I don't want to be rude, but if this recipe turns out as anything other than a perfect basic chocolate pudding, it is entirely your fault. If you have egg bits: you put the egg in too much at a time and the temperature difference between the eggs and mixture was too high. Temper the eggs first or they will cook instantly when you put them in. Corn starch bits: you added the corn starch too late and the mixture was too hot. Mix the corn starch in thoroughly with the first cup of milk until it's dissolved. Liquid consistency after chilling: you didn't stir it enough while it was cooking. Stir it more until it becomes thick in the pan. Chocolate didn't melt: you cooked it too hot and the chocolate was too thick. Break it into smaller pieces, shave it, or cook the pudding on a lower heat for a longer period of time. Gritty or otherwise imperfect texture: you didn't use a whisk. Use a whisk. Remember that the pudding is only as good as the ingredients you put in it, so if you want it to turn out awesomely, splurge a bit and get some GOOD chocolate. Furthermore, it's a recipe that will take some tweaking before you get it exactly to your tastes. Don't make it once, trash it, and blame it on the recipe; make it twice, three, four times and change it each time until you get it. This is a pudding worth mastering.
Was this review helpful?
364 users found this review helpful
I don't want to be rude, but if this recipe turns out as anything other than a perfect basic...