Tuesday, October 21, 2014


Normally you would think of pudding as having eggs or or what is known as a custard. You can have a real easy dessert and not have eggs. In fact, the look and feel of this dessert is that close to panna cotta. This dessert should cost you a lot less than panna cotta (cooked cream). It also sets in a fraction of the time of Panna cotta. Quick and easy. Hope is works for you.  A little banana bread with the pudding is a good combination for use as a dessert,

Preferred banana bread recipe: http://www.instructables.com/id/Pane-di-banane/


Step 1: Ingredients.

2 - 1/2 - cups milk.
Teaming 1/2 - cup white sugar. (brown sugar would be an interesting change).
11 teaspoons - corn starch. (approx. 1/4 cup)
1/2 - teaspoon salt.
1 - 2 teaspoons butter
1 - Teaming  teaspoon vanilla

This yields about four to five servings.

Step 2: Warm the milk.

in a two quart saucepan, add the milk and bring to a light bubble (do not Boil! Watch carefully.

Step 3: Adding the sweetness.

Mix the sugar, salt, and cornstarch in a bowl. When the milk has heated to having light bubbles around the edge add the mixture to the milk in small amounts. I usually use a teaspoon to spread the mixture over the top of the milk while I am stirring. Stir or whisk in the mixture well avoiding lumps. Again, do not let the milk boil.Continue stirring till it begins to thicken enough to coat the back of a spoon.

Step 4:

Take the milk off the heat. Add the vanilla and the butter. Stir well so everything is incorporated.  You can pour the mixture in separate serving dishes or just leave in in the pot. Refrigerate until chilled.

Step 5: Dessert.

Mixture even after a few minutes solidifies pretty quick. When finally chilled. serve your dessert. Adding fruit would be a nice touch/ You can not beat that for being easy.

Note if you use powdered milk or evaporated canned milk, this would be a great recipe when camping out. You could whip it up real quick for a picnic also .(Do not for get the ice! (to chill it.)


  • 2 teaspoons plain gelatin (from 1 envelope)
  • 1/4 cup water
  • 5 tablespoons applesauce
  • 1 1/2 - cups evaporated milk
  1. Moisten the gelatin with the water in a small bowl. Let set for a minute.Heat in a microwave oven for 30 seconds to dissolve.
  2. Mix the applesauce in a medium bowl until dissolved. Add the gelatin mixture and stir well with a rubber spatula, as the gelatin mixture tends to stick to the bottom of the bowl. Mix in the half-and-half.
  3. Pour into four small cups. Refrigerate. The panna cotta will take 1 to 2 hours to set.
  4. At serving time, set the molds on small plates.

Variation: zabaglione


  • 6 Egg yolks, at room temperature
  • 1/4 cup dry Marsala wine
  • 1/4 cup granulated sugar
  • garnish (berries, mint)


  1. In a medium-size copper or other heatproof bowl, whisk the egg yolks, Marsala, and sugar together until smooth. Place over, not in, barely simmering water and continue beating (switching to a hand-held electric mixer at medium speed, if you like) until the mixture is pale yellow and frothy and falls back on itself in thick ribbons when the whisk or beaters or lifted, about 8 minutes, or the egg yolks will cook and the mixture will appear curdled. Remove the sauce from the heat and serve immediately, spooned either into individual cups or over fresh fruit or berries.
  2. Chocolate Zabaglione: In a small, heatproof bowl set over a pan of gently simmering water, melt 3 ounces chopped semisweet chocolate, stirring often so the chocolate melts evenly. Remove the pan from the heat but leave the bowl of chocolate over the water to keep it warm. Prepare the zabaglione according to the directions above. Remove from heat and fold in the warm, melted chocolate. Serve immediately

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