Who doesn't love pudding? This dessert has become a favorite of many people. Apart from being easy to make, pudding has a sweet taste, suitable as a dessert for cold-sweet food after a heavy meal, and as a snack when relaxing at home.
Even though it's easy, the process of making pudding still has to be done carefully so that the pudding that we make doesn't get runny easily. If the pudding is already runny, the enjoyment will be reduced for sure!
Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods. Well, for Elmer Lovers who are worried that the pudding will be runny, you should refer to the information on the tips below.
Water dose
To avoid runny pudding, make sure the amount of water does not exceed the amount stated in the serving suggestion, even reduce it slightly from what is specified. For example, the water listed on the package is 500 ml, so Elmer Lovers just add 400 ml of water. This is to keep the pudding from containing too much water.
Cooking process
The cooking process is also one of the processes that is considered so that the pudding is not runny. Pudding dough needs to be cooked until it boils to produce a dense pudding texture.
Serve immediately!
Pudding is a dessert that has a 'soft' texture, so it is advisable not to store the pudding for too long but to serve it immediately so that the texture of the pudding is still in its best condition.
Don't cover when it's still hot
Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.
Storage in the refrigerator
To store pudding in the refrigerator, make sure the pudding is cold or not hot anymore. Pudding is also not recommended to be stored in the freezer because it will create ice crystals which will make the pudding runny.
Don't keep it too long!
Don't keep the pudding for a long time, Elmer Lovers! Pudding that has been stored for too long will not feel fresh anymore and start to runny. Therefore, do not let the pudding stay in the refrigerator for days so that it does not runny.
Fruit pudding
If Elmer Lovers are fruit pudding lovers, then the fruit must be ensured to be dry before putting it in the mold. This is to avoid the addition of liquid to the pudding mixture.
So, those are the tips and tricks so that the pudding is not runny. Let's make the pudding right away! Check Lychee Pudding NeapolitanandTaro Choco Layer Puddingrecipe for inspiration to make a contemporary pudding
FAQs
To avoid runny pudding, make sure the amount of water does not exceed the amount stated in the serving suggestion, even reduce it slightly from what is specified.
How to keep pudding from getting watery? ›
How can I thicken my pudding? A simple way to thicken is with corn starch. 1 tbs of cornstarch will thicken 1 cup of liquid.
How do you fix runny instant pudding? ›
If your pudding is too thin, you may thicken it by adding cornstarch. To properly thicken instant pudding with almond milk, but you don't want to use cornstarch, you need to add a quarter cup more of the powdered pudding mix than in the original recipe.
What causes pudding to thicken? ›
A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.
How do you keep pudding moist? ›
After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.
What gives pudding its consistency? ›
It typically contains milk or cream, although there are non-dairy puddings made with plant-based "milk." Pudding is similar to custard in that they both can contain eggs and milk, but pudding is usually thickened with a starch, whereas custard is thickened by the eggs.
How do you make pudding thick water? ›
As a general rule, four ounces of a thin liquid can be thickened to pudding-thick consistency/“extremely thick” by stirring in three to four tablespoons of traditional powdered thickener into the liquid vigorously.
How does instant pudding thicken without heat? ›
Instant pudding mix is made of three primary ingredients: sugar, flavorings and modified cornstarch. When combined with a liquid, modified cornstarch will thicken the mixture more quickly than regular cornstarch and doesn't require heat — it's the ingredient that puts the “instant” in instant pudding.
Should you stir pudding? ›
Resist the urge to stir
Once your pudding is set and chilling in the fridge, you're done stirring. Nope, don't even give it a swirl before serving up in dessert dishes. Extra stirring after the fact will loosen up the rich texture of the pudding that you worked so hard to create.
How to fix runny rice pudding? ›
Rice pudding will thicken as it cools, but if you prefer your pudding thicker, you can whisk in a beaten egg while the pudding is warming and continue cooking until it's thickened. To thicken cooled, cooked rice pudding, fold in whipped cream.
If your rice pudding has ended up too thin, it is likely that it didn't cook it long enough at the end to thicken the custard. If it needs rescuing, pour it into a saucepan, heat, then stir in a bit of cornstarch mixed with cold water, a bit at a time, until the pudding thickens as needed.
Will pudding thicken in the fridge? ›
Try to make your pudding ahead of time and leave it in the refrigerator for at least two hours before serving. Trust us, the extra chill time will help improve the taste and could even help thicken up the pudding a bit more.
How do you thicken milk pudding? ›
Sugar: Sweeten the pudding with ½ cup of white sugar. Cornstarch: Three tablespoons of cornstarch thickens the vanilla pudding.
Why does custard go watery in the fridge? ›
An undercooked custard may initially appear thick but will slowly turn to soup as the amylase enzyme attacks the starch and breaks the custard down, usually as it sits under refrigeration.
