Thus commenced a couple of rounds of chocolate pudding, and then I started thinking about this dessert a lot more. I’ve long since gotten over my textural aversion to pudding — the overly gelatinous cups sold in stores that I associated with being sick as a kid can do that to you — and have come to appreciate its many merits. Pudding can be simple and nostalgic, or elegant and modern. It’s made largely from pantry and refrigerator staples, is easy to scale up and can hang out in the fridge for a few days. Some are even vegan.
Pudding takes well to a variety of flavors. Here’s a roundup of recipes from our archives, including options with chocolate, fruit and more.
Pictured above. There’s a little legwork involved in making the pudding with its caramel base, but I can assure you every minute is worth it. The sauce and the whipped cream turn this into a dessert worthy of a dinner party. Still, even if you only make the pudding, you’ll be more than satisfied with its salty-sweet flavor and silky texture. Get the recipe.
Lemon Pudding With Blueberry Whipped Cream
The classic fruit pairing here features a creamy lemon pudding combined with a blueberry compote that’s folded into the whipped cream and also drizzled on top. Get the recipe.
Goat Milk Pudding and Poached Quince With Rose Water
Goat milk and goat sour cream bring lovely tang to this dessert, though you can swap in regular whole milk and sour cream, if desired. And if you can’t find quince, feel free to use a different fruit compote or preserves. Get the recipe.
Cacao Chia Pudding
This recipe is vegan as well, thanks to chia and cashews. Instead of refined sugar, dates bring the sweetness. Get the recipe.
An earlier version of this article said the Berry Chia Pudding is vegan, but it is not, as it contains honey. This version has been updated.