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Feb 21, 2007 03:42 PM

Mark Bittman's Pudding Recipe--Delicious!

In today's New York Times, Mark Bittman wrote about sweetened milk/cream for dessert. One of the recipes was for Vanilla/Chocolate pudding that only took 20 minutes plus chilling time. It sounded delicious and simple, so I gave it try. I now have ramekins full of pudding chilling in my fridge and I haven't been able to stop snacking on them. I made chocolate, and the pudding is rich, delicious, and creamy without being too thick, gloppy, or overly sweet like the commercial pudding I grew up with. I can't wait until dessert, when I can top the ramekins with freshly made whipped cream! So easy and so good.

Link to the recipe:

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  1. Wow, that was quick! I was thinking of making this tomorrow night. Glad to hear it's good.

    1. I used to sometimes make an even quicker and lazier version with pretty much the same exact recipe, in the microwave: get the milk hot (3-4 mins on high), then add the cornstarch and cook for about another 3-6 mins, stopping to whisk once a minute, until the mixture is thickened and has cooked a little bit. (Be sure to cook in a container that's sufficiently larger than the amount of liquid, and keep an eye on it so it doesn't boil over. A 4-cup pyrex measure is generally sufficient for the 2.5 cups milk, but it *will* boil over if you don't watch it)

      I have to admit I'm not a big cornstarch pudding fan, but I can't really tell the difference between stovetop and microwave. (Other than not having to stir constantly to avoid scorching on the bottom of the pot...)

      1. I have been thinking about the Maple Crema recipe from the same article. It looks absolutely wonderful.

        1 Reply
        1. re: Nyleve

          That's the one that caught my eye too...but it didn't seem as simple as the others.

        2. I must have measured my cornstarch wrong, because my attempt last night at the vanilla pudding from this recipe came out runny. It didn't set, it's quite liquid still in the ramekins. :(
          Flavor's good though. Will have to try again. The maple does look good, but too rich for me.

          8 Replies
          1. re: morebubbles

            Yeah, we tried it last night too, but used half skim milk and half whole: it was pretty runny, too. I think it's because we didn't use full-fat milk. Did you use whole milk?

            1. re: Jackaroo

              No, I used 2% milk- do you think that's it? only 1.3% difference... I thought that next time I'd try it using 1 T more cornstarch. I do have cream at home, but I'm iffy about fat, especially a large quantity like that. (I use cream sparingly in some recipes, like for sauces etc.) Pls let me know if you try different ways & what results you get.

              btw I used 1 T of butter instead of 2, although it says it's optional anyway, so that shouldn't be it.

              1. re: morebubbles

                Using 2% vs. whole milk is not 1.3% difference. By making that change you have in fact reduced the amount of milkfat in the recipe by almost 40%. I don't know if that would be responsible for the difference; this is just to point out that you've underestimated the effect of your alteration.

                1. re: Timowitz

                  I used full fat milk and it came out perfect. I would imagine that you would have to bump up the cornstarch quite a bit in order to compensate. Of course you could go the other way and use half and half!

            2. re: morebubbles

              My formula has always been 1/4 cup (4T) cornstarch for 2 1/4 cups milk. Cut it down to 2 cups milk if you want your spoon to be able to stand up in the ramekin.

              1. re: morebubbles

                The fat will make a difference but more likely than not it was heated long enough to fully activate the cornstarch.

                1. re: morebubbles

                  I tried to make this just last night and my attempt was the same -- seemed rather thick in the pot, but today in the ramekins (after overnight in the fridge), it is runny. I followed the instructions exactly. I appreciate the posting about common errors when using starch, but I don't think I did any of those. How thick should it be by the end? Perhaps I took it off the heat too soon...

                  1. re: MichelinStarChaser

                    I have made this quite a few more times and find that I have to leave it on the heat until it is really nice and thick. Sometimes I kept it on the heat up to 10-15 minutes until it looks glossy and thick. If I take it off too soon, the pudding is pretty runny. I usually bring a book or something into the kitchen so I don't get too bored!

                2. Below is very helpful info found at on the sensitivities of corn starch and all the errors that can lead to runny puddings! Interestingly, it's not the fat.

                  QUESTION: My recipe using corn starch seemed perfectly thickened when it was just cooked, but thinned and was watery after it cooled. What happened?

                  ANSWER: Corn starch mixtures that don't thicken at all, or thicken during cooking, then thin out during cooling are disappointing. One or more of the following may have caused the problem.

                  Too Little Liquid: If there is not enough liquid (water, milk, juice) in the mixture, the corn starch granules will not fully swell and remain thickened when the mixture cools. Adding a little more liquid (not more corn starch) is likely to solve the problem.

                  Too Much Sugar: A higher proportion of sugar than liquid (water, milk, juice) in a mixture can interfere with the swelling of the corn starch granules and prevent thickening during cooking and/or cause thinning during cooling. Adding more liquid (not more corn starch) will often solve the problem.

                  Too Much Fat: An excessively high proportion of fat or egg yolks in a mixture can interfere with the swelling of the corn starch granules and prevent thickening during cooking and/or cause thinning during cooling. Adding more liquid (not more corn starch) will usually solve the problem.

                  Too Much Acid: Acid ingredients such as lemon juice, lime juice or vinegar will reduce the thickening ability of the starch or prevent the mixture from thickening. Add them after the recipe is made. Increase the starch level slightly or stir acid ingredients in after cooking.

                  Too Much Stirring: Excessive or rough stirring with a wire whisk or even a spoon may break the starch cells and cause the mixture to thin out.

                  Too Much Heat: Use medium of medium-low heat when thickening a recipe with cornstarch. When reheating a cornstarch-based recipe, use a double-boiler and don't overheat the mixture, otherwise it will thin.

                  Excessive Cooking: Simmering or boiling a corn starch thickened mixture for an extended period of time may cause the starch cells to rupture and the mixture to thin.

                  Tasting: The digestive enzymes in a person's mouth will cause a properly thickened mixture to thin dramatically in just a few minutes. Be sure to use a clean spoon when tasting a corn starch thickened mixture to correct the seasoning.

                  Freezing: Freezing corn-starch thickened mixtures will rupture the starch cells and cause the mixture to thin out. adapted from