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Sweet Technique: How to Make Pastry Cream
- Pastry cream is the unsung hero of the dessert world. You may know it best as the filling in your cream puff, the “cream” in a Boston Cream pie, or the “pudding” in banana cream pie. It’s especially worshipped by French pastry chefs; I challenge you to order something from a pâtisserie that doesn’t contain it. Simply put, pastry cream makes good desserts better with its creamy, oozy richness, by adding flavor and smooth texture to anything it touches.
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wootgabby asked: Happy Saturday! I was wondering if you had any tips for custards? I made a custard the other day and the recipe said to remove from stove and place into a container to chill. Maybe I goofed because I put it in the fridge. But now my custard's watery. I don't want to start from scratch but do you know of any ways to re-thicken it?
You have to remove it from the stove after it thickens. You constantly stir it until it thickens up.
Maybe your recipe didn’t have enough egg yolks. You can also use corn starch to thicken it (it’s the old fashioned way - the way great grandmas do it, but it works!)
Take about a TBSP of corn starch and add a teaspoon of water to it (dissolve it in the water) and then add it to the recipe and go back to the stove and constantly stir until it starts to thicken.
Once, you chill the custard it will be thicker than when you took it off the stove.
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