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
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
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 ...
- 15.7k
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
Achieving 'glossy', ultra smooth pudding texture
From my experience what really helps with the glossy texture is butter. The more you add the glossier it becomes.
But then if you mean clumpiness then for that I sift the cocoa powder before putting ...
- 21
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