Kick it old school with this nostalgic chocolate pudding recipe! (2024)

FAQs

What to do with pudding that doesn't set? ›

Spoon 1 tablespoon of cold water into a small bowl or measuring cup, or every cup of milk or cream in your pudding. Sprinkle the powdered gelatin over the cold water and let it rest for 2 to 3 minutes, until the granules have absorbed the water and become evenly plump and swollen.

Make pudding from a boxed mix creamier by using richer types of milk, such as whole milk, condensed milk, evaporated milk, or something else. You can also give your pudding a refresh by using coconut milk, which will slightly alter the taste of any type of pudding flavor while offering a smooth texture.

I used unsweetened vanilla coconut milk at the same amount suggested for whole milk and it set perfectly.

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

Don't keep it too long!

Pudding that has been stored for too long will not feel fresh anymore and start to runny. Therefore, do not let the pudding stay in the refrigerator for days so that it does not runny.

Add condensed milk and water and stir to combine. Use medium low heat and stir regularly until cit begins to thicken. Once it starts to thicken, stir constantly until it begins to boil/bubble. Allow pudding to cook for one more minute after it first begins to boil/bubble.

If your pudding is too thin, you may thicken it by adding cornstarch. To properly thicken instant pudding with almond milk, but you don't want to use cornstarch, you need to add a quarter cup more of the powdered pudding mix than in the original recipe.

Setting with gelatin instead of cornstarch results in a creamy pudding that sits light on the tongue.

For a 1-ounce box, you are supposed to use 2 cups of cold milk. Substitute heavy whipping cream in place of the milk.

Can I use 2% milk for pudding? ›

Milk – You can use any milk of your preference, but I wouldn't recommend skim milk or low fat milk, 2% or 3% would work best. Cornstarch – You can substitute with flour for a thickening agent – just make sure you are doubling the amount of flour in place of cornstarch.

For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.

You can either use reconstituted powdered milk or add the powder directly to the pudding mix. For example, if the pudding directions call for two cups of milk, blend one-third cup of powdered milk into the pudding mix. Then whisk in cold water.

But when left in its thickened, low-moisture canned state, it can also stand in for milk or heavy cream as an enriching agent. Evaporated milk gives body to smoothies, thickens up and sweetens coffee, and adds nuance and richness to creamy soups and chowders, not to mention savory sauces and even oatmeal.

What about fixing a runny pudding? Eggs or cornstarch will both help to thicken things up, but you do have other options. If vegan options aren't a concern for you, gelatin is a great way to fix a pudding that is a little too soupy for your liking.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

So go for a handheld immersion blender or an electric whisk to smooth out the pudding. Strain:Use a fine-mesh sieve to strain out the undesired lumps for a silky and creamy end result. This should take you a total of 5 to 10 minutes, depending on the quantity you've cooked.

Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.