DenimDaze Posted August 19, 2008 Share Posted August 19, 2008 Does anyone have a good recipe for home made pudding, either chocolate(yum) or vanilla or both? I bought four of the little boxes of pudding today and really don't like the list of chemicals on them. they are up to 49 cents each too! Link to comment
Tracie Posted August 19, 2008 Share Posted August 19, 2008 http://www.marthastewart.com/portal/site...nomy_kw=pudding Martha Stewart steals the best recipes. :-) Link to comment
Suz Posted August 19, 2008 Share Posted August 19, 2008 very close to the one I use http://allrecipes.com/Recipe/Chocolate-Cor...ing/Detail.aspx Link to comment
Dora Posted August 29, 2008 Share Posted August 29, 2008 These both look great, but DH is allergic to corn. Can I substitute rice starch or wheat starch for the cornstarch? One to one? Dora Link to comment
mom11 Posted August 29, 2008 Share Posted August 29, 2008 Could you use arrowroot, Dora? Link to comment
JCK88 Posted August 29, 2008 Share Posted August 29, 2008 Dora, I'm allergic to corn also and I usually use arrowroot to substitute for the cornstarch. I have not heard of rice starch..is there such a thing and does it thicken the same? I'm allergic to wheat also. I'll have to try tweaking the recipe and get back to you..or if you get to it before I do, let me know how it works with whatever you try! Link to comment
Percysgirl Posted August 29, 2008 Share Posted August 29, 2008 Potato starch works for pudding, too. Or tapioca starch. My preference is cornstarch or arrowroot, though. Link to comment
JCK88 Posted August 30, 2008 Share Posted August 30, 2008 Oh yeah..I forgot about the tapioca. I like arrowroot though..will have try it in this recipe. I'm not a huge pudding maker because I'm allergic to milk , too, LOL SO I have to substitute that also. LOL I joke about eating "fake" food. Link to comment
Percysgirl Posted August 31, 2008 Share Posted August 31, 2008 Coconut milk makes for a rich pudding in replacement for dairy milk. I've made some killer custards before with cocoa, egg yolks and coconut milk solids- place the can in the fridge and only use the solids that rise. Use the remaining liquid in a smoothie. Link to comment
JCK88 Posted August 31, 2008 Share Posted August 31, 2008 Casey, what a great idea! You are my new hero! (wondering why I haven't done this before) LOL Link to comment
Percysgirl Posted August 31, 2008 Share Posted August 31, 2008 It's great. I can't have dairy, so from time to time I serve this to company and they're amazed at how rich and creamy it is without the milk. Link to comment
Dora Posted September 3, 2008 Share Posted September 3, 2008 We found the rice starch at an Asian grocery, and it seems to work the same as any other - use it for gravies, etc. I had some arrowroot, but it got rather warm when the house fire smoke came thru the kitchen. How long does it usually keep (without fires of course)? I will keep an eye out for tapioca starch. Dora Link to comment
Percysgirl Posted September 4, 2008 Share Posted September 4, 2008 Dora, most starches keep indefinitely according to what I have read and had others tell me. Link to comment
K_L Posted September 8, 2008 Share Posted September 8, 2008 isn't tapioca and arrow root the same thing? I have never tried potatoe starch, where do you get it? Link to comment
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