Plain Pudding
4 1/2 Tablespoons starch
up to 3/4 cup sweetener (I use 1/2 a cup of most sweeteners)
3 cups milk
1/2 teaspoon salt
1 teaspoon flavoring
Starches: Best For:
Corn Starch Low Shine
Arrowroot High Shine, Fruit Puddings, Freezing
Tapioca Starch High Shine, Fruit Puddings, Freezing
Tapioca Pearls High Shine, Tapioca Pudding, Freezing
Kudzu Expensive, so only use it if you have to
Rice Rice Puddings
Starch Sweetener Milk Flavoring
Corn Starch
Raw Sugar 
Cow's milk Flavor Extract
Raw Sugar Cow's milk Flavor Extract Arrowroot
Brown Sugar Coconut Milk Chocolate
Brown Sugar Coconut Milk Chocolate 
CocoaTapioca Pearls
Maple Syrup Rice Milk
Nuts
Maple Syrup Rice Milk Nuts
Honey 
Coconut 
(Tiny bit) 
FruitChoose one starch, one sweetener, one milk and one flavoring the first time you use this chart. Once you get accustomed to their properties you can blend them into custom puddings that suit your tastes. Because each type of milk, each type of sweetener and each type of starch work differently you will want to start with what you are familiar with and then the next time change only one of the ingredients. Do that each time until you have worked out how each of those ingredients delivers taste, texture, structure and how it cooks.
Basic Pudding Instructions:
Mix together the starch and sweetener and then whisk
in the cold milk. Using a large cook pot
, fill it half way with water. Place a large glass
or metal bowl
onto the pot so that it does not touch the water and has enough height that you can easily hold the bowl steady with a pot holder
on your hand. Turn on the stove top burner to high heat. Pour pudding mixture into bowl. Once the water starts to boil be sure to whisk the pudding regularly. When smooth, carefully transfer to a skillet
over very low heat. Continue to whisk until the pudding takes on a thick and creamy consistency. When it does, remove from heat. Add the salt and flavoring to the pudding. Cool. When cool pour into a bowl, place a sheet of plastic wrap on the surface of the pudding and chill. Remove the plastic film when fully chilled and you shouldn't have a film of pudding on the surface. Serve with stewed fruit, berries, sweetened apples, braised bananas or broiled pineapple slices. Top with toasted nuts or sweetened coconut. Using different starches results in different look, feel, taste, texture and thickness. Use cornstarch the first time you make it. Using different sweeteners results in different tastes, textures and thickness. Use raw sugar the first time you make it. Using different milks results in different tastes and thickness. Use cow's milk the first time you make it. Use vanilla flavoring the first time.Variations on Plain Pudding
When using Cocoa add 1/2 cup cocoa to the starch/sugar mix.
When using Chocolate add 1 ounce of chocolate to the bowl over the pan of boiling water and let it melt before adding the milk/starch/sugar mixture.
When using Nuts, toast them first.
When using Fruit add 1/2 cup to the milk/starch/sugar mixture but don't use acid fruit like lemons, pineapple..
When using Tapioca pearls simmer the tapioca and milk for 20 minutes and slowly add in two well beaten egg yolks, then the salt and sugar. Cook 15 minutes more. Beat the 2 egg whites fluffy and fold in to the tapioca pudding mixture.
When using Rice use 1 cup rice and 3/4 cup raisins or currants. I like to add cinnamon too. Try it with Maple Syrup as the sweetener. Adding two beaten eggs makes it hearty.
To make Butterscotch use brown sugar and add a Tablespoon of butter.
To make Caramel place sugar in a dry saute pan
over medium-high heat. Using a wooden spoon
, stir constantly until the sugar melts and turns dark brown--do not let it go too brown or it will burn. Add a teaspoon of water and stir well. Mix the carmelized sugar with the milk and allow to cool completely. Then add the starch and proceed as usual.When using Stevia only use a small amount. Stevia is a powerful sweetener so you must decide by taste how much is enough. Generally two small drops is equal to one teaspoon of sugar.
Some Popular Pudding Types:
Almond
Banana Cream
Berry
Boston cream
Butterscotch
Chocolate
Coconut Cream
Caramel
Dulce De Leche
Lemon
Orange
Peanut Butter
Pistachio
Pumpkin
Rice Pudding
Strawberry
Tangerine
Tapioca
Again, once you get the basics down you will be able to create many recipes on your own and adjust the ingredients to suit your taste.
( I also use martini glasses or regular drink glasses)
, over medium heat, add your oats. Toast them until they start to show lightly browned. Remove from pan immediately and place in a bowl.
Cover the bowl with plastic wrap and top with an inverted (upside down) dinner plate. Refrigerate overnight. The next morning remove from refrigerator. Remove plastic wrap. Place plate back onto bowl and, holding the bowl and plate together turn the bowl upside down and let it sit this way on the counter for a few minutes. While the pudding is coming out of the bowl mold get a second bowl and 
or 
for sweetener, instead of honey, to taste. Remove bowl from pudding. It should have released from the bowl by now. If it hasn't turn it back to right-side-up and use a butter knife to loosen the edges. Place the plate back on it and invert it again. Let it sit for a few minutes. Slice into eight pieces. Top with sweetened plain low fat yogurt. Two slices are a serving.
or tofu
bring water to a boil and 
in the black bean flour. Add about 1/4 teaspoon of garlic powder, chili powder, cumin and salt to taste. Bring to a boil and then turn down heat to low, cover it, and let it simmer.
, over medium heat, bring the broth to simmer. Add the whisked eggs. Using a 
, every 30 seconds or so, scrape the eggs from the bottom of the skillet into the center. Allow the runny, uncooked eggs to flow into the area that you have just scraped and then leave it alone for another 30 seconds. Repeat until the eggs are all cooked and not runny at all.
. Cover with aluminum foil. Reheat in the oven at 350 degrees for 20 minutes-or until thoroughly heated.
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