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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?

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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 it into the bitter pudding. But if it is the strong bitterness I know from mixing milk and fruit enzymes, that won't help either.

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  • got it. thanks. Will try separating all the pineapple pieces and then diluting the mixture a bit. Hope that brings down the bitterness level.
    – Kodin
    Mar 7, 2016 at 15:57
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    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, 2016 at 16:00

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