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I would use egg yolks and the old blender. I'd heat the whole thing and add more cream
Joined: Dec 10, 2005
Posted to Thread #15381 at 12:07 pm on Jul 4, 2009
and choc if necessary, then while whirring, add 2 egg yolks. LIkely you wouldn't need anything but the egg yolks. My understanding from what you're saying is that it is not quite thick enough??
It would then thicken in a few hours as it cools.
Perhaps more cornstarch would give it a floury/starchy flavour.
Other messages in this thread:
- Hmm, if it doesn't work, could you use it as a topping for something else or - DawnNYS - 11:45am on 07/04/09
- I would use egg yolks and the old blender. I'd heat the whole thing and add more cream - Marg CDN - 12:07pm on 07/04/09
- Thank you, Dawn & Marg. Marg, I went with your suggestion: - MarilynFL - 1:43pm on 07/04/09
- Marilyn, were you able to save the pudding? [NT] - Randi - 11:28am on 07/05/09
- Not as pudding. I added 4 yolks, 1 C heavy cream + 6 oz of dark chocolate. It actually - MarilynFL - 6:24am on 07/06/09
- I'm still wondering if it wouldn't have worked if you had heated the pudding, then added the yolks. - Marg CDN - 3:26pm on 07/06/09
- Ya, I wondered if heating it was necessary. The ice cream tasted like cornstarch, so that was kindof - MarilynFL - 6:46am on 07/07/09