie filling. There are many flavors available, so pudding fits into many menus.
Open the box of pudding mix and empty it into the bowl. Add milk and mix the liquid with the pudding mix until no lumps remain, approximately 50 times by hand or one to two minutes on low mixer speed.
Place the pudding into cups or pour it into a pie crust. Refrigerate until firm. To prevent a film on top of the pudding, lay plastic cling wrap on the surface of the pudding.
Garnish the pudding cups or pie with fresh fruit and whipped topping or yogurt.
Cooked Pudding Mix
Open the box of pudding mix and empty it into the bowl. Add milk and mix the liquid with the pudding mix, either by hand or or with a mixer on low speed.
Pour the mix into a saucepan. Place the saucepan on the stove top over low to medium heat.
Stir the pudding constantly while bringing the mixture to a low boil. After one minute of boiling, remove the saucepan from the heat. Stir again and carefully pour the hot pudding into glasses or a pie crust. Refrigerate until cooled and set. To prevent a skin from forming on top of the pudding, use plastic cling wrap.
Things You'll Need
Pudding mix, either instant or cooked
Protein powder, optional
Whisk or electric mixer
Serving bowls, glasses, or a graham cracker pie crust
Plastic film wrap
Make the pudding low fat by using nonfat milk. Milk-free pudding can be made with almond or soy milk. Make high-protein pudding by adding two scoops of protein powder and 2 tbsp. of milk or water to the mix.
When cooking pudding, do not let the boiling pudding scorch or boil over; be sure to constantly stir the mixture.