We all like instant puddings. This is probably the best thing since (dare to say?) Slice bread. This is an essential ingredient for making instant desserts, such as chocolate cookies or cream frosting on our favorite pineapple orange cake. But what happened to its predecessor, homemade pudding? Considering the busyness and busyness of today's busy chefs, I think this old-fashioned dessert is worth a look. It's creamy and delicious, and totally outweighs the convenience of this quick blend.
Here are more reasons to make a stove pudding:
This is a great way to run out of excess egg yolk.
Ever wondered what to do with the remaining egg yolks when making pastry or angel food cakes? Homemade pudding is your answer. Its simple formula requires those sunny centers (not white) to create a moist and delicious texture.
This is a great kitchen dessert.
In addition to the egg yolks, the old-fashioned pudding recipe requires basic ingredients, and you probably already have most of them on hand. Think of sugar, salt, cornstarch, milk and a piece of chocolate. (Well, chocolate never lasts long in my house, so you may have to stop at the store to buy that.)
You can customize the flavor.
For those who like to be creative in the kitchen, homemade pudding is the ideal choice. Simple recipes can be extended to build any flavor you can dream of. White chocolate with cinnamon? Yes Dark Chocolate and Raspberry Extract? Is it delicious peanut butter 'n' banana? God.
The proof is indeed in the pudding.
The fact is that old-fashioned puddings are richer and more delicious than pre-made or ready-to-eat mixed foods. Once you have it, you will never be able to compare the two again. Slow cooking on the stove is the ultimate comfort food.
Did you sell it? I thought so. Our test kitchen has devised the best way to make puddings at home.
How to make puddings obsolete
Ingredients
Tools
Step 1: Combine the first three ingredients
In a large saucepan, mix sugar, corn starch, and salt. We add corn starch for two reasons. First, it can thicken the egg thick, and second, it can prevent the egg from coagulating after heating. (You definitely don't want a bite of scrambled eggs in the pudding.)
Step 2: Add milk and cook gently
At this point, you will be challenged to perform multiple tasks. Pour the milk slowly into the pan while gently stirring the ingredients. Stir until the mixture reaches a smooth consistency. Then, set the burner to medium heat. Make sure to continuously stir the pan until the liquid begins to thicken and foam. Don't try to leave it unattended, your pudding may burn!
Test Kitchen tip: If you are a connoisseur of kitchenware like me, you can use a flat sweeper to reach all corners of the bottom of the pan. This extra coverage will ensure you beat every drop of milk.
Step 3: Reduce heat and stir
After the pudding begins to foam, reduce the heat to a low level. Continue to stir slowly for 2 minutes, then remove from heat.
Step 4: Carefully add egg yolk
Mix egg yolks with a small portion of hot custard sauce in a small bowl and stir well. This heats the eggs to a higher temperature, so they can mix into the pudding more smoothly without setting. Pour the yolk mixture into a pan. Stir again.
Step 5: Reheat
Boil the pan again. Continue cooking and stir for 2 minutes.
Test Kitchen tip: It may seem unnecessary, but it is actually very important. why? The extra cooking time kills an enzyme called alpha-amylase in raw egg yolk. If the enzyme remains in the pudding, it is likely to turn into a ball of water.
Step 6: Add chocolate (or other flavors)
Add chopped chocolate. (Must smell it-I absolutely love the taste of cooking chocolate.) When the chocolate is completely melted, remove the pan from the heat. Fill it up by stirring the vanilla extract. Let the mixture cool for about 15 minutes, stirring occasionally to keep it smooth.
Test Kitchen Tip: You can add many different flavors. Try heating the chocolate with some cayenne, or throw away the chocolate and make vanilla pudding with some cinnamon? Get creative!
Step 7: Cover with plastic wrap and cool
After the pudding has cooled slightly, transfer it to a bowl. Press the cling film on the surface of the pudding to prevent skin formation. The pudding is just milk protein (casein), which dries out due to evaporation. It forms a thin layer of rubber on the dessert. It won't hurt you. If this happens, just scrape it off with the edge of a spoon.
Test kitchen tips: No cling film on hand? You can also prevent skin formation by adding a thin layer of butter. To do this, lightly dip a little butter on the surface of the hot mix until a thin layer of butter accumulates on top of it. Refrigerate the pudding for several hours until it becomes cold. If you can wait patiently for that long, you will get extra rich and creamy desserts that will go to great lengths. Do not stir the pudding after it has been set. It will start to thin the rich texture.
Step 8: Enjoy yourself!
Now that you are a pudding expert, you can achieve a variety of flavor combinations simply by mixing and matching the ingredients. Here are some getting started guides:
Here are more reasons to make a stove pudding:
This is a great way to run out of excess egg yolk.
