I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settled I added apple and pineapple. Then I placed the whole mixture in the fridge and the custard was tasting fine at that time. But after a half hour of cooling, when I tasted the mixture it was bitter. I googled about the issue and found out that milk and pineapple are not good friends, but I don't want to waste the whole thing now. Is there any way to reduce the bitterness?


You can't. This is caused by an irreversible chemical reaction. The bitterness is there to stay.

If it is just a tad too much for you, you can try diluting: make more pudding and mix. But if it is the strong bitterness I know from mixing mix and fruit enzymes, that won't help either.

  • got it. thanks. Will try separating all the pineapple pieces and then diluting the mixture a bit. Hope that brings down the bitterness level. – Novice_JS Mar 7 '16 at 15:57
  • 1
    Indeed, the reaction happens mostly at the place where the pineapple touches the milk. If your pineapple was rather dry, scooping out a generous amount of pudding from around the pieces can help. If the pineapple's juice got mixed throughout the pudding, it won't be enough. You'll have to taste and see. – rumtscho Mar 7 '16 at 16:00

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.