Monday, September 20, 2010

Homemade Instant Pudding Mix





Welcome to yet another mix making Monday. Today I wanted to share a little information about using modified food starch for mix making. Thanks once again to Troy and Tracey at Preparing Wisely for sharing this cool stuff with me. This is called Ultra Gel. It gets thick in hot or cold liquid so it works amazingly well in instant pudding mix. I love that I don't have to cook the pudding, even though I could if I wanted to do so. Sometimes I love getting that cooked pudding skin...but most of the time when I'm making pudding I want it fast. My Father in law Mr. Putt-Putt is eighty something...and he loves his pudding cups. This saves us money. Fair enough right?

It can be used to replace the starch in any of the mixes I have on my blog including:
Cream Soup Mix at a fraction of the cost
Homemade cream of condensed soup replacement
Gravy Mix made easy

Nutritionally it's pretty low calorie and carbohydrate.
It's gluten free but not corn free. It can also be used in sugar free jam. Really!

It holds well and, unlike regular corn starch, it keeps it's thickening power after freezing.

For instant pudding I wanted something with about four ingredients, instead of the list found on a box of store purchased stuff. I try to stay as natural as possible. You know how I roll right? Well this is what we have come up with.
Instant pudding mix:
1/2 cup sugar or sugar free "spoon-able" alternative
1/3 cup ultra gel
1/8 tsp salt
1/8 tsp LorAnn flavored oil of your choice (*butterscotch, vanilla, butter cream...you name it.)

I happen to use vanilla infused sugar on a regular basis for this. I keep vanilla beans in quart jars full of sugar. After about 3 weeks, the sugar has a very nice vanilla flavor. Yes...that is a vanilla bean sticking out of the top of the sugar...not a worm. Zoinks. That would be nasty.
To make into pudding:
2 cups cold milk or soy milk

Whisk the pudding mix into the milk and chill 10 minutes. Serve cold.

It will be about this thick at first. The longer it sits the better the set.


Other flavors:
*Pistachio pudding, add 1/4 cup fine chopped pistachio and 1/8 tsp pistachio flavor
* chocolate pudding, add 1/4 cup cocoa to the mix
*caramel pudding, use brown sugar instead of white sugar
*coconut cream pudding, use coconut milk instead of milk
*lemon pudding, use 1/2 tsp lemon zest and juice of 1/2 a lemon in finished product.
There you go.

6 comments:

Tracey said...

I can't wait to try this. It looks so easy. Thanks for mentioning Preparing Wisely.

Lynn said...

This really works with soy milk? The boxed instant stuff does not set up with soy milk. The cooked kind does though.
I am going to try this. My daughter is cutting out the milk products, and loves pudding. She has just gone without. This could be really good. Thanks Chef Tess

Jana said...

Would this work with arrowroot powder? I try to avoid corn products.

I am new here and love all you have done. Thanks!!!

Anonymous said...

Is there something that can be used instead of Modified food starch? I avoid all foods that have been modified, or have modified ingredients in them.

Chef Tess said...

Modified cornstarch is non-gmo if that is the concern. It goes through an acid process to make the starch more accessible to liquid but it is still all natural. You can use regular cornstarch instead but it will need to be cooked.

Anonymous said...

You might try grind some chia seeds to a powder. They absorb moisture & thicken up with out cooking & there aren't starch