Hot answers tagged

14

I've never made a baked rice pudding before but I have a couple of guesses at what went wrong... 1. Chosen rice preparation method caused loss of needed starch. First, I don't think the type of rice matters much but I will say that your method differs from the standard method in the US for cooking rice. Generally, we boil the rice with about twice the volume ...


11

I don't know why this pudding is especially "easy" -- it's similar to other pudding I've made. Perhaps I've always taken the easy road... Salt is a flavor enhancer that makes nearly everything taste better (e.g., enhance sweetness, reduce perception of bitterness. There are many more links on that topic; that was the first reasonable one I saw.) I ...


11

Absent the cake portion, the ingredients are precisely as listed for the Waitrose White and Dark Chocolate Tiramisu. Recipe and image courtesy of Waitrose.com As @ChrisH has suggested, someone may have been modifying the recipe to use ready-made cake, such as a Madeira. Coffee chocolate syrup 200ml strong coffee 1 tbsp demerara sugar 75g plain ...


11

The problem is not the chocolate, it is the temperature. I don't know what exactly you refer to by "the temperature of starch gelatinization" - the gelatinization of starch is a long, continuous process, that happens long after the starch has swollen and thickened. It is the process that is responsible for bread going stale - but not the process of ...


8

Unlike with stovetop recipes, you need not heat the major part of your milk first and then add the starch slurry, you can mix everything while cold. As with all similar microwave recipes, using a wide bowl (preferably with straight sides) is best suited for the job. Use short microwave intervals at medium power, give the mix a quick stir with a whisk every ...


6

If you never prepared the recipe as written (which appears to be the case), you have no basis to tie the way it tastes when doubled to doubling it, rather than to the proportions of the original recipe. Based on many years of making many things in many sized batches, if I double a recipe and want it to taste the same as the original recipe, I double the ...


6

The absolute minimalist version needs 2 ingredients: 1 part short-grain rice, cooked in 4 parts milk If cooked long enough and especially when stirred diligently, the rice will release enough starch to create a creamy, mushy texture, like risotto. But for rice pudding, the rice is usually cooked softer than risotto, which should have a bit of a “bite”. ...


6

Here is a good article explaining the different types of molasses. Excerpt: True treacle dates back to Victorian times. The pale, refined molasses is notably sweeter and has a much more mellow flavor than molasses. Nowadays, treacle is a blend of molasses and refinery syrup. It ranges in color from light gold to nearly black. British treacle can be ...


5

You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly ...


5

A weeping custard is practically always an overheated custard. First wait that your pot has cooled down sufficiently before adding the eggs (somewhere below 70 C is good), temper them instead of throwing them into the pot, and steam using a thermometer, not a clock. Try 85 C as the first goal and see if it works well or needs adjustment.


5

When I wish to cook a pudding or sauce in the microwave, I heat most of the liquid ingredients (roughly 3/4th - 4/5th) in the microwave first. I keep a close eye on it and remove it just before it starts boiling (when I can see the liquid rise up the sides). The starches and sugars (and egg, if I use it) I have thoroughly mixed with the rest of the liquid ...


4

This will only thicken by reduction if you leave it on for a really long time. At least 8 hours of simmering, but better to use more than 16, and then you'll get a flavored kaymak. The way it thickened is much more likely to have been raspberry pectin. Many berries have sufficient pectin to thicken when they happen to be used within the optimal sugar and ...


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 ...


4

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 is,...


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

Mixing them together would give you a sauce (if incorporated properly first). It could be an interesting new thing if you need it, but I can't imagine that many places to use it. For me, this is clearly intended as a Tiramisu recipe, slightly non-traditional. Somebody left out the lady fingers. You mix the first ingredients to make moccha, then pour it ...


4

update: It seems that the salts used in instant pudding are heat stable (one turns into the other one at 450°C), so it's possible that it might work by following the cooked directions ... but I'd advise a slurry as a backup. You're going to have to add something to fix it. Either more gelatin (to have it set cold), or starch to have it set when boiling. I'...


4

Sometimes it is, sometimes it isn't. Depends on what the manufacturer put inside. The term "pudding" is somewhat broadly defined. It can include eggs, or starch, or both, or even be applied to kinds of dessert which are not made from thickened milk. "Custard" is somewhat more specific, I would insist that a custard is always egg thickened, and that the ...


4

Treacle is a more general term meaning a syrup formed during the sugar refining process. It can range in color and consistency. Black treacle is molasses, but there are lighter versions of treacle. Of course, the flavor profiles will be different depending on the type of treacle. For toffee pudding, the use of molasses will work, but the flavor will ...


4

Yes, both processes are valid ways of making pudding (not roux). You can either dissolve the starch in a little cold water first and then gradually warm it up, or you can dissolve the starch in all of the cold water and then start warming it up. After it is warmed up, you can bring it to a boil. The "dump all together" method is the more tedious ...


3

It looks like it could be a variation of this recipe for White Chocolate Mascarpone Cream from Great British Chefs : 50g of white chocolate, (I used Godiva white chocolate pearls) 2 eggs, yolks and white separated 100g of caster sugar 1 vanilla pod 250g of mascarpone cream cheese 150g of dark chocolate, (I used Godiva dark chocolate pearls) Melt the white ...


3

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) ...


3

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.


3

If you are interested in food safety alone, there is no problem. You might get a bit of a "starchy" or "floury" taste, but not necessarily so. The main ingredients are some kind of starch, sugar or other sweeteners, flavour and possibly some additives. None would pose a problem if eaten raw. But the real issue is that the texture of your dessert may be off:...


3

After they're stuck to the bowl, lightly "fold" them in. Youtube search for "Folding Ingredients" here...


3

Without the actual recipe to work with it's hard to suggest precise modifications (I don't have the cookbook you mention), but it's quite possible that store-bought puddings have more gelatin and/or gum-like ingredients. Gelatin can be added to a ganache (normally some combination of chocolate and cream, with a low-gloss finish) to achieve a "mirror glaze", ...


3

Yes, you can use fruit juice instead of some or all of the milk in bread pudding. As Juhasz points out, whether or not the result will "really" be bread pudding is open to debate. Since bread pudding is basically bread + custard, I looked up recipes for custard made with fruit juice and no milk. There are some custards made with fruit juice ...


3

How hot is the pudding? At or near boiling the egg will be set by the time you can stir it in, certainly by the time you can serve it. One egg in a couple of pints of piping hot (semi) liquid will be at temperature almost immediately.


3

As stated in my answer to the question you reference, my experience is using sous vide to achieve these results. You will need about 180F (82C) for about 40 minutes using sous vide. It can probably be done in the oven, keeping track of temperature and viscosity, but in this case, it's probably quicker to use the stove top. If you are worried about ...


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 ...


Only top voted, non community-wiki answers of a minimum length are eligible