Have the ingredients at room temperature. Leaving the milk and eggs outside for half an hour before starting the pudding helps to obtain a better consistency.
Sifting dry ingredients. Dry ingredients should be sieved to prevent starch from clumping.
Opening starch with milk. Starch should be opened by whisking it with milk in a separate bowl, instead of mixing it directly with the milk in the pot.
low heat. The pudding should be cooked by stirring slowly over low heat. Cooking over high heat may cause the pudding to stick to the bottom or deteriorate its consistency.
Continuous mixing. In order for the pudding to be smooth, it should be stirred constantly until you remove it from the stove.
Adding butter and vanilla. Adding butter and vanilla towards the end of the cooking process increases the consistency and flavor of the pudding.
Filtration. Passing the pudding through a strainer or blender helps to obtain a smoother consistency.
Use of stretch film. The pudding should be covered with stretch film while it is hot to prevent it from forming a crust.
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