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A pudding is a thickener and a temperature, and the thickener decides everything. Cornstarch sets firm and clear and needs a real boil to lose its raw taste. Egg yolks set softer and richer, and they curdle if you rush them, which is why tempering exists and why the recipes here spell it out instead of assuming.Cooling is the step people skip. Press the film onto the surface and you get no skin; leave it loose and you get one. Chill for the full time and a spoon stands up; cut it short and you are serving sauce. The pages here give both the visual cue on the stove and the wait afterwards.For the baked end of the same family, see Cakes and Pies. For sweets that set in the fridge with no cooking at all, No Bake Sweets, and for small bakes, Cookies and Bars.
[DEUX PHRASES SUR LA PERSONNE QUI SIGNE CE SITE. Ne pas affirmer que les recettes sont testees, cuisinees ou photographiees personnellement si ce n'est pas vrai.]
About this siteMy Fresh Taste Kitchen is written by Meriem, who cares more about why a recipe works than about how it photographs. Every page explains the step that usually goes wrong, and the rest is up to your oven.
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