Does anyone have a good recipe for pudding that doesn't use gelatin? I do drink milk and eat eggs.?

Answer 1

This was used by grandmomma and mother. Now I use it and it is the best.

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6 bananas, sliced
1/2 (12 ounce) package vanilla wafers
What you do:
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish. Spread pudding evenly over wafers. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Answer 2

Pastry cream is the basis for pudding that is thickened with corn starch:

Pastry Cream, ingredients:

Milk 1 Pint
Vanilla Extract 1/2 Tsp
Cornstarch 4 Tbsp
Sugar 4 oz
Salt 1/4 Tsp
Eggs 2 Each

Pastry Cream Procedure:

1. Place the milk and vanilla in a heavy bottom saucepan, bring to a boil.

2. Keeping an eye on the milk, mix the cornstarch, sugar and salt in a bowl using a wisk, Gradually add the eggs, and mix until smooth.

3. Slowly add about 1/3rd of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

4. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil a few seconds longer to make sure the raw corn starch taste has disappeared. Remove the vanilla bean, rinse and save for another use, or add vanilla extract, if used.

5. Pour into a bowl and cover with a piece of baking paper. (will keep 4 days refrigerated)

6. Yield should be 1 pound 8 ounces.

Tips
If the heat is too high or you are stirring too slow at the point when the pastry cream reaches a boil, it will lump. If this happens, pass it through a strainer immediately, before it cools.
To make a quick bavarian cream, whip 1.5 cups of heavy cream with 1/2 teaspoon of vanilla extract and fold into the pastry cream. The yield will increase to 3 pounds and 12 ounces.

Answer 3

You might check a nearby health food store. They may have gelatin harvested only in the process of hoof trimming of live horses, which is not only painless but beneficial to the horses and helps them keep from going lame. Since you eat milk and eggs, that might seem more OK to you. If not, the health food store is the way to go, I know that they will have an alternative.

Answer 4

My favorite butterscotch pudding. Yummy. Make 1 day ahead.

2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup (packed) dark brown sugar
3/4 cup sugar
1/4 cup water
6 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.

Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.

Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.

Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

Makes 6 servings.

I ran an advanced search on epicurious.com for pudding receipes that did not include gelatin as an ingredient and got several hundred hits. Are you familiar with the site? It's a fantastic receipe resource. (See link below)

Answer 5

Most homemade puddings do not use gelatin; any basic cookbook ,such as The Joy of Cooking, has dozens of such recipes.

Answer 6

try using arrowroot starch to thicken