Ever wondered what to do with the remaining egg yolks when making pastry or angel food cakes? Homemade pudding is your answer. Its simple formula requires those sunny centers (not white) to create a moist and delicious texture.
This is a great kitchen dessert.
In addition to the egg yolks, the old-fashioned pudding recipe requires basic ingredients, and you probably already have most of them on hand. Think of sugar, salt, cornstarch, milk and a piece of chocolate. (Well, chocolate never lasts long in my house, so you may have to stop at the store to buy that.)
You can customize the flavor.
For those who like to be creative in the kitchen, homemade pudding is the ideal choice. Simple recipes can be extended to build any flavor you can dream of. White chocolate with cinnamon? Yes Dark Chocolate and Raspberry Extract? Is it delicious peanut butter 'n' banana? God.
The proof is indeed in the pudding.
The fact is that old-fashioned puddings are richer and more delicious than pre-made or ready-to-eat mixed foods. Once you have it, you will never be able to compare the two again. Slow cooking on the stove is the ultimate comfort food.
Did you sell it? I thought so. Our test kitchen has devised the best way to make puddings at home.
How to make puddings obsolete
Ingredients
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 chopped dark chocolate candy bar (6.8 oz)
- 1/2 teaspoon flavored extract. We like vanilla, but you can try flavors like almond, orange or mint.
Tools
- Large saucepans (like the new cookware range from Taste of Home)
- Sweep (standard also works)
- Small bowl
- plastic wrap
Step 1: Combine the first three ingredients
In a large saucepan, mix sugar, corn starch, and salt. We add corn starch for two reasons. First, it can thicken the egg thick, and second, it can prevent the egg from coagulating after heating. (You definitely don't want a bite of scrambled eggs in the pudding.)
Step 2: Add milk and cook gently
At this point, you will be challenged to perform multiple tasks. Pour the milk slowly into the pan while gently stirring the ingredients. Stir until the mixture reaches a smooth consistency. Then, set the burner to medium heat. Make sure to continuously stir the pan until the liquid begins to thicken and foam. Don't try to leave it unattended, your pudding may burn!
Test Kitchen tip: If you are a connoisseur of kitchenware like me, you can use a flat sweeper to reach all corners of the bottom of the pan. This extra coverage will ensure you beat every drop of milk.
Step 3: Reduce heat and stir
After the pudding begins to foam, reduce the heat to a low level. Continue to stir slowly for 2 minutes, then remove from heat.
Step 4: Carefully add egg yolk
Mix egg yolks with a small portion of hot custard sauce in a small bowl and stir well. This heats the eggs to a higher temperature, so they can mix into the pudding more smoothly without setting. Pour the yolk mixture into a pan. Stir again.
Step 5: Reheat
Boil the pan again. Continue cooking and stir for 2 minutes.
Test Kitchen tip: It may seem unnecessary, but it is actually very important. why? The extra cooking time kills an enzyme called alpha-amylase in raw egg yolk. If the enzyme remains in the pudding, it is likely to turn into a ball of water.
Step 6: Add chocolate (or other flavors)
Add chopped chocolate. (Must smell it-I absolutely love the taste of cooking chocolate.) When the chocolate is completely melted, remove the pan from the heat. Fill it up by stirring the vanilla extract. Let the mixture cool for about 15 minutes, stirring occasionally to keep it smooth.
Test Kitchen Tip: You can add many different flavors. Try heating the chocolate with some cayenne, or throw away the chocolate and make vanilla pudding with some cinnamon? Get creative!
Step 7: Cover with plastic wrap and cool
After the pudding has cooled slightly, transfer it to a bowl. Press the cling film on the surface of the pudding to prevent skin formation. The pudding is just milk protein (casein), which dries out due to evaporation. It forms a thin layer of rubber on the dessert. It won't hurt you. If this happens, just scrape it off with the edge of a spoon.
Test kitchen tips: No cling film on hand? You can also prevent skin formation by adding a thin layer of butter. To do this, lightly dip a little butter on the surface of the hot mix until a thin layer of butter accumulates on top of it. Refrigerate the pudding for several hours until it becomes cold. If you can wait patiently for that long, you will get extra rich and creamy desserts that will go to great lengths. Do not stir the pudding after it has been set. It will start to thin the rich texture.
Step 8: Enjoy yourself!
Now that you are a pudding expert, you can achieve a variety of flavor combinations simply by mixing and matching the ingredients. Here are some getting started guides:
- Make it Mocha: At the beginning of the recipe, stir 2 teaspoons of instant coffee powder with the sugar mixture.
- Add some calories: Replace regular chocolate with Mexican chocolate.
- Combines sweetness: Substitutes white chocolate and orange extract for a fruity flavor.