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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 ...


Slow cookers trap moisture so frequently result in"runny" results. Easiest, non interventionist solution: take the lid off for the last (or an additional) hour - more or less depending on results - on high.

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