Thursday, March 24, 2011

Rainbow Pudding...Too Cute Not to Share!

Spring Clover Dessert Plates 8ct
This was too cute not to share...first off, this is not my recipe in anyway shape or form.  I started off on a bunny trail from here then I went there and then ended up here.  And that's when I just had to share it with you!
Is it me or does this pudding not look absolutely YUMMY?!

As Seen on:In the Kitchen

Here's how you make it:

3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup 2% milk
2 cups whole milk
1 whole egg plus 3 egg whites
2 tbsp unsalted butter
1 1/2 tsp vanilla extract (clear if you can) or 1 vanilla bean
Gel food coloring (such as AmeriColor) in red, orange, yellow, green, blue, and purple


6 small mixing bowls
Clear bowls, small juice glasses (clear), or tall shot glasses
6 disposable pastry bags
Notes: If possible, use gel food coloring instead of the traditional food coloring found in grocery stores. Gel food coloring produces vibrant color results with just a small amount of dye.
If you prefer more yolks in your pudding, try this simple substitution: 3 whole eggs in place of the egg-and-egg-white combination in this recipe. Additionally, decrease the amount of cornstarch to 1/4 cup plus 1 1/2 teaspoons.


Classic Vanilla PuddingRainbowpudding-Stirmilkinsugar
Step 1: Add the sugar, cornstarch, and salt to a medium saucepan (preferably stainless steel). Whisk the ingredients to combine, then add 1/2 cup of the 2% milk to the sugar mixture. Using a wooden spoon, stir until combined and thick.
Step 2: Whisk in the remaining milk (2% and whole), cooking over low heat. Stir constantly with a wooden spoon for about 15 minutes. Do not let the mixture boil.
Step 3: In a medium bowl, whisk the two eggs until gently beaten. Slowly add about 1 cup of the hot milk mixture to the eggs, whisking as you pour. Then pour the milk/egg mixture into the saucepan with the remaining hot milk mixture.
Step 4: Cook over low heat for an additional 5 minutes - do not boil. Remove from heat; stir in the butter and vanilla (or vanilla bean).
Rainbow Pudding
Step 1: Add the pudding to a medium bowl and cover with plastic wrap, pressing the plastic against the surface of the pudding until airtight. This will prevent a skin from forming. Refrigerate until well chilled, about 1 hour.Kid's Kitchen: Rainbow Pudding

Step 2: Divide the cooled pudding evenly into 6 medium mixing bowls. Add food coloring to each bowl, corresponding with each color of the rainbow. Stir; add more food coloring (if desired) until desired color is reached.
Step 3: Divide the colored pudding into 6 pastry bags. (See: Tips on Filling a Pastry Bag if you need help filling the bag with less mess.) Alternatively, you can just spoon the colors into bowls, but that can be a bit messier. Snip the end of the red pastry bag off so that there is about a 1/2" diameter hole. Pipe the red pudding into each bowl. Repeat with remaining colors.

Hat's off to Katie Goodman for this delicious & bright creation! (Did I say that this was not my original creation? ;-)
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