What should the consistency of pudding be?
Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be.
We don't actually have "pudding" where I am from, so I am having trouble deciding if I have made a pudding or just some sort of chocolate creme or if pudding is nothing else but a glorified random chocolate creme.
I know there are different types of pudding, but still any guideline would be appreciated.
If it helps I am using a mixture of:
- cocoa - 150ml
- sugar - 300ml
- cream - 50ml
- cornstarch - 130ml
- milk - 820ml
I know I should measure some things by weight, but it's a long story. To clarify when measuring the cornstarch I shake the measuring cup until the starch is nice and compact, so it should be a lot.
What I get is a pudding that is thick, but if I angle the pot it still flows and tries to "escape". I am wondering if it shoul not be so thick that it would refuse to move even when the pot is angled?
Best Answer
It sounds to me like you are making your pudding almost as thick as it should be.
It should be able to stand up a little. In other words, if you spoon some into a desert cup or small bowl, it should make a pile. It shouldn't be solid like ice cream, it should be smooth, but still stay in a pile shape.
Do you have custard where you live? It should be similar to that in thickness. Though custard is very different from Chocolate pudding.
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Quick Answer about "What should the consistency of pudding be?"
It should be able to stand up a little. In other words, if you spoon some into a desert cup or small bowl, it should make a pile. It shouldn't be solid like ice cream, it should be smooth, but still stay in a pile shape.What is pudding like consistency?
Pudding is made by cooking the milk and sugar base and adding cornstarch to thicken the mixture. This leads to a semisolid consistency and creamy texture. It is usually served chilled, but it can be served warm or at room temperature.How thick should my pudding be?
The main way to thicken up pudding without adding additional thickeners is to make sure that you are aware of just how much you are mixing it up. If you mix it too vigorously, it can become too watery. If you mix it too little, the ingredients won't combine the way they should.Is pudding supposed to be watery?
If the mixture does not run and the little path you have drawn holds it's shape \u2013 as illustrated above with a photo of the pudding from my Southern Banana Pudding Tart \u2013 you have successfully \u201ccoated the back of a spoon\u201d and thickened your pudding/custard/etc.Dysphagia different type of consistency. what should pudding consistency look and feel like ?
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Answer 2
It is always somewhat soft when it is in the pot. You have to let it set. After 12 hours or so, the usual pudding can hold its own shape. That is, it won't flow if you angle the bowl, and you can invert a mold of it and it will keep.
That being said, this is just a tradition. You can certainly make it wetter, like porridge or some polentas, and enjoy it that way.
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