Brandied Fig Vanilla Pudding

I made this pudding exactly as written except for the topping. Sweetness is just right, but mine was the consistency of a thin yogurt. It is certainly easy to make and topping can be of your own choosing. I made a blackberry sauce. I think panna cotta is just as easy to make and I think it tastes better.

• hglasscock07

• Harrisburg, PA

• 2/2/2016

Oh, for crying out YUM! This recipe is so easy! I had no idea how easy pudding is. My substitutions: full cream (no milk), because I'm cleaning out my fridge, and I had a pint of about-to-turn cream, so there. :-) I love the crunch of vanilla beans, so I added a smidge of vanilla bean paste, a scraped bean would be divine, I wager. I used cognac instead of brandy, due to personal preference; this recipe does not need the topping, though: heck, it barely made it from the pot and into the glasses! To the reviewers who find it too sweet: I don't like sweet things and regularly cut recipes' sugar, but this one has so little that I used all 1/3 cup, which is spot on, I think.

• dianasf

• San Francisco, CA

• 1/28/2016

I must have missed on the amount of cornstarch, because my pudding did not firm up to a "pudding" consistency that I expected. It was runny, more like a soft yogurt. I made it for Christmas Eve, disappointing.

• Anonymous

• CT

• 12/26/2013

I just made this with a 12oz. can of evaporated milk and 1/2 cup water. I have to say that it was delish!

• REDOITSUE

• way out nowhere ohio

• 2/19/2012

This was really nice without being too sweet. Both my husband and I liked it, so I will definitely make it again. The fig and brandy topping really added some zip. I don't like puddings made from mixes, but I liked this pudding.

• mtacconi

• Grapevine, Texas

• 1/5/2012

I made the vanilla pudding recipe x7 for a wedding this weekend and everyone loved it. I halved the vanilla extract and added a vanilla bean to make it pretty. It took a long time to cook in that quantity, but it was well worth it!

• bearzonia

• Los Angeles, CA

• 9/8/2010

Who knew it was so easy to make pudding? Now it's part of my repertoire with all sorts of toppings...raspberries with framboise liquor, yum.

• Anonymous

• Bryan, Tx

• 3/1/2010

I liked this recipe quite a bit, though I would cut the amount of sugar in the pudding, maybe by 1/3. The brandied fig topping is very sweet, so the pudding needs to be less so, otherwise the whole thing is too sugary.

• beetlecooks

• Portland, Oregon

• 3/11/2009

A perfect, simple and quick dessert. Prepped for a last minute "comfort" luncheon and it won raves for simple, classic taste. Fig topping was simple (i usually have a jar of fig paste on hand for cheese) and made the difference. A winner!

• evmare

• Boston, MA

• 2/22/2009

Used my own topping (fresh raspberries). Pudding without topping is a little sweet and one dimensional.

• goodcop

• rome, italy

• 2/22/2009

I substituted apricot preserves and amaretto for the fig preserves and brandy. With a few sliced almonds on top, it was delicious!

• psrussell

• San Diego, CA

• 2/13/2009

I made this to go with the pork chops with sugar snap peas with mint julep glaze ((BA March, 2009) and it was perfect. I was so excited to make my own pudding without the box! Definitely a keeper - next time i would double the fig perserve mixture just to make sure I had enough. My wife already wants me to make this again for her Bunko group in March.

• efthimios

• Salt Lake City, UT

• 2/11/2009

Delicious and easy! Whipped this "ersatz panna cotta" together for a last-minute dinner party, let set while eating the main course, and was perfect for dessert. I had no fig jam on hand, but used blueberry preserves instead. Added lemon zest and extra (fresh) blueberries to it, heated for a minute in the microwave, stirred in the brandy, and let sit in the fridge. Turned out perfectly, and everyone loved it! This is a keeper for sure. Can't wait to try it again with the fig jam.

• prewitt_e

• Chicago, IL

• 2/11/2009

Even though I managed to burn a small amount of the pudding, this recipe tastes great and is super simple to make. The fig topping really adds a fantastic flavor to the dish.

• ffluxuationn

• Oakland, CA

• 2/3/2009