How to scale up pudding recipe 10x?
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how better to scale the ingredients? Is the sugar interfering with the gel? Do I need to change the ratio of the thickeners? Should the proportions be different? Any thoughts?
Best Answer
Scaling out a recipe is often more difficult than just "multiplying" the ingredients. In the Book Ratio they have a chapter on Custard:
The standard ratio is bedrock, 2 to 1; 16 ounces milk blended with 8 ounces (4 large) eggs will result in 24 ounces of an excellent custard. Large eggs are about 2 ounces each, which makes custards easy to manage without a recipe: a cup of milk and 2 eggs, or ½ cup of milk and 1 egg. But 1 large egg will set three-quarters of a cup of milk into a perfect custard. So, as with all ratios, and recipes, it can vary. If you intend to turn the custard out and it needs to hold its shape, stick with the basic ratio. Extra yolks are often added for texture and richness. The quantity of sugar and the quantity of fat also affect the final outcome. If you’re using a lot of sugar, you may need to add a little more protein for structure. If you’re using only heavy cream, you may need less.
Ruhlman, Michael. Ratio (Kindle Locations 3475-3481). Simon & Schuster, Inc.. Kindle Edition.
Simply doubling a recipe is usually pretty straight forward...the more you scale upwards the more 'out of alignment' your ratios become (particularly where eggs are involved).
Without your base recipe I have to warn 'your mileage' may vary' So be prepared to tweak it to your taste.
Pictures about "How to scale up pudding recipe 10x?"
Can you overcook pudding?
Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees. We take cr\xe8me anglaise off the heat when the mixture registers 175 to 180, but when making the base for ice cream we push the temperature to 180 to 185 for maximum thickness.What makes pudding grainy?
If, while you are waiting for the milk mixture to simmer, you combine the sugar and eggs too early but do not whisk often, the sugar can start to coagulate the eggs, which will result in a grainy final texture.How do you keep pudding from getting lumps?
Butter: Just a touch of butter is whisked into the hot pudding. This adds a touch of richness that takes this pudding over the top.Caramel Custard Pudding [Best Recipe]
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