Want to impress? How about the worlds simplest homemade pudding recipe.
Any of our finely ground sugars makes a fabulously tasty and smooth homemade pudding. We have tried Dark Cocoa, Chipotle Chocolate, Cinnamon Chocolate, Lavender, Cinnamon, Cinnamon Vanilla and Smoked Brown Sugar in this recipe. ALL. WERE. DELICIOUS.
This recipe makes a great pudding/pie filling. If you fold in whipped cream, you can have a fluffy flavored treat as well.
For Lavender, Star Anise, Coconut, Cinnamon or Espresso Pudding add in:
8oz.White chocolate chipsThe white chocolate chips are optional but we recommend white chocolate chips for pudding made with any of our non-chocolate sugars.
For a smoky butterscotch pudding swap the following for flavored sugar:
1cupSmoked Brown SugarFor butterscotch pudding, replace flavored sugar with Signature Smoked Brown Sugar and do NOT use any white chocolate chips.
Whisk sugar, cornstarch, and salt together in medium saucepan.
Add milk and egg yolks, whisk to combine.
Bring to boil over medium heat just until boiling, whisking or stirring constantly.
Continue to cook until thick (like pudding) remove from heat and stir in butter and white chocolate chips until melted - this may take a few minutes.
Pour into bowl or other container and lay plastic wrap across the surface, being sure it is touching the surface (to prevent a skin from forming).
Place in refrigerator for several hours, or until chilled.
Once chilled you can remove the plastic wrap and just use the container's lid to cover.
This super easy pudding recipe blows away any instant mix! Our sugars are perfect for making a rich, smooth sweet treat that is sure to impress.Tip#1 - If you don't want to separate eggs, buy the yolks in the dairy section at your supermarket - it makes this recipe so simple.Tip #2 - Cook time will depend on your stove - be patient and cook it until it boils and becomes as as thick as pudding, stirring constantly as it gets thicker.Tip #3 - Most pudding recipes require that you temper the eggs - this recipe skips that step by including them in the mix from the beginning.Any of our chocolate sugars are perfect: Dark Cocoa Sugar, Cinnamon Chocolate Sugar and even the Chipotle Chocolate gives a super surprising kick!Cinnamon Sugar makes a surprisingly decadent pudding that would be great as a pie filling or with apples.Lavender sugar makes a super sophisticated pudding - do use white chocolate chips with this one - it comes out so delicious!Lastly, for a super fabulous smoked butterscotch pudding - try this recipe with our Smoked Brown Sugar!
This quick custard pie is a classic can be flavored with any of our flavored finely ground sugars.
Custard Pie can be made many ways – all of them harken back to yesteryear.
Simply made from simple ingredients. Try it with Lavender sugar, pumped up Pumpkin Pie Spice Sugar, or even our warm Ginger sugar. You wont be disappointed by this vintage recipe with the new twist of our flavored sugars.
NOTE: Skip making your own crust and use store bought to make this recipe even quicker!
Whisk together all of the dry ingredients for the crust.
Add the shortening, mixing until the mixture is evenly crumbly. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.
Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Make an upright (rather than flat) crimp around the edge; this will help keep the filling from sloshing out as you move the pie from counter to oven. Place the pie crust in the refrigerator to chill while you preheat the oven to 375°F with a rack set in the middle.
To blind-bake (pre-bake) the pie crust, line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely while you make the filling.
Reduce the oven temperature to 300°F.
To make the filling: Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned.
In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract.
Pour the hot filling into the baked, cooled crust. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170°F and 180°F.
Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
Store any leftovers in the refrigerator for several days.