Homemade Red Velvet Pudding
This isn't your everyday boxed pudding mix. Rich, smooth, homemade red velvet pudding is a new twist on traditional dessert.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 5 servings
Basic Pudding Mix:
- 1/2 cup cornstarch
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
Red Velvet Pudding:
- 3 cups whole milk
- 3/4 cup Basic Pudding Mix (recipe above)
- 5 tablespoons cocoa powder
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoon butter
- 2 teaspoons vanilla extract
- 3 teaspoons LorAnn red velvet bakery emulsion
For the Basic Pudding Mix, combine the corn starch, flour, sugar and salt. Mix well and store in an air tight container. Set aside.
Pour 2 1/2 cups of milk in a medium saucepan. Turn the heat on the stove to low. Allow the milk to get steaming and hot, but not boiling.
While the milk is heating, take another bowl and mix together the other half cup of milk with the pudding mix, cocoa powder, sugar and eggs.
Once the milk is hot, add the cocoa mixture to the hot milk and stir. Then add in the butter, vanilla, and red velvet flavoring.
Turn the heat up just a bit to medium or medium-low. Stir constantly because the mixture could easily burn.
Cook and stir until the pudding mixture starts to thicken, about 8 minutes, depending on the thickness you'd like. When the pudding is at a thick consistency, turn off the heat and remove the pan from the burner. It will thicken a bit more as it sits. Cool the pudding completely and store in the refrigerator.
Serve warm or cold.
Serving: 181g | Calories: 196kcal