Microwave pudding sediments

Unlike with stovetop recipes, you need not heat the major part of your milk first and then add the starch slurry, you can mix everything while cold. As with all similar microwave recipes, using a wide bowl (preferably with straight sides) is best suited for the job. Use short microwave intervals at medium power, give the mix a quick stir with a whisk every minute or so. You want to heat the milk as evenly as possible while keeping the starch more or less suspended. "Hot spots" will create the dreaded lumps, similar to not stirring well when cooking on the stove.

And when you reach a certain temperature threshold, the "magic" starts: gelatinization happens everywhere at roughly the same time and your whole mix thickens almost instantly. (Unlike in a pot, where it starts at the bottom.) Simmer half a minute longer or so, give it a final stir and your pudding is done.

When I wish to cook a pudding or sauce in the microwave, I heat most of the liquid ingredients (roughly 3/4th - 4/5th) in the microwave first. I keep a close eye on it and remove it just before it starts boiling (when I can see the liquid rise up the sides). The starches and sugars (and egg, if I use it) I have thoroughly mixed with the rest of the liquid portion (lukewarm, not cold) ready. I bring out the very hot liquid, add some to the lukewarm mix while stirring with a small whisk. I add more, enough so the lukewarm mixture is now fairly hot before adding it all back to the dish with the initial hot liquid.

At this point, the pudding or sauce has already thickened somewhat and I continue cooking it in the microwave. I've found doing it this way, the starches don't settle to the bottom nor does the pudding or sauce get even slightly lumpy. I prefer making milk-based sauces and puddings this way as I don't need to worry about it getting burnt on the bottom using the stove and I don't have to stand stirring the whole time.