I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse
i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the
What type of Rice is best for Indian Style Rice Pudding?
I would like to make fat-free pudding like Jello fat-free pudding mix, but I don't want to use a box mix. Is there a way to make fat-free pudding from scratch?
Can china grass (agar-agar) be substituted in place of gelatin when making pudding? Or is there any other ingredient i could use as a substitute that could give
Last night I made a vegan banana pudding pie for Pi Day, and despite the quality of the pie as a pie, I was left wondering if I had gotten the pudding texture r
I have tried making pudding from recipes that have cornstarch and one with flour. Neither has the same smoothness of the cooked packaged mixes. What is the magi
How can you make instant chocolate pudding come out smooth and even consistency instead of having little chocolatey clumps in it? Could something be wrong with
Excellent butterscotch pudding has been a Holy Grail of mine for forever. I have an idea of exactly what I want, but I've never accomplished it. Either the flav
I would like to make a simple vanilla sauce for my cake. So far, my idea is to cook a sweet cream pudding (using a pudding mix from a bag), and then enrich it w
I've got a recipe that calls for adding a box of instant pudding mix to a box of cake mix (along with eggs, water, and oil) to make a cake moister. And there ar
My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding
I cooked it for 30 min over medium high heat, stirring frequently. I used 2% milk. It didn't thicken completely, but eventually I removed it from heat, thinking
I've got a package of Reese small pearl tapioca in front of me, ready to make tapioca pudding, but I forgot to factor in the recommended overnight soak. Is it p
Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sug
So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30min
I would like to create a pudding with vanilla + cocoa pudding powder, from the same brand. Can I combine the two safely(cooking them all at once)?
Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, ligh
I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this sit