Easy Pudding

Pudding is a sweet or savory dish, usually eaten after the main dish as dessert. Pudding is often made by boilling, steaming, or baking. Pudding is also used for various kinds of pies containing animal fat, meat, or baked fruit. Pudding favored by almost all people, both adults and children. Pudding can be served at any time, as a snack or dish to complement a cup of tea or coffee, when guests come to the house. On special occasions, such as birthday parties or weddings, serving the pudding is always sought.

Pudding can be made from various ingredients such as milk (yogurt), corn starch, tapioca, or eggs. Pudding with these ingredients first cooled before served. It called sweet pudding with many flavors like chocolate, caramel, vanilla, or fruit. Pudding with gelatinous ingredients made by mixing gelatin with milk, cornstarch, or scrambled eggs. Agar-agar pudding often served with sauce called vla.

In addition to gelatin, gelatine can be the basic ingredients of pudding. Pudding with gelatine is relatively more expensive and have a more luxurious appearance. But the value is actually same. It's just that each has its own characteristic delicacy. In addition, there is now instant pudding powder which facilitates people making the pudding by mixing with milk or with hot water.

Pudding not always be expressed in cold conditions. There are a manufacture of baked pudding or steamed. This type of pudding is free from the use of agar-agar or gelatine.

Tips

Many tips to make the pudding:

Milk pudding

Milk pudding usually use fresh milk, UHT milk (eg milk ultra), powdered milk (in dilute it with water, milk composition is adjusted with the milk packaging), sweetened condensed milk (dilute it with water, the composition according to the packaging, reduce portion sugar, or if necessary eliminate altogether).

How to make milk pudding: boil the milk separately, gelatin is boiled with a little water differently. After the milk has boiled, pour the liquid gelatin, stir briefly, ready for molding. This is done to avoid milk break or become patterned.

Coconut milk pudding

Always produces a layer in the pudding, that is clear and turbid which is the thick coconut milk. This can not be avoided, but can be reduced by no hurry in pouring pudding mold, but flip-flops until the temperature of hot pudding decreases, and pour the mold before freezing.

Sponge pudding

Foam produced from the whipped egg whites until stiff. Doing this must using equipment that is clean, because if not, the egg whites will not expand and stiff. Rigid means, if the container at the angle, the egg white foam will not spill.

How to mix the egg whites with the pudding is by pouring pudding little by little into the bowl of egg whites, while in stirring slowly or if using a mixer, select a low speed. Repeat until well blended. As in the coconut milk pudding, the pudding will be split between the liquid and foam. If you expect together, stir pudding until almost cool, new cast in a mold.

Egg pudding

Egg yolk is usually used to make a more savory pudding. Mixing the egg yolks in the batter lumpy pudding must be careful. Shake off egg yolks at seperate container. Shake off mean shake the egg yolk with fork but not produce foam. Pour one or two tablespoons of the hot pudding in beaten eggs, stirring quickly to avoid clumping, then pour the pudding mixture in saucepan and stir well.

Fruit pudding

Fresh fruit or canned fruit is often included in the pudding with a good arrangement to make it look sweet. It takes patience to make beautiful fruit on pudding. If not patient, the fruit can float and reduce the appearance. The trick, arrange fruit in the bottom mold, pour a little batter pudding, let a little frozen in order to bind the fruit in place. After that a new poured the remaining batter.

Pudding cake / sponge
You need to have patient for pudding or sponge cake. If you can not wait, sponge pudding will absorb the liquid. You do this by stirring the pudding until it becomes almost cold, pour slowly over cake / sponge, in order to create a nice layer.

Layer pudding

To make the layer pudding should always wait until half-frozen, then cast the next layer. If the pudding in the pot frozen, reheat to melt back.