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 ...
- 58.6k
16
votes
Accepted
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 ...
- 136k
14
votes
Accepted
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 ...
- 16.5k
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 ...
- 2,785
11
votes
Accepted
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, ...
- 136k
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 ...
- 58.6k
6
votes
Accepted
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 ...
- 15.8k
6
votes
Accepted
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 ...
- 58.6k
6
votes
Accepted
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 ...
- 4,694
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 ...
- 73.8k
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 ...
- 3,963
5
votes
Accepted
Why won't my pudding thicken up?
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 ...
- 43.5k
5
votes
Accepted
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 ...
- 136k
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 ...
- 11.9k
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 ...
- 15.8k
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 ...
- 80k
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 ...
- 136k
4
votes
Accepted
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 ...
- 136k
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. ...
- 73.8k
4
votes
Accepted
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 ...
- 136k
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 ...
- 58.6k
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...
- 20.5k
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 ...
- 203
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 ...
- 18.3k
3
votes
How to get instant pudding to come out smooth?
Many chefs and home cooks will push a variety of sauces and custards through a strainer or sieve to achieve a smooth consistency. They same technique can be applied to pudding.
- 73.8k
3
votes
Accepted
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 ...
- 3,138
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 ...
- 29.7k
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 ...
- 73.8k
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 ...
- 29
2
votes
Accepted
What should the consistency of pudding be?
It sounds to me like you are making your pudding almost as thick as it should be.
It should be able to stand up a little. In other words, if you spoon some into a desert cup or small bowl, it should ...
- 6,334
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