Red Velvet Pudding
User Reviews
5
Red Velvet Pudding
Description
This Red Velvet Pudding starts with a basic pudding mix of cornstarch, flour, sugar, and salt, providing the foundation for thickening. Combined with milk, cocoa powder, and eggs, it is gently cooked until thickened, creating a custard-like texture. Butter and vanilla extract enrich the pudding, while red velvet bakery emulsion adds a characteristic flavor and subtle color hint associated with red velvet desserts. The final product is creamy and smooth, neither too runny nor overly stiff.
The cooking process requires attention to heat and stirring to prevent burning, making a glossy, thick pudding that firms slightly as it cools. The recipe suggests serving the pudding either warm or cold according to preference.
This pudding works well as a standalone dessert or as a component in layered desserts. Its texture and flavor profile are distinct from cake, focusing more on creamy, cocoa-infused sweetness with red velvet notes.
Storing the pudding in the refrigerator is recommended if serving cold, as it thickens further and keeps safely for several days. Proper cooling allows flavors to meld and pudding to set evenly.
Ingredients
Basic Pudding Mix:
- 1/2 cup cornstarch 64 grams
- 1 cup all-purpose flour 130 grams
- 1 1/2 cups granulated sugar 300 grams
- 1 teaspoon salt 4 grams
Red Velvet Pudding:
- 3 cups milk 24 ounces, whole
- 3/4 cup pudding mix recipe above), 123 grams, basic
- 5 tablespoons cocoa powder 26 grams
- 1/4 cup granulated sugar 50 grams
- 2 large egg
- 2 tablespoon butter 34 grams, salted
- 2 teaspoons vanilla extract 8 grams
- 3 teaspoons LorAnn red velvet bakery emulsion 12 grams
Instructions
- 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 ½ 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 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. Mix in the vanilla extract. It will thicken a bit more as it sits. Cool the pudding completely and store in the refrigerator.
Notes
- This recipe yields approximately eight servings with one serving considered one-eighth of the pudding.
- The pudding can be served warm immediately after cooking or cooled in the refrigerator for a chilled option.
- Be careful to cook over medium or medium-low heat with constant stirring to avoid burning the pudding.
- Use the red velvet bakery emulsion as specified for authentic flavor; substitutions may alter the taste.
- Store leftovers in a covered container in the refrigerator and consume within a few days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 181g | |
| Calories | 371kcal | 19% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 381mg | 16% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 303IU | 6% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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