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DIY Pudding Mixes

Three recipes for easy to make “on hand” mixes. They do need cooking but are handy for when the pudding craving hits. They also work great for camping and even backpacking if one doesn’t mind scrubbing a pot (non-stick helps out!).

DIY Vanilla Instant Pudding Mix

Ingredients

  • ¾ cup dry milk
  • ¾ cup cornstarch
  • 1 cup granulated sugar
  • 2 whole vanilla beans
  • 1 tsp Kosher salt

Directions:

In a large mixing bowl, combine the dry milk, cornstarch, white sugar, and salt. Use a knife to slice down the center of the vanilla beans lengthwise and scrape out the seeds. Add the seeds to the dry ingredients and whisk well until evenly distributed (you may need to use the back of a spoon or spatula to break up the little clumps of seeds). Cut the scraped-out vanilla beans in 2-3 pieces each, and drop into an air-tight jar or container (such as a mason jar). Pour the mixture in, seal, and shake a couple of times to distribute the vanilla bean pieces. Store in a cool dry place.

To prepare:

Combine ½ cup of the mix with 2 cups of milk in a medium saucepan over medium heat, whisking constantly.

Bring to a boil and whisk until the mixture thickens.

Homemade Chocolate Pudding Mix
Ingredients:

  • ¾ cup dry milk
    7/8 cup cornstarch, (1 cup minus 2 Tbsp)
    1½ cup granulated sugar
    ¾ cup unsweetened cocoa powder
    ¼ tsp kosher salt

Directions:
Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar or bag.
To prepare:
Add 2/3 cup mix to a saucepan. Add 2 cups milk and whisk until blended.

Bring to a boil, reduce heat and simmer while stirring constantly until thickened.

Cool and serve.
Homemade Vanilla Pudding Mix
Ingredients:
1¼ cups dry milk
1¼ cups cornstarch
1½ cups + 2 Tbsp granulated sugar
¼ tsp ground nutmeg
¼ tsp salt
Directions:

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar or bag.
To prepare:
Add ½ cup mix to a saucepan.

Add 2 cups milk and whisk until blended.

Bring to a boil, reduce heat and simmer while stirring constantly until thickened.

Remove from heat and add ½ teaspoon of pure vanilla extract.

Cool and serve.

For camping/backpacking:

You can prepare the pudding mix with just water if desired, it will not be as rich though. For a higher fat treat you can use NIDO full fat dry milk, which is sold in Wal-Mart’s with groceries and at Hispanic grocery stores.

This recipe can also be made with dry rice or soy milk powder which is found in many grocery stores and natural food stores.

Vanilla bean powder can be substituted for the vanilla extract.

~Sarah

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Comments

  1. You can use an instant food starch like Ultra Gel (http://www.cornabys.com/ultra1.html) to replace the cornstarch and make these instant. I do it for camping, though I admit I love the flavor of a cooked pudding so tend to still cook it up over the stove when I’m at home. Fun suggestions here and I like the addition of the nutmeg.

    Jana

  2. I’m totally trying this with powdered coconut milk. 🙂

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