I need tips on "cooking" an instant pudding?!
I need tips on "cooking" an instant pudding?
i already tried twice and failed , on the pudding envelope thingy i got from the store it said i have to use 500ml of milk, boil 450ml and with the other 50 to mix the pudding with a bit of sugar , then add them in the boiling milk , the problem is the 50ml of milk u mix the pudding with aren't enough , and then when you add the weird thing into the milk it goes all chunky and the milk remains a liquid even if i stir for 10 minutes... can someone give me more specific help on "cooking" one? :P
Answers:
Mix the 50ml of milk with the sugar. This will liquefy the sugar, thus giving you more liquid to mix into the pudding. So after mixing 50ml of milk to the sugar, then take and mix to the pudding. You should get a uniform, lumpless paste. Add this to the 450ml of boiled milk. Stir until evenly blended.
The idea of adding part of the liquid to the pudding first is to have a paste instead of a dry ingredient added to the boiling milk to prevent it from lumping. The same thing is done when making a gravy, part of the liquid is added to the flour or starch and blended into a paste which is then added to the greater part of the liquid.
I don't know what kind of instant pudding you got, but the instanst pudding I get you add cold milk, stir, and put in the fridge. What you have doesn't sound like instant anything, sounds more like pie filling
First of all your recipe doesn't sound like any Instant Pudding recipe that I have ever used. Instant puddings don't have to be cooked.
Having said that:
If you cooking a pudding :
Place the 450ml of milk in the top part of a double boiler, cook uncovered, over boiling water, stirring constantly until thickened and starting to bubble.
(Mix the pudding and 50 ml of milk with the sugar. )
Remove the heated milk from heat and add a small amount of heated milk to the pudding mixture in a small stream stirring constantly. This lets the cold stuff heat up, and hopefully not clump. Continue blending. Hopefully this works.
There is a type of thickener called agar-agar that dissolves in boiling water.
If your thickener is gelatin, it dissolves best if softened in cold or cool liquid before it is added to the hot liquid.
If your thickener is arrowroot it should be added during the last ten minutes of cooking as it becomes less effective in thickening the longer it is cooked.
That's the best I can do without seeing the instructions/ingredients that you have.
The cooked pudding mixes, we have here, have you adding all the ingredients to the milk; placing in a double boiler over boiling water and stirring constantly until bubbling and mixture is reduced.
What was the brand you bought?
Here is a simple, not too sweet
Vanilla pudding recipe:
one half cup cup granulated sugar
1/3 cup plain flour
Dash of salt
2 eggs, at room temperature
2 cups milk
one half teaspoon vanilla extract
Combine sugar, flour and salt in top of double boiler. Stir in eggs and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla.
Place in container; cover. Refrigerate.
Hope this helps.