Recipe from Pudding Lab by Emily Myers

I was impressed by how well my and my lab partner’s pudding turned out during the “making pudding with thickeners” lab, so here’s a picture and the recipe! Did anyone else have a particularly good or bad recipe? What went right, or wrong?

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3/4 cup heavy cream

2 tablespoons sugar

1/2 tablespoon tapioca starch

pinch of salt

9 grams of egg

1/2 teaspoon butter

1 teaspoon vanilla

Mix the sugar, thickener and salt together in a small pan, and add egg . Slowly mix in the milk until everything is thoroughly combined. Heat the mixture over medium heat. While stirring slowly but continually heat your pudding until the mixture begins to simmer which is signaled by bubbling around the edges. Turn the heat down and simmer an additional 1-2 minutes. Remove the pan from the heat, then add the melted butter and vanilla and stir until they are fully incorporated.

(Adapted from our “Making Pudding with Thickeners” lab)

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