I followed this recipe exactly as written, using dark brown sugar. My only confusion was that the ingredients called for 3 cups milk and it wasn't clear in the instructions whether the "enough milk to make thick paste" was from this 3 cups or in addition to the 3 cups. I assumed it was included in the three cups. Anyway, the pudding ended up not setting as well as I would like, after refrigerating overnight it is kind of soft-set. What I don't like about it is it has a floury taste/texture. Since I did not use flour I assume that is the cornstarch. So I obviously did something wrong in the cooking...maybe I didn't get the milk boiling hard enough before adding the cornstarch/sugar mixture? I plan to try this one more time to see if I can get it to come out better, if not I will move on to another recipe:)
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I followed this recipe exactly as written, using dark brown sugar. My only confusion was that...