How to Substitute Instant Vanilla Pudding (2024)

FAQs

How to Substitute Instant Vanilla Pudding? ›

Vanilla pudding mix is basically cornstarch, sugar, and artificial flavorings and coloring. So to replace it in a recipe, you need cornstarch and sweetener and vanilla flavor. A standard vanilla pudding recipe contains: So thats 1 part cornstarch to 2 parts sugar.

The alternative mix is simply 1 part cornstarch to 2 parts fine sugar, plus 1 part vanilla. I used 1 TBSP. of cornstarch and 2 TBSP. of sugar.

Some good flavors are vanilla, chocolate, and banana cream. Pour 2 cups milk in a medium saucepan. Stir in the Jell-O pudding mix. Heat the mixture to a full boil over medium heat, stirring constantly.

SUGAR, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), ARTIFICIAL COLOR, YELLOW 5, YELLOW 6, BHA (PRESERVATIVE).

Yield: 2 cups. Product itself is dairy free.

A: Both Birds custard powder and American pudding powder use corn starch to thicken - use either. But Birds has a nice vanilla flavour, so you’d need to add vanilla to pudding powder to get the same result. Both need cooking with milk. Clear and wobbly jello uses gelatin to set.

TASTE AND TEXTURE:

The taste of the cooked pudding is much richer and more complex than the instant. It's got a structure to the texture that isn't limp or watery. It feels as though a much more substantial transformation has occurred in the cooked pudding than in the instant. It's thick and slightly lumpy.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

SUGAR, FOOD STARCH MODIFIED, TETRASODIUM PYROPHOSPHATE, CONTAINS 2% OR LESS OF THE FOLLOWING: ARTIFICIAL FLAVOR, DISODIUM PHOSPHATE, SALT, CALCIUM LACTATE, CALCIUM GLUCONATE, MONO- AND DIGLYCERIDES, ASPARTAME*, COTTONSEED OIL, ACESULFAME POTASSIUM, PROPYL GALLATE, CITRIC ACID AND TBHQ ADDED TO PRESERVE FRESHNESS, ...

What can I add to instant pudding to make it thicker? ›

One of the most effective and straightforward methods to thicken store-bought pudding is by adding cornstarch or flour.

Makes 4 (1/2-cup) servings. Refrigerate any leftovers. Note: Pudding will not set if made with soy milk. Jell-O Mini Pudding Pops: Makes 14 servings.

Sugar, a flavoring agent, and thickeners are primary ingredients. Instant chocolate pudding mix is manufactured using cocoa. A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk.

Pudding is semisolid and more dense, while mousse has a lighter, airier texture. Add-ins: Mousse tends to be slightly richer, and enjoyed as is.

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding.