Use this tag when discussing the sweet, milk-based dessert or snack, similar to a custard. In the UK, these are commonly referred to as "custard", "blancmange", or "jelly" depending on how they are thickened. This tag should not be used to refer to general desserts, sponges like bread pudding (see ...
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this site, asking what is the difference between ...
I cooked it for 30 min over medium high heat, stirring frequently. I used 2% milk. It didn't thicken completely, but eventually I removed it from heat, thinking it would thicken in the fridge. It ...
I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe both can be used at the same time?