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Feb 9, 2009 06:36 PM

My chocolate pudding won't set??

I kinda modified a recipe and am not sure why it won't set and if its even salvageable?

I put 3 cups of milk on the burner let it warm up. In a separate bowl I mixed: 2 tbl butter, 1/5 cup white sugar, 2 egg yolks, 2/3 cup corn starch, cocoa powder. I whisked them in together and added some chocolate chips. Placed in frig to chill - its been about 3 hours. Its still liquidy. What happened?

I feel like I just wasted all these ingredients!! Can I reheat it and start again? I feel so bad for wasting...

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  1. Did you heat the mixture once you added the cornstarch mixutre? You need to do that to get the setting effect of both the starch and the yolks - otherwise it will just be gloppy with the risk or salmonella poisoning from the uncooked eggs. The minimal heat from just letting it "warm up" isn't near enough.

    2 Replies
    1. re: maisonbistro

      Yep, I agree. The eggs needed to be at least 180 degrees after being added and unless the corn starch reached a boiling temperature for a time after being introduced to the rest of the total ingredients the corn starch will be ineffective.
      If it were me, I'd try bringing it back up to temperature (very slowly while stirring constantly) and keep it bubbling for a few minutes before putting it back in the cold spot.
      Nothing ventured, nothing gained.

      1. re: todao

        I think thats exactly what I did wrong. I reheated did as you said above and noticed after some time that the sauce actually thickened while I was whisking quite a bit. Before it was just a thin liquid - this time when I put it in the frig it was starting to take on the consistency of pudding. I guess I will see how it went tomorrow. Thanks:)

    2. As others have said, it wasn't heated enough for the eggs and cornstarch to activate. But I have to say that is a LOT of thickener for that amount of liquid. If you didn't cook it fully it may be edible but if you cooked it enough for both to work it will probably be thicken enough to cut with a knife.

        1. re: jaykayen

          Well, many chocolate pudding recipes look for a ratio of 12 to 1 (milk to corn starch) or 1/4 cup corn starch to 3 cups of milk - some use a ratio of 4 to 1. 2/3 cup of corn starch is just over 5 ounces or a bit more than twice the amount (dry measure) found in many pudding recipes it may turn out closer to a quiche in texture than a pudding. But, even if you have to slice it, anything chocolate just has to be wonderful. Besides, you can always drop it into a blender with some other ingredient (coffee, milk, cream) and get creative.
          What I'm trying to figure out is what's up with 1/5 cup sugar. That's a mere 1/4 ounce less than a quarter cup. Measuring that close for pudding seems like a slight overkill.

          1. re: todao

            I totally meant .5 cup sugar. In terms of the cornstarch, I just went along with the recipe!!! It probably was too much.