I have made this recipe several times with different variations, including berries, spices, Splenda instead of sugar, etc. It always turns out great. I have found that mixing the egg and tempering the egg mixture will help prevent scrambling of the egg. However, my best advice for preventing scrambled egg in your pudding is to use egg substitute instead of a real egg, mix it with the milk, then prior to adding to the pudding, stir the egg/milk mixture with the hot spoon that you have been using to stir the pudding while it is cooking. While adding the egg mixture, pour very slowly and stir the pudding constantly while pouring. This combination of easy steps has always resulted in a very creamy, very thick pudding without any bits of scrambled egg.
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I have made this recipe several times with different variations, including berries, spices,...