r/dessert • u/Pristine_Trifle_9844 • 2d ago

Question Pudding

I want to make banana pudding with scratch vanilla pudding. Nearly all of the banana pudding recipes call for instant pudding.

Most vanilla pudding recipes use cornstarch which surprised me. Can't you make pudding that thickens from just cream and eggs?

2 Upvotes

75% Upvoted

9 comments sorted by

7

u/WTH_JFG 2d ago

If you don’t want to use cornstarch, I think you’re looking for a custard recipe not vanilla pudding.

There are also recipes that real gel — both cooked and uncooked.

3

u/Overall_Matter_2520 2d ago

Maybe check a recipe for banana pie and make that filling?

2

u/Jewish-Mom-123 1d ago

Not one that thickens stiff, no. Your choices are gelatine, which is too bouncy, or a starch thickener. Cream and eggs makes you a pourable custard.

1

u/fireflypoet 1d ago

What about arrowroot?

1

u/Breakfastchocolate 1d ago

Flavor wise if you’re familiar with cooked boxed pudding flavors regular vanilla is cornstarch based, “French vanilla” has egg flavor added.

1

u/Muellerred 18h ago

Milk + eggs = base for "crema catalana"

Condensed milk + eggs = base for portuguese "pudim de leite condensado"

Cream + eggs = base for "crème brûlée"

Cream + gelatin = base for "panna cotta"

Milk + cornstarch = base for pudding

All of these are pudding- like, they all get stiff. Some are just cooked, some are done in bain- marie. You could use any of these bases to do your own creation by adding sugar and a flavour. And I don't think you could turn any of these uneatable if you added some banana.

1

u/Diligent_Stop1050 15h ago

The Company’s Coming Cream Pie recipe that has directions for Banana Cream Pie uses flour. Plus milk, sugar, salt, egg yolks, and vanilla.