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17 votes

Reducing sugar in pudding

For this answer I am assuming the flan-type of pudding, where a liquid (e.g. milk) is cooked with starch until thickened. Sugar is for the thickening process pretty irrelevant, which means you can ...
Stephie's user avatar
  • 60.1k
16 votes
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How can I prevent curdling when adding fruit to milk?

All you have to do is to make sure you don't acidify your milk. It curdles with acid; the procedure you describe (adding fruit that exudes acidic juice, then bringing to a boil) is basically a recipe ...
rumtscho's user avatar
  • 139k
14 votes
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How did I screw up this rice pudding recipe?

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 ...
Catija's user avatar
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11 votes

Missing recipe name and method

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 ...
Giorgio's user avatar
  • 2,755
11 votes
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Does chocolate inhibit cornstarch gelatinization?

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, ...
rumtscho's user avatar
  • 139k
8 votes

Microwave pudding sediments

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 ...
Stephie's user avatar
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8 votes
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What does “settled” mean when making puddings?

As I said in the comments, the almonds are weighed, so it's not about how to pack a volume measure. The wording is ambiguous, not helped by the odd (to modern eyes) use of semicolons. Initially I ...
Chris H's user avatar
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6 votes
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What is the difference between molasses and treacle?

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 ...
myklbykl's user avatar
  • 5,094
6 votes
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What is the measure for scaling cinnamon if you double a recipe?

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 ...
Ecnerwal's user avatar
  • 18.7k
6 votes
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What is the minimal set of ingredients that English rice pudding can be made with?

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 ...
Stephie's user avatar
  • 60.1k
6 votes

How can I prevent curdling when adding fruit to milk?

When you are adding the acidic ingredient is not clear from your description, but curdling usually happens when the acidic ingredient is added to a dessert base that is 145F (63C) or hotter. Either ...
moscafj's user avatar
  • 76.1k
5 votes

Microwave pudding sediments

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 ...
Jude's user avatar
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5 votes
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How do I keep a custard from breaking?

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 ...
rumtscho's user avatar
  • 139k
5 votes

Steam pudding in square bowl

You can use the square dish. If the opening is smaller than the base inside the bowl (unlikely) then you will not be able to get it out in one piece. In any case you should be extra careful when ...
dbmag9's user avatar
  • 12.1k
5 votes

How can I prevent curdling when adding fruit to milk?

If you object to neutralizing the acid, the only other solutions I can imagine are: "Use less fruit" so that there is less acid relative to the overall mixture. "Change from milk to ...
Ecnerwal's user avatar
  • 18.7k
4 votes

Missing recipe name and method

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 ...
rumtscho's user avatar
  • 139k
4 votes

Accidently mixed instant and cooked pudding packages

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 ...
Joe's user avatar
  • 81k
4 votes

What is the difference between molasses and treacle?

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. ...
moscafj's user avatar
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4 votes
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Is custard powder(powder mix) is same as pudding mix powder?

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 ...
rumtscho's user avatar
  • 139k
4 votes
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Pudding vs. laundry starch - Add water gradually or all at once?

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 ...
rumtscho's user avatar
  • 139k
4 votes

Can instant pudding be made without milk?

Okay, so instant pudding can be made with water. Full disclosure - I asked my son to make the first batch, and it was incredibly thin. He may have added too much water. Both chocolate and vanilla ...
Aaron Cicali's user avatar
3 votes
Accepted

How do I distribute fillings evenly in flan/pudding mix?

After they're stuck to the bowl, lightly "fold" them in. Youtube search for "Folding Ingredients" here...
Max's user avatar
  • 20.4k
3 votes

Achieving 'glossy', ultra smooth pudding texture

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 ...
wordsworth's user avatar
3 votes

Mixed instant and cook and serve pudding

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 ...
Stephie's user avatar
  • 60.1k
3 votes

Missing recipe name and method

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 ...
Cindy's user avatar
  • 18.3k
3 votes
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Bread and butter pudding - but with juice?

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 ...
csk's user avatar
  • 3,148
3 votes

How do I know a beaten egg has “set” while cooking stovetop rice pudding?

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 ...
Tetsujin's user avatar
  • 29.8k
3 votes

Can one make a pourable custard by baking in an oven?

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 ...
moscafj's user avatar
  • 76.1k
3 votes

How can I prevent curdling when adding fruit to milk?

I prepare orange milk pudding and the milk does not curdle. The thickened milk has to be cooled completely and then we add orange juice and pulp into the milk. The milk does not curdle. If the orange ...
indrani sen's user avatar
2 votes

Why won't my pudding thicken up?

My pudding was not setting too despite everything perfect I thought I did. But finally I deciphered, I was using cold milk and cold egg just out of fridge. Either it should be on room temp or slightly ...
Sophie's user avatar
  • 21

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