The NYT's Mark Bittman makes a pudding promise: " You can make not only a credible but elegant and delicious chocolate or vanilla pudding in 20 minutes flat, not counting the time it takes to chill. That’s not much longer than it takes to start with a box of powdered mix, add milk and heat it." I have to admit that for some reason I've just always assumed pudding was fairly complicated to make and so had never so much as looked at a recipe for it before; Bittman is also sure to make the point that starting with quality ingredients (like with natural milk, not ultrapasteurized, and maybe purchased from a farm or farmer's market) is the best path to good pudding. He also demonstrates the art of pudding making in a short video, which is a nice touch and something I'd love to see more of in the online food sections of newspapers.
Maki Itoh's Righteous tofu pudding in under 5 minutes should do the trick for you quite nicely, if you're lactose intolerant or vegan. She says, "Now I do not pretend to you that this tastes like a proper pudding or mousse made with cream and such, and if anyone tries to convince you that a tofu based dish like this is ‘just as good/rich as the real thing’ they are either lying or have no taste buds. It’s different, but still good. It’s a lightly sweet, cool and creamy dish that will quiet a sudden urge for Something Sweet."
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