Arrowroot powder made the pudding smooth, but it was gummy and the texture was what I imagine a frog’s tongue to be like. I’ve tried many types and in the end cornstarch wins for achieving the perfect consistency. While not having bits of cooked egg yolk helps, I’ve learned that the real secret to a smooth pudding is in the thickener. Spooning into a pie crust ( This is my favorite homemade, flaky pie crust) But imagine how beautiful that golden yellow pudding would compliment the color of these ramekins! The last time, I decided to try preparing it as though I was preparing pudding and see how it turned out.Īlways one to push things one step further, or in this case two, I wanted to see how it would set up for a vanilla pudding pie… and if Hannah could make it without any help. But when I remind him he’s not the only one around here and bake that Boston Cream Pie, I always marvel at how easy the vanilla filling is to make and how well it turns out, not to mention how delicious it is! He likes his pie description to be preceded by words like “ apple” and “sweet potato”, etc…. Then twice, maybe three times a year, I’ll indulge my eldest (Who am I kidding?- And myself too!) and make my Boston Cream Pie recipe.
Using just yolks never seems to make the tempering go any “smoother.” No matter how thoroughly I seem to temper the eggs, I always get those nasty little bits of cooked egg.
It’s either very loose and becomes watery after a day or it will have the dreaded egg chunks in it.
The problem always seems to be that I never have a consistency that is appetizing. Since we’ve acquired laying hens and a family milk cow, I’ve been trying to find recipes that use up the largest amount of those ingredients as possible because let’s face it, vanilla pudding is a whole lot quicker to prepare than an angel food cake (to use up some eggs) or cheese (to use up the milk). I’ve tried many, many different recipes for vanilla pudding over the years.
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