It's Summer, and nothing soothes the soul quite as much as a cold pudding on a weekend. So if you are a pudding lover, this blog is for you!

Pudding can make great dessert recipes. As an entree to dessert, puddings are just perfect! Today we have 2 easy pudding recipes for you, let's begin!

1- Caramel Pudding

Ingredients-

• ½ cup sugar
• 3 eggs, slightly beaten
• ⅓ cup sugar
• 1 teaspoon vanilla
• ⅛ teaspoon salt
• 2 & ½ cups very warm milk
• Ground nutmeg

Method-

1. Heat oven to 350°F.
2. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
4. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
5. Bake about 45 minutes or until the knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
6. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. 
7. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.

 

2- Chocolate Pudding

Ingredients

• 2 1/4 cups whole milk
• 1/2 cup sugar
• Pinch of salt
• 2 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa powder
• 1 large egg
• 2 large egg yolks
• 5 ounces semisweet or bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• Lightly whipped cream, for serving

 

Method -

1. In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
2. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. 
3. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. 
4. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
5. In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. 
6. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
7. Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. 
8. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.

Now you are all ready with recipes for easy pudding desserts!