Puddings

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Published 2023

Some things to know about puddings:

Puddings (in my opinion) are one of the most underlauded desserts around. You can make them in big batches to feed a crowd. They pair easily with fresh or preserved fruit. They are, in short, a treat.
Puddings will usually continue to thicken as they cool and the starches set, so I generally like to pull them from the heat when they are starting to show signs of thickening, but before they are fully there.
If the pudding is too thin after the fact, you can always re-cook it to thicken further (it’s just a bit of a hassle).
If a pudding is too thick, you can always thin it with a bit of cream. I whip the cream if I want to add lightness or body to the pudding or you can just use liquid cream if you want it to be looser. Any pudding should have a piece of plastic wrap, wax paper, or parchment paper pressed to the top of the pudding as it cools to prevent a skin from forming. Some people are really into pudding skin. I am not. Find your own joy.
Store puddings covered in the fridge for upwards of a week or until they taste sour.

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