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Dave_L

Pudding

7 posts in this topic

I made pudding from scratch recently, using this recipe:
http://www.tasteofhome.com/recipes/easy-chocolate-pudding

The only problem is that it doesn't solidify adequately.

Could that be because I'm using non-fat milk, while the recipe appears to be designed for whole milk, considering the listed "Nutritional Facts"?

Do I need to use more corn starch?

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You're correct. More corn starch to compensate for the lack of fat in the milk.

Real pudding uses the protein in egg yoke to thicken the pudding vs corn starch. You should be able to check for the correct "thickness" using the finger test.

Run your finger across the back of the spoon after stirring. If the sides of the swipe stay sharp it should be thick enough. If not cook a little longer.

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Thanks :)

I've wondered how some of these dishes were "invented." It doesn't seem likely someone would stumble across these combinations of ingredients by accident.

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if the sides of the swipe stay sharp

I don't understand what that means.

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Thanks, I get it now.

But I think there's something intrinsically wrong with a phrase that requires a video tutorial to explain it. Just an observation. :lol:

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Point taken. That was a lesson I learned by observation. Pudding thickness was not the only lesson I learned from "the back of a long handled wooden spoon." I passed spoon testing on to my kids without the welts.

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