The best Homemade Pudding recipe

Homemade Pudding

For a true homemade pudding, follow this recipe. It can be made as either a tasty vanilla pudding or a chocolate lover’s delight. As it’s made from scratch, it does take a bit of time to put it all together, but the final result is well worth the effort.


For Pudding Mix

  • 300g (10.5 oz) of nonfat dry milk powder
  • 300g (10.5 oz) of sugar
  • 100g  (3.5 oz) of cornstarch
  • 1 Teaspoon of salt

To make the Pudding

  • 500ml (17 fl oz) of milk or water
  • 1 egg, beaten
  • 1 tablespoon butter or margarine
  • 1 teaspoon of vanilla extract

Domaći puding od banana i vanile « Čokoladne torte


  1. Combine the pudding mix ingredients and store in an airtight container.
  2. To make the pudding, combine mix and milk in a sauce pan.
  3. Cook over medium heat, stirring occasionally, and bring to a boil.
  4. Let it boil for 1 minute and then remove from the heat.
  5. Stir a small portion of this mixture into the beaten egg and return to the pan.
  6. Cook and stir over medium heat for an additional 2 minutes.
  7. Remove from heat and add the butter and vanilla. Mix all well.
  8. Pour into custard dishes.
  9. Cover and chill for 2 to 3 hours.
  10. If you want to make Chocolate Pudding, add 3 tbsp of baking cocoa to 1.2 cups of the pudding mix before mixing it with the milk.
  11. This recipe makes 16 servings.

Home-made pie and quiche crust

The other day, I decided to make some pasta brise’. It is essentially a salty pie crust which is the base for quiches and I forgot how easy it is to make and store!

Making your dough is super easy just mix flour with half its weight of butter (so for 250g flour you’d need 125g butter or for 1lb of flour you’ll need 1/2 lb butter) a pinch of salt and as much cold water as needed to get a smooth dough. For a pound of flour you probably need 3 to 4 tablespoon of water, so add water slowly.
The sweet version of this is made by using milk instead of water and adding 3 or 4 of spoons of sugar per pound of flour.

I usually make the thing in large batches and freeze whatever I do not need immediately. Just form the dough into a brick shape and wrap them in aluminium foil and freeze them. When you need pie or quiche crust get them out of and they will thaw in an hour or two.

Home-made pie and quiche crust


  • 1 lb flour
  • 1/2 lb butter
  • salt
  • 2-3 spoons water (or the same amount of milk milk for sweet crust)
  • 2-3 spoons sugar (only for the sweet version)


  1. Mix the dry ingredients (flour, salt and sugar if you are doing the sweet version).
  2. Dice your cold butter (it is important that the butter is cold) and add it to the flour mixture.
  3. Quickly mix the flour with the butter and you should get a crumbly dough.
  4. At this point, start adding your cold liquid (water or milk) and remember it is important that is cold.
  5. Knead the dough quickly and you should get a very smooth and elastic dough. Dough is ready!
  6. If it is very soft pop it in the fridge for 20 min or so before rolling it out to a 1/3 of an inch thick round.


List of sweet fillings:

– apples and/or pears  quickly browned in butter with 2 spoons of sugar and a sprinkle each of cinnamon and cloves. You can add soaked raisins if you like them. You can use the dough for both the bottom and top of the pie or for a carb friendly version just cover the fruit. Cut out some holes to allow the steam out.

List of savory fillings:
– cooked diced bacon or pancetta and a mixture of 2 eggs and half a cup of milk or cream. You can add diced cheese if you like it. Use the dough only for the bottom and leave the pie uncovered.

– zucchini diced and cooked with onion (and possibly bacon or pancetta) and a mixture of 2 eggs and half a cup of milk or cream. Use the dough only for the bottom and leave the pie uncovered.

– zucchini diced and cooked with onion and mix with ricotta and 2 eggs. Use the dough for the bottom and top of the pie.
– eggplants diced and cooked with garlic and oregano (and capers if you like them) and a mixture of 2 eggs and half a cup of milk or cream and a spoon of concentrated tomato. Use the dough only for the bottom and leave the pie uncovered.

– radicchio cooked with onions or shallots (and possibly bacon or pancetta) and a splash of marsala or other sweet dessert wine, and mixed with taleggio and/or ricotta. Use the dough only for the bottom and leave the pie uncovered.

– thinly sliced carrots and butternut squash glazed in water, butter, sugar and rosemary and mixed with swiss or other mild cheese. Use the dough only for the bottom and leave the pie uncovered.

– boiled spinach and melted blue cheese. Use the dough only for the bottom and let the pie uncovered.

– boiled spinach with tuna and black olives. Use the dough for the bottom and top of the pie.

– boiled spinach and ricotta. To make it richer you can also dig some wells in the spinach and ricotta mixture and place whole eggs into the wells (6-8 eggs per quiche) they will cook in the oven and turn out like boiled eggs encased in the quiche. With the eggs this is a traditional Easter dish in Italy. Use the dough for the bottom and top of the pie.

– stew: just put left-over stew in an oven dish and cover with the dough. Heavenly!!!

