to eliminate the need for straining, add egg yolks to dry ingredients and beat until fully combined adding a little milk from amount in recipe if too tight. then add milk or remaining milk and mix well before applying heat, low at first then higher. no need for tempering or straining with exactly the same final product resulting.
Aww! this gives me such a happy feeling because growing up my grandma would ALWAYS serve dessert with dinner, and most commonly she would whip together some sort of pudding served in a beautiful fancy glass like yours. this looks just like her chocolate pudding, plus the little dollop of whip. Thanks again for another great recipe i'm excited to try.
Just made this for tonight’s dessert and it was delicious. The box puddings don’t taste like they used to and this recipe reminds me of the pudding my mother used to make. So good.
I make it like this but do not add the butter as i dont think it changes the taste at all. Also, i dont eat sugar as it breaks me out so i use honey, and i use arrowroot instead of corn starch.....that is so yummy and tastes so much better to me.
Just made this. It's in the fridge cooling now thanks. Easy enough to make. Though I think to use less cocoa powder because it it's a bit too chocolaty
Sounds great. 🙂 I‘m gonna try it. But….that‘s not true that nobody likes pudding skin. I love it!!! 🥰 If possible, my whole pudding would consist of pudding skin. 😁
You can put a scale in grams Because I don't understand how to measure a cup. I have many like me. Maybe 250ml and yours 200ml. Please I really liked your recipes and want to try them. Your help would be nice,Especially the cinnabon recipe, which I liked very much
to eliminate the need for straining, add egg yolks to dry ingredients and beat until fully combined adding a little milk from amount in recipe if too tight. then add milk or remaining milk and mix well before applying heat, low at first then higher. no need for tempering or straining with exactly the same final product resulting.
Aww! this gives me such a happy feeling because growing up my grandma would ALWAYS serve dessert with dinner, and most commonly she would whip together some sort of pudding served in a beautiful fancy glass like yours. this looks just like her chocolate pudding, plus the little dollop of whip. Thanks again for another great recipe i'm excited to try.
So nice, you’re very welcome :)
Just made this for tonight’s dessert and it was delicious. The box puddings don’t taste like they used to and this recipe reminds me of the pudding my mother used to make. So good.
So glad to hear that, thank you, thank you 🙏
Yummy! What a great way to enjoy a Sunday afternoon. Chocolate pudding with mom and sis on the patio.
I make it like this but do not add the butter as i dont think it changes the taste at all. Also, i dont eat sugar as it breaks me out so i use honey, and i use arrowroot instead of corn starch.....that is so yummy and tastes so much better to me.
You can use the egg whites for a Japanese cheesecake recipe
Yes you can, here is a recipe on this channel :) ua-cam.com/video/fSbqGthItLs/v-deo.html
Like your style it’s very nostalgic.
Butterscotch mmmmm good
Just made this. It's in the fridge cooling now thanks. Easy enough to make. Though I think to use less cocoa powder because it it's a bit too chocolaty
Thanks for trying! Can never be too chocolaty :)
I've never made a dessert in my life but this recipe looks so tempting to try 🤤
Enjoy! :)
Sounds great. 🙂 I‘m gonna try it. But….that‘s not true that nobody likes pudding skin. I love it!!! 🥰 If possible, my whole pudding would consist of pudding skin. 😁
So interesting! Thank you for cool feedback :)
😁😉👌
Yes!! Thank you. Same here. I love the clumps and the skin!
Salute Lee gotta have the skin on top as I remember from a kid in the early 60s
I actually love the skin and some lumps
Nice!
Thank you
You’re very welcome :)
Superb 👌 , nice & best recipe , looks too much tasty 👍🏼
Looks amazing. I will try it. Thanks
Most welcome 😊
Delicious ❤️
You can put a scale in grams Because I don't understand how to measure a cup. I have many like me. Maybe 250ml and yours 200ml. Please I really liked your recipes and want to try them. Your help would be nice,Especially the cinnabon recipe, which I liked very much
One cup is 250 grams = 250 ml default in all recipes
Why add cornstarch...use egg whites to make mousse
Is it really even necessary to add egg yolks I have made this using no egg s and it was delicious
It’s not necessary at all, just makes it a little richer. Glad you enjoyed the recipe :)
Extra egg whites = Pavlova
Great! :)
This looks really great, but I would leave the butter out. I don't see how it adds anything but cholesterol to this recipe - but YUM!!!
Just adds a little silky richness but it’s still good if you leave it out :)