Anyone have a homemade pudding recipe?

I've never had a pudding pop. I feel like I'm missing out on something amazing.
Speaking of coke...ever put peanuts in your coke? Now that's darn gooood

 

Close, but history would reveal the conversation like this:
Mom: "Where were you?"
Me: "Nowhere, just having a snack with Mike"
Mom: "what did you have? (while looking in the freezer for something for dinner) Where are the pudding pops?"
Phone rings...
Mom: "hello?..... What?..... All of them?!....Ok, I'll be over in a minute."
"Did you cut down all of Mr Knight's trees??!"
Me: "No! Not all of them, he stopped me and chased me out of his yard swearing at me!
Mom: "What's wrong with you? Why would you do that?!"
Me: "I didn't want too, we just ate a pudding pop, and Mike had coke, then he wanted to see my axe, and cut down a little tree, then I wanted to try, then we started laughing, and started to see who could cut one down faster, then Mr. Knight started chasing us! I'm sorry!"
Mom: "get back here!"

 

Picture Jello pudding frozen on a stick like a fudge-sicle

 

I have a great wooden spoon story, that may actually work on this forum, I mean no matter how hard your parents used them those things sure never broke,... not like these cheap plastic ones today.... Im guessing not the right thread though, as she had a different spoon for making pudding

 

Cheaters using cornstarch...

 

What do you recommend sir?
I've no idea what cornstarch does

 

cornstarch thickens but if you use eggs as a thickener it can get very rich very quickly.

My vanilla custard recipe is 2dozen egg yolks, 2.5 cups sugar, 3 quarts heavy cream, 4 vanilla beans.

Split the vanilla beans and scrape the seeds out, put it with the heavy cream in a heavy sauce pot. Bring to a simmer. While that is all simmering whisk together the egg yolks and sugar until slightly airy. You want it well mixed and sligthly fluffy. It will be a paler yellow than when you start. Once the cream is simmering you slowly whisky 1/3 of the cream into the yolks while whisking constantly. Then add the yolk mixture into the cream while whisking constantly. Bring to a slight boil while whisking constantly. Or do it over a double boiler but you will be there all day....

Keep stirring and get the pot off the heat. If you have a marble slab or heat diffuse set the pot on that. Fold in 4 oz butter cut into smaller pieces. Run it through a chinois and chill. If you don't want a skin to form put a piece of plastic wrap onto the custard surface coast to coast. Chill in an ice bath preferably.

That makes about a gallon depending on what the chinois doesn't take. I made a 2 gallon batch twice a week at work, Split it after I add the egg yolk mixture to the cream. I take the non-thickened batch and cool it and use it to make creme brulee's. It all starts basic.

If you wanted chocolate, omit 3 of the vanilla beans and add dark chocolate instead of butter but you will need more. Probably 8oz or more. Not sure, never added it to this recipe.

 

Heck, you all have me beat...I just pull back the foil. None of this add water stuff...

 

Another delicious recipe john! I may have to reduce that recipe by 1/2 though. A gallon!

 

Ha! I have 1 up on one person in here.. btw we only use whole numbers for this system... new rule

 

They were amazing! Discontinued I guess. I may have to try making some. Does pudding freeze well? This should work with the right silicone mold.