All pies cook at 375-400F for about 30/40 min

Home-made rustic balsamic mustard

Today I am baking a brisket. It was more or less pre-made, meaning I only have to bake it as it was already marinated and everything, so I cannot claim any merit for it. But I decided to make some mustard.

I did some researching on-line on American, Italian and German websites and all have a different way to go about making mustard. Italians apparently soak the seeds in hot water and then add sort of a roux to the preparation, German do it quick and mix mustard seed powder with water and vinegar and then advise to wait a couple of days to consume, Americans soak the seeds for days and then blend everything and advise to wait before consuming it, English don’t wait any time before consuming the mustard once is done. Also American and German strongly oppose warming up the seeds claiming it will ruin the mustard, Italians do warm them up, occasionally even boil them.

All of this makes me think that it doesn’t really matter what you do, mix mustard seeds with something acidic and you will get something good.

I did not have much time, plus I wanted to eat the mustard today, so I made up my own recipe. And it turned out OK, actually it turned out good!

Home-made rustic balsamic mustard


  • 1 oz. brown mustard seeds
  • 2 oz. yellow mustard seeds
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar


  1. I soaked brown and yellow mustard seeds in a mixture of balsamic vinegar and water where I dissolved a bit of salt and a bit of sugar. I let the seed soak for about one hour, and then I blended everything with a stab mixer. I had to add a bit of water to get the right consistency for the mustard. I tried it and it is pretty spicy, supposedly it should mellow out in a couple of days.
  2. I will probably never know, because I happen to like my mustard very spicy, so I am pretty sure it will be done by then.

Home-made primo sale recipe

So I have seen this posts on-line with people making their ricotta at home and it seemed extremely easy, but then I investigated further and saw that the easy procedure (add lemon to almost boiling milk) is not the proper way of doing ricotta. It apparently delivers a product that is remarkably similar to ricotta, but is not quite the same. So I kept investigating, and I found that to make proper ricotta you first have to make some other cheese using rennet and then use the left over whey to produce your ricotta.

I studied further and I figured that the easiest cheese to make is primo sale, a fresh cheese similar in flavor to queso blanco. So I set out and collected all of my ingredients and prepared my first cheese. It turned pretty well!


  • 2 quart organic whole milk
  • 1/2 cup yogurt
  • 1/2 tablespoon rennet
  • salt


  1. First I put my organic milk in a pot with some yogurt. I read that the addition of the yogurt helps the milk to coagulate as it increases the bacteria and yeasts in the milk. I left it out of the fridge for a while, between 1 and 2 hours. Then I warmed the milk up to 96-98F and added the rennet and a pinch of salt. I found the rennet at whole food after going from coop to coop to see if they had any, one coop had rennet but they were out of stock, the other didn’t. If you want to do cheese I’d suggest you go to whole food directly and save yourself same time.
  2. I then mixed everything very well and put the covered pan in the sink filled with warm water (about 105F) and let it stand for about an hour. At that point I took the pan out of the water and checked the milk. The milk had miraculously coagulated. The whole thing had the consistency of greek yogurt.
  3. I then used a whip to break the coagulated milk into crumbs the size of a peanut. Finally, I poured the mixture in a colander lined with a cheese cloth. I placed the colander over a pot to save the whey to make ricotta and put a little weight on the cheese to help all the whey get out. After a couple of hours, I salted the cheese, wrapped it in plastic and put it in the fridge.
  4. This cheese is mild in flavor and goes well on salads, particularly with arugula, with tomatoes or in pretty much anything that work with queso blanco or possibly paneer.

Home-made ricotta recipe

So as I said in my primo sale post I set out to make ricotta at home. And I did it!. After making primo sale I took the left-over whey and made ricotta. I have to be honest, ricotta didn’t turn out as well as the primo sale, I think part of the reason is that I used 2% milk for ricotta instead of whole milk, so I will have to try again using whole milk. Anyway it was on-par with most of the ricotta you find at regular supermarket in the fridge section, just not as good as the good fresh ricotta you get from specialty stores. On the other hand it was much cheaper…

UPDATE: I made ricotta again using the whey from the first batch of ricotta and now it turns out great! So don’t despair even if the first round is not that great, you’ll get there!


  • whey leftover from making primo sale or some other cheese
  • 2 cups milk
  • lemon juice from 1 lemon


  1. Ricotta is pretty easy to make once you have the whey from making some other cheese. I just warmed up the whey mixed with some milk to about 195F and then added in the juice of 1 lemon. Kept mixing for a couple o minutes and then panicked… It seemed it didn’t work! there was sort of a white foam on the top, but I didn’t think it was ricotta… then I checked my sources and I read that ricotta looks like a foam: pfiui!
  2. With much relief, I poured the ricotta in a colander lined with a cheese cloth. About half an hour later the whey had drained out and the ricotta was ready to eat. I reserved the whey and froze it once cooled down. Apparently it keeps for about a month and can be reused to make ricotta. Haven’t tried it yet but hopefully it will work.
  3. UPDATE:I tried using the frozen whey. I added about 1 quart of whole milk to the whey and brought the temperature up to about 190F and the milk coagulated into ricotta without even needing to add any acid. And the result is much better than the last time! Needless to say, I saved the whey and am going to freeze it and use it again!
  4. Ricotta doesn’t keep long and is better eaten within the day.