I love homemade pudding, and I make a lot of it. It is a dessert that you can make with basic pantry ingredients. I love it because you can use it in many different ways. Pudding is great on it’s own, but it also works well in a pie or as a layer in a trifle.
The one thing I do not like about homemade pudding is when it is lumpy and full of chunks. Most homemade puddings contain eggs. The trouble with eggs in your pudding is that if they are not added at exactly the right time, in exactly the right way, they will ruin the texture of your pudding. And I don’t know about you, but I like my pudding smooth and creamy, not full of bits of cooked eggs.
So, here is my tip for getting smooth and yummy homemade pudding. You strain it.
I know it is a pretty simple trick, but it works so well. As soon as I am done cooking the pudding, I put it through a strainer. This way all the chunks of cooked eggs, that give it the bad texture, get strained out. The eggs are in the strainer and the smooth yummy pudding is in the bowl. Doing this gives you perfect pudding every time.
Hey, good idea!
Tina @ Mommy's Kitchen
Thanks for the tip Lynn. I have the chocolate peanut butter pudding desset on my menu for next month. I cant wait. I did make homemade pudding for a coconut cream pie that stuff was sinful. There is no pudding better than from scratch.
.-= Tina @ Mommy’s Kitchen´s last blog ..Snow Ice Cream, Snow Day FÜN and Paula Deen in our Backyard! =-.
Jenna @ Newlyweds
Oh your so right, I’ve been know to “cook” the egg before straining makes it so much easier. I’ve used this trick for any custard type dish, even when making egg nog.
Great tip. Another texture issue that happens with homemade pudding is the film that forms. This can be avoided by placing plastic wrap directly on the pudding after cooking; just make sure to let the pudding cool 10 minutes or so before doing this.
.-= Veronica M.´s last blog ..French Silk Pie with Stabilized Whipped Cream =-.
If you temper your eggs first, you won’t get cooked, clumped eggs in your pudding.
Take a small amount of your hot liquid/pudding, and add to the eggs. Then gradually add that to the hot stuff. No more cooked eggs.
Help – I tempered my eggs before mixing in AND then put thru a sieve. I still have tiny bumps. Any ideas what might gone wrong? Haven’t eaten yet – will see.
I have a question…What about puddings you can’t strain like rice pudding? Can I strain the eggs first to get rid of the clear part that won’t mix?
@Melodie, I have never tried that. I am not sure it would work the same, but it would be worth trying.
That’s one of those “why didn’t I think of it?” ideas. Thanks for the tip!