Why won't my pudding thicken up?
Some of you might have noticed recently I am dabbling with pudding. Well - to no avail.
This is my recipe:
- yolks - 1
- cocoa - 30ml
- sugar - 60ml
- butter - 10ml
- milk - 164ml
- starch - 14ml
And the pudding just won't thicken. Once I even tried with double the amount of corn starch.
I have no idea what is going on, 14ml of corn starch is approx. 8.4g. I am using such tiny measures, because I am still testing it and would not like to end up with a big batch of yuck!.
In addition my hotplates are stupid and even the lowest setting is way too strong and burns anything you attempt to cook on it, that is why I decided to stir the pudding with a mixer/electric beater to ensure it will be stirred so fast - it will not have a chance to burn.
I will be getting a new oven soon, but in the meantime I would appreciate any advice.
Best Answer
You are probably stirring the pudding too much. Cornstarch starts thickening at about 205°F/95°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.
It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.
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Quick Answer about "Why won't my pudding thicken up?"
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.How can you thicken up pudding?
How to Thicken Pudding?How long does pudding take to thicken?
Thickening the Pudding Puddings are thickened in several ways: Using starch: In order for the starch granules to open up and actively absorb liquid, the mixture needs to come to a boil (1-3 minutes, until it starts to thicken). Stir constantly to prevent the mixture from burning.Tame Impala - Why Won't They Talk to Me? (Official Audio)
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Answer 2
My pudding was not setting too despite everything perfect I thought I did. But finally I deciphered, I was using cold milk and cold egg just out of fridge. Either it should be on room temp or slightly warm milk.
Answer 3
You need to add eggs. About 6 tempered and beaten eggs for a quart of milk. Temper with the hot mixture of milk, sugar, and starch.
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