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.
is a flour produced from pulverized dried beans. Nutritious and versatile, it can be used in many dishes, not just for baking. For baking use up to 1/4 bean flour in place of the regular flour called for in your recipe. By adding bean flour to your grain recipes you are creating complete protein in your dishes.
, 
, 
and 
. You can also create your own bean flours from any dried bean if you have a grain grinder and some bean and grain mills will grind them to order, just ask. With so many 
is made from the root of the cassava plant. Also known as 
, Yuca Flour or 
. It is a starchy, sweet addition to other flours in baked goods where you want a chewier texture but has no fiber nor nutrition, so only use if needed. Use where you would normally use corn starch. Tapioca flour makes your dish glossier than corn starch. It thickens quickly at low temperatures, so adjust your recipe accordingly. Unlike other starches, sauce and pudding recipes using it will remain stable when frozen.
keeps baked goods shelf stable for as long as two weeks. Low in fat it is a great replacement for other nuts and nut flours called for in your recipes. Originally used for polenta it is now used mostly for baking and desserts. Don't confuse it with Asian Water Chestnut Flour. Use one part chestnut flour to three parts flour called for in your recipe for a coarser, nuttier outcome. So if the recipe uses one cup regular flour use 1/4 cup chestnut flour and 3/4 cup regular flour.
are made from the remaining solids from oil pressing of nuts. Yields a drier, crumblier outcome to baked recipes. Cakes made with nut flours are tortes. Use one part nut flour to three parts flour called for in your recipe for a coarser, nuttier outcome. So if the recipe uses one cup regular flour use 1/4 cup chestnut flour and 3/4 cup regular flour.
is a flour produced from dried peas. When made from roasted peas it is called Peasemeal which is higher in useable protein. Pea flour is available in yellow or green pea. Pea flour can be used like bean flours and makes quick, easy soups in a matter of minutes. Simply place pea flour in a mug and add boiling liquid--water or stock, or simmered milk. Stir to free the lumps and let sit for three minutes. The more pea flour you add the thicker your recipe will be. For baking use pea flour in one to three ratio in place of the regular flour called for in your recipe. If the recipe calls for one cup of flour you can use 1/4 cup pea flour to 3/4 cup regular flour. By adding pea flour to your grain recipes you are creating complete protein in your dishes.
is also known as Chuño Flour and is not the same as potato starch. It is made from the whole potato, not just the starch. It is cooked, dried and then ground into flour. It can be a good thickener for dishes that simmer but once boiled it is unpalatable. In baking it can be used one to two in place of regular flour. If your recipe calls for 1 cup of flour you can replace 1/3 cup of flour with potato flour and 2/3 cup regular flour. It helps create a moist, dense crumb. Potato flour also makes nice dumplings and potato cakes. Very good in pancakes, waffles, and muffins. Add to soups, stews and casseroles.
(Also known as Locust Bean)
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