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6

A souffle by any other name will fall as quick. (Sorry, I couldn't resist). But this is absolutely normal, there is nothing in this recipe to support the structural integrity of cooling air bubbles. You can reduce the amount of rising, which will result in a smaller collapse. To do this, beat the mixture less (prepare it by hand instead with a mixer to be ...


5

I'd make a simple raspberry coulis by blending fresh raspberries with a little water in a blender, with perhaps a touch of sugar depending on their natural sweetness, then passing the results through a sieve to remove the pips. No need to get fancy, the cheesecake is the main event!


5

I haven't seen your recipe, but from looking at others, steamed pudding takes on the order of a couple hours of steaming. Doing it in the oven won't be any faster or less boring than steaming it - it may even be slower, since heat transfer from steam is pretty efficient. 45 minutes at 120°C would probably leave it undercooked, and if you cook at a higher ...


5

Do you have the ingredients necessary to make more? You could make a second batch, without adding sugar, and combine them.


4

The texture is controlled simply by time; 2 hours isn't enough. Try 3 to 4 hours. Or use a pressure cooker, it goes much faster in there - about 45 minutes should do it.


4

There are historic recipes for blancmange which are almost fat-free, being prepared with almond milk. Nowadays, most recipes use milk which has been used to soak almonds, but there are ways to prepare a "milk" from almonds in similar ways to that used to make soya milk. I went to the effort of doing it once - it was very tedious. I did that to make a low ...


4

Agar is not a good choice for pudding because it makes a brittle gel and it won't melt in your mouth at body temperature. What you want for pudding is a starch based thickener. What we call pudding in the US at least is typically thickened with cornstarch. Modified starches like Ultra-Tex 3 can also work well. Are you thinking of something more along the ...


4

Slice bean in half. Use knife blade to scrape seeds out of bean. Scrape seeds from blade into milk as you are heating. Added bonus: toss scraped vanilla pods into a bowl of sugar to create vanilla sugar. Best flavor release of vanilla into a fat-based mixture is achieved during heating.


4

I have used orange as an excellent flavor pairing with pistachio in cakes, biscottis, panna-cottas, custards, etc. I always add the zest of orange and a few drops of orange essence. I've also tried cardamom and saffron with pistachios specially in Indian desserts and it is a very popular pairing in India. Just use a few strands of saffron and powdered ...


3

Use a firmer bread, or buy unsliced bread and cut thicker pieces.


3

Either: Use less custard Use more thickener (flour/cornstarch) in the custard Bake it longer on a lower heat to dry it out a little more


3

Black pudding freezes very well and should keep for a couple of months easily. It is not cured like salamis or other hard sausages, it's just boiled in the skin, so it does not keep as well at ambient temperatures. When you do cook it, try it with pork tenderloin, mashed potato and fresh apple sauce. Just fry half-inch slices. Fantastic.


3

A very common type of pudding is a pudding made from liquid thickened with starch. It is usually made with milk, but you can use other liquids as you see fit. Fruit juice will probably work best. For starch, use plain potato, corn or wheat starch. The "absolutely no fat" condition is very detrimental to the taste. A trick to make it taste richer would be to ...


3

Instant pudding contains a significant amount of cornstarch. It also contains less significant amounts of disodium phosphate and tetrasodium phosphate. All three of these ingredients will have an effect on cake. Starch absorbs water and gels during baking. This interferes with gluten formation to some degree. If you break down the starch in flour, which ...


2

I once ran into the same problem. I ended up making frozen pudding pops out of them. Boy were they a hit. I just put the pudding in several ice cube trays and a few wax coated paper cups. Pop them into the freezer. Insert plastic spoons or popsicle sticks when it gets frozen enough to hold the spoon or stick. . Serve with a smile, you are about to ...


2

Sour neutralizes sweet and vice versa. So you want to make a sour sauce with almost no sugar. The obvious idea is to use a fruit based sauce. Citrus goes really well with strawberries and cherries. Lemon, lime or maybe grapefruit juice should work well as base. Mix them with water to the desired acidity and thicken them with pectin or starch. Add zests for ...


2

The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses. You are using your mother's recipe. If your mother produced puddings that looked like the "risen" version of yours, there is only one answer - she cooled the puddings very ...


2

In Kerala style cuisine (which is what I'm most familiar with as an eater, not a cook) the rice is a short, white variety that is fried in ghee first. It's very similar to the short grain rice used in Japanese cooking. I have no idea how this would be packaged in the United States, it's just Rice (for the short grain), or long grain/Basmati rice here. I ...


2

the thickner can be changed, I personally have trouble working with both flour and cornstarch--found this out when making gravey. Instead we use Guar Gum & Xanthan Gum. My cooking classes suggested using tapioca, pectin, gelatin, or arrowroot. quick search on wiki givea a long list. Tradidionally arrow root is suppose to produce a shiney, smoother ...


2

The Industrial Product By way of example, this is the list of ingredients from Jello Vanilla Instant Pudding and Pie Filling mix (a very common brand in the US): Sugar Modified Cornstarch contains less than 2% of Natural and Artificial Flavor Salt Disodium Phosphate Tetrasodium Pyrophosphate (for Thickening) Mono- and Diglycerides (prevent Foaming) ...


2

Well, no one else has answered, so I will. I made the pudding again, this time I did the "dump" just as the milk and syrup started climbing the sides of the pan. Apparently the tiny temperature difference between that and "almost boiling over" was the difference. The second pudding was completely smooth. The recipe is great and it works just like ATK ...


1

Traditionally, for almost all of my recipes, the vanilla is added as soon as you remove the pot from the heat. You definitely want the heat to meld the vanilla flavor with the fats, but you don't want to cook it. I would highly recommend splitting the bean lengthwise and either adding them that way to allow milk access to the flavorful seeds, or simply add ...


1

I like to put the pudding mix in the bowl first and add the milk a little at a time, stirring or beating well after each addition, until you have smooth emulsion. Once the pudding mixture is smooth, add the rest of the milk and beat with your whisk as usual. Of course an electic mixer will help smooth it out as well.


1

It could be a bad quality pudding mix, improperly stored pudding mix, or a wrong ratio of mix to milk. In the case of badly dissolving powders, you want to be more careful. You should use the proper amount of liquid - start out with around 1.5 times more liquid than powder by volume, and make a slurry. When the slurry is smooth, mix it under the rest of ...


1

A storage method that will dry out your pudding will essentially be staling it. Starches retrograde (lose moisture) fastest between 17F and 46F (-8c and 8c). Unfortunately, this not only causes the starches to release moisture, they also revert to their crystalline form which can make them unpalatable. If you still want to do this, the refrigerator is the ...


1

It is difficult to give an authoritative answer because who knows what a "typical" pie might be like. It might be different for every person you talk to. I will therefore answer just for myself. All of the made-from-scratch pudding pies that I have made have been very similar- a lot of sugar and fat and some starch to make the gel. Usually recipes also call ...


1

As a replacement for gelatine I would use Arrowroot or Tapioca, it is similarily clear, but it has a lower viscosity in my experience. What do you mean by pudding? Custard? Then I would use cornflour or wheatstarch.


1

There's a recipe at Indian Food Forever, although I've never made it, tried it, or even heard of it before, so I cannot attest to the validity of the recipe. A quick Google search for "rabri" will turn up a few more links to recipes in the first page of results.


1

You can get away with what in Britain, we call 'pudding rice'. Generally speaking anything short and fat will do.



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