Related: LunaCafe’s Ultimate Chocolate Pudding The cornstarch should be introduced before the egg yolk, although simultaneously will also work. It is rather astonishing to see how many ways fine cooks can think of to step through such a simple technique.īasically, all we are trying to do here is melt sugar in milk and then thicken it with cornstarch and egg yolk. I was also reminded to adopt the easiest process possible to produce the desired result. Sometimes you want pudding for one and sometimes for six. If you are interested in the best Chocolate Pudding in the known universe, see LunaCafe’s Ultimate Chocolate Pudding.Īs I referred back to my work there, I was reminded to perfect an easy to remember formula that can be expanded as necessary. I’m not considering chocolate here, however, as I did a ton of research and testing on that theme earlier. And even though I did later perfect the Ultimate Salted Caramel Pudding (with Butterscotch Pudding Variation), I’m now more focused on understanding the underlying science, so that I can easily and successfully create any pudding flavor I want in the future. So that fiasco got me pondering processes and proportions. Related: Ultimate Salted Caramel Pudding (with Butterscotch Pudding Variation) I grabbed a standard formula from somewhere, went straight to the kitchen, and whipped it up in less than 10 minutes. The exploration began with a simple hankering for Caramel Pudding. I intended to do a quick pudding post but, well, one thing led to another, and now I’ve done a mountain of research instead. Light, delicate, decadent, luscious, and perfectly creamy, with a voluminous mouth feel, this is the best vanilla pudding I have ever eaten.
If there’s a more perfect vanilla pudding in the universe, I haven’t encountered it.
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