non~instant pudding

[susiestrunk]

Is it OK to use non~instant pudding??

[knightmoves]

The easy response is of course, after all, they wouldn't be selling tons of it each year if it wasn't ok to eat. The harder answer would be, we need to know what you are using the pudding for to know if would work in the recipe you're using, although I can't see why it wouldn't, it would just take longer to set up because you have to cook it and cool it

[labradors]

Even better, if it's NOT instant, why not just make the real thing?

Boxed pudding mixes are actually custards that are made on the stove top, as opposed to real puddings that are baked or steamed in the oven, and are closer to what Americans would call "cobblers."

Here is the custard potion of the recipe I use for White Chocolate Banana Cream Pies. I have left out the addition of the white chocolate, so the recipe is just a basic, vanilla custard (pudding). This makes a pretty good quantity, since it is used (along with bananas) for filling TWO nine-inch pies.

BASIC, VANILLA CUSTARD
INGREDIENTS:4 Cups Milk (divided)1 Whole vanilla bean, split in half, lengthwise, or 1 tsp vanilla extract1 1/4 Cups Sugar (divided)Pinch of salt5 Large egg yolks1/2 Cup CornstarchINSTRUCTIONS:In a medium saucepan, combine 3 cups of milk, the vanilla, 1/2 cup of sugar, and the salt.Bring just to a boil over high heat.Remove from heat, cover, and set aside for 15 minutes.If using a vanilla bean, instead of extract, remove it and scrape the black specks from inside of it into the mixture.In a medium bowl, whisk together the egg yolks, 1 cup of milk, 3/4 cup of sugar, and the cornstarch until smooth.Whisk in 1 cup of the warm-milk mixture.Bring the remaining warm milk just to a boil over moderately high heat.Whisk in the egg-yolk mixture, in a steady stream.Cook, whisking constantly, until thickened and starting to bubble around the edge (about 10 minutes).Remove from heat and strain into a bowl.NOTES:The pie recipe calls for 5 ounces of coarsely chopped white chocolate to be stirred into the hot custard, mixing it in thoroughly as it melts.The same could be done with regular chocolate, or any other flavour you wish to add, but if you wish to add a liquid flavouring (e.g. almond extract or brandy), use that in place of the vanilla, earlier in the recipe.One variation that has worked very well for me is to omit the vanilla, and use all coconut milk, instead of regular milk. The result is a very tasty coconut custard.

ENJOY!