How to Make Jello DessertsMaking Banana Cream Pudding

Hi, I'm Scott for Expert Village, and today
I am going to teach you how to make Jello's Banana Cream Pudding. Let's take a look at
our ingredients. Jello's Instant Banana Cream mix, two cups of milk, and a mixing bowl.
Okay, to get started we will take our Banana Cream Instant Pudding mix and add it to the
bowl. Next we go ahead and take our one and half cups of milk and add that.

Now it is
really simple to do following this. We just take our metal whisk, and we whisk this for
about five minutes. Okay, it's been about five minutes now and it looks like it thickened
just right. So we take our bowl now, and we'll take a cup, take a spoon, and we'll just mix
it out into this.

And it's that simple. And there you have it. Instant pudding mix by
Jello. For Expert Village, I'm Scott.

Yummy!!.

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How to make easyBread Pudding Steamed Bread Pudding .Recipe no83

According to the size of your bread we can take upto 10 slices( really small bread) of bread. If u want u can take brown bread too .. You can either cut the edges or keep it on , for this pudding.According to your preference Make bread crumbles with your hand or you can crush  it in your grinder. To a bowl add 1 1/2 cup of milk, a  pinch of salt and 1 tsp vanilla essence Add 9 - 10 tbsp of sugar Mix it well till the sugar dissolves Add the milk mixture to the bread crumbs in batches.

Mix in between with the fork, to see the consistency Keep it closed for 10 minutes for soaking Caramelize the sugar (procedure mentioned in the Plum Cake Video) Add 2 - 3 tbsp of caramelized sugar to the moulding vessel you can store the sugar caramel in the fridge . Spread the caramelized sugar evenly Pour the bread mix on the caramel Wrap this with a foil paper and make few holes for the steam to go out. Take a steamer and place this dish on top of boiling water on a separator as shown Cook it on medium heat for 20-25 minutes Allow it to cool to room temperature , then keep it in the fridge for 2 hours.You can also serve it hot if you prefer. Before removing it to the plate just slide a knife over the edges Now flip  it to the plate..

Enjoy easy tasty Bread pudding.

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How to Make Custard Pudding (Easy Custard Pudding RecipeEgg Pudding)Cooking with Dog

Hi, I'm Francis, the host of this show "Cooking with Dog." Lets make the caramel sauce for custard pudding. Coat the inner surface of the custard cups with unsalted butter. This will make it easy to remove the pudding from the cups. Put the sugar and water in the pot.

Heat the pot at medium heat. Let it sit until the surface becomes lightly-colored. Swirl the pot and even out the sugar liquid. Caramelize the sugar like shown in the video and remove the pot from the heat.

Quickly add the hot water in 2 to 3 steps with a long-handled ladle. Tilt the pot away from you to avoid hot caramel sauce splashing and burning your hand. Swirl the pot and even out the hot caramel. Pour the caramel evenly into the custard cups.

Lets make the egg mixture for pudding. Crack the two eggs into a bowl. Lightly beat the egg with a balloon whisk. Dont let the tip of the whisk leave the bottom of the bowl to avoid creating too much foam.

Add the milk and sugar in a pot. Turn on the burner. Stir with a spatula until all the sugar is dissolved. Add the milk to the beaten egg while whisking the mixture.

Sieve the egg mixture with a fine mesh strainer. Scrape off the bottom of the strainer with a spatula. Remove any foam on the surface with a spoon. Pour the egg mixture into an easy-to-pour container.

Lets steam the egg mixture. Gently fill the custard cups with the egg mixture. Cover each cup with aluminum foil. The foil will prevent the surface from getting dry.

It will also help steam the pudding evenly. Heat water in a pan and gently place the cups in it. The kitchen towel will soften the heat at the bottom. There should be enough hot water to cover the bottom half of the cups.

Put the lid on. Keep the water temperature just below the boiling point and steam the pudding for 18 to 20 minutes. Do not bring the water to boil otherwise the smooth texture of the pudding will be lost. Put kitchen gloves on and remove the custard cups.

When they become cool, store them in the fridge. Lets serve the custard pudding. Scrape the side of the cup with the tip of a knife. Tap the cup on a kitchen towel and make a space around the pudding.

Serve the pudding on a plate. This gorgeous pudding is made from simple ingredients, eggs, sugar and milk. Chill it well and enjoy the custard pudding. The color of caramel quickly changes over the heat so timing is important when adding the hot water.

Good luck in the kitchen!.

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How to Make Crme Caramel - Custard Pudding Recipe -

Hi,I am Eugenie. Today I am making Crme Caramel, French dessert. First I will make caramel and then custard cream filling. It was really popular for Valentine's day at EugenieKitchen.Com last February.

For caramel: 1/3 cup granulated sugar (75g) 1 tablespoon water For custard filling: 100g granulated sugar (1 tablespoon of sugar should be spooned out of 1/2 cup of sugar.) 3 Eggs Pinch salt 500 ml milk ( 2 cups, plus 1 tablespoon) 1 teaspoon pure vanilla extract First warm the ramekins.  This will prevent cracking when boiling caramel is poured in. For caramel, in a stainless sauce pan  add 1/3 cup of sugar and water.  And cook on a medium heat, stirring constantly with a wooden stick.

When the sugar is completely dissolved,  bring it to a boil without stirring until the color turns into dark caramel brown.  Quickly pour the caramel into warm ramekins.  And set aside. In another sauce pan, pour in the milk  and bring it to a boil.

Then let it cool for 10 minutes. In a medium bowl, break in the eggs.  And add vanilla extract,  salt,  and sugar.  And beat until it becomes yellowish white.

Then strain the milk through a fine sieve onto egg mixture in the bowl,  stirring constantly. Using a ladle, fill the ramekins with the cream. Pour carefully boiling water into the tray.  Fill just halfway up the sides of your ramekins.

And bake at 340 degrees F (170C) for 30 minutes, or until the custard is set. Now remove the ramekins from the tray  and let cool completely on a wire rack.  Then refrigerate.  Overnight the caramel will be absorbed into the custard.

Voila,  Run a small knife around the edges.  Place a dish on top of the ramekin and turn upside down. This is crme caramel, with luscious caramel on top.  The texture is smooth and silky.

The taste is just so beautiful. Bon appetit. Today it was crme caramel  and tomorrow its shepherds pie.  Get my weekly schedule at Facebook and Instagram.

Thank you for watching! Bye for now..

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