Jell-O-style pudding vanilla, coffee, chocolate, strawberry
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Date: 2023-01-20
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Comments and reviews: 14
Adam
Friends, I see some confusion in the comments from viewers outside the U. S, and it's confusion that I should have anticipated and addressed in my script. Jell-O is a company that makes gelatin-based desserts that we would colloquially call jello. However, the Jell-O company also makes starch-based desserts of the type you see in this video, which we'd call pudding here in the States. I imagine it's especially confusing to people in the rest of the Anglosphere who refer to any kind of a dessert as a pudding, in which case Jell-O gelatin could be referred to as a pudding, because it's a dessert. But in the U. S, people use pudding almost exclusively in reference to starch-thickened desserts of the kind you see here, which are typified by the mass-produced versions sold by the Jell-O company. I think I may have just written the first paragraph of next Thursday's vid.
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Friends, I see some confusion in the comments from viewers outside the U. S, and it's confusion that I should have anticipated and addressed in my script. Jell-O is a company that makes gelatin-based desserts that we would colloquially call jello. However, the Jell-O company also makes starch-based desserts of the type you see in this video, which we'd call pudding here in the States. I imagine it's especially confusing to people in the rest of the Anglosphere who refer to any kind of a dessert as a pudding, in which case Jell-O gelatin could be referred to as a pudding, because it's a dessert. But in the U. S, people use pudding almost exclusively in reference to starch-thickened desserts of the kind you see here, which are typified by the mass-produced versions sold by the Jell-O company. I think I may have just written the first paragraph of next Thursday's vid.
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Arisu
Something I've been using for pudding is sweetened condensed milk. Warm it up just a little in a microwave, stir in the starch or custard powder, then pour in boiling water while whisking. The condensed milk and starch should thinken up almost instantly. This method tends to be faster, especially if you have a water boiler, and removes the need to boil the mixture in a pan so you don't risk burning the pudding.
If the condensed milk was too cold before pouring in the water, the starch may not get fully cooked and the pudding will be a little mealy. If this happens, you can put it in the microwave for a few seconds and that should take care of that.
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Something I've been using for pudding is sweetened condensed milk. Warm it up just a little in a microwave, stir in the starch or custard powder, then pour in boiling water while whisking. The condensed milk and starch should thinken up almost instantly. This method tends to be faster, especially if you have a water boiler, and removes the need to boil the mixture in a pan so you don't risk burning the pudding.
If the condensed milk was too cold before pouring in the water, the starch may not get fully cooked and the pudding will be a little mealy. If this happens, you can put it in the microwave for a few seconds and that should take care of that.
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Charles
Re: no need for starch slurry -. I figured out the same when I used to make instant protein shakes for my self from powder and water. I used an unflavored powder(whey or soy normally, some Ovaltine, and another granular powder like hemp or flax. You dont absolutely need the third item, but the Ovaltine alone isn't always enough to keep it from clumping.
I just added water or milk and shook vigorously in my XXL Nalgene bottle. If youve got enough different stuff in the mix it's Heterogeneous enough that clumps barely ever form and those that do break up easily, no need for a blender or blender ball.
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Re: no need for starch slurry -. I figured out the same when I used to make instant protein shakes for my self from powder and water. I used an unflavored powder(whey or soy normally, some Ovaltine, and another granular powder like hemp or flax. You dont absolutely need the third item, but the Ovaltine alone isn't always enough to keep it from clumping.
I just added water or milk and shook vigorously in my XXL Nalgene bottle. If youve got enough different stuff in the mix it's Heterogeneous enough that clumps barely ever form and those that do break up easily, no need for a blender or blender ball.
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Serif
?
Not what I was expecting
Pudding is usually milk, corn starch, butter, and egg yolks.
Milk is essential otherwise you have basically a really bad vegan gelatin, and egg is an additional coagulating and emulsifying ingredient.
Just egg, no milk, a lot of butter and a little starch is a curd, gelatin and cream, no egg or starch is Panna Cotta. Slowly bake at a super low temp just cream and you get clotted cream, which, though I haven't heard of it, you could probably flavor as well.
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?
Not what I was expecting
Pudding is usually milk, corn starch, butter, and egg yolks.
Milk is essential otherwise you have basically a really bad vegan gelatin, and egg is an additional coagulating and emulsifying ingredient.
Just egg, no milk, a lot of butter and a little starch is a curd, gelatin and cream, no egg or starch is Panna Cotta. Slowly bake at a super low temp just cream and you get clotted cream, which, though I haven't heard of it, you could probably flavor as well.
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TahBoeddha
Lol, pudding. In The Netherland we call this stuff vla (but without the butter. As far as I know, no other country has such a vla-culture as The Netherlands. Row after row of ready-made vla, next to the milk section in the supermarket. Pudding in The Netherlands is even more stiffer/solid by using more starch and/or gelatin.
Tip for the strawberry recipe: first thicken the juice with the starch and after that pour in the milk. No limbs of milk protein while every goodness from the milk!
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Lol, pudding. In The Netherland we call this stuff vla (but without the butter. As far as I know, no other country has such a vla-culture as The Netherlands. Row after row of ready-made vla, next to the milk section in the supermarket. Pudding in The Netherlands is even more stiffer/solid by using more starch and/or gelatin.
Tip for the strawberry recipe: first thicken the juice with the starch and after that pour in the milk. No limbs of milk protein while every goodness from the milk!
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TheKopakah
Adam, it might not be worth you time, but could you please do a comparison between strawberry-syrup made with the tops of the strawberries cut off (like you did in the video) and a syrup made with the tops pulled off (leaved a tiny bit of green) or even a syrup with the greens totally attatched idk It just really ruffles my jimmies when I see people cut such a portion off of the strawberry, I don't think it saves any time and it's just waste, which just isn't cool
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Adam, it might not be worth you time, but could you please do a comparison between strawberry-syrup made with the tops of the strawberries cut off (like you did in the video) and a syrup made with the tops pulled off (leaved a tiny bit of green) or even a syrup with the greens totally attatched idk It just really ruffles my jimmies when I see people cut such a portion off of the strawberry, I don't think it saves any time and it's just waste, which just isn't cool
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chris
Riddle me this, can you whip enough butter in to whole milk to get it to whipped cream? Cause I prefer moose to puddings typically. Chocolate pudding is too close to chocolate gravy, and well that's for pancakes, biscuits, waffles, Dutch baby's and the like. Lol.
Don't think I'm too stuffy about it I've eaten and made my share of puddings. How would you make it butterscotch flavor though? (Without just buying extract flavors)
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Riddle me this, can you whip enough butter in to whole milk to get it to whipped cream? Cause I prefer moose to puddings typically. Chocolate pudding is too close to chocolate gravy, and well that's for pancakes, biscuits, waffles, Dutch baby's and the like. Lol.
Don't think I'm too stuffy about it I've eaten and made my share of puddings. How would you make it butterscotch flavor though? (Without just buying extract flavors)
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Cef
Oh. I love custard pudding, the Japanese one.
However, when you said blood sausages is also pudding, is it referred to solidified chicken blood? That's also amazing, but for meals, not for desserts.
And talking about good for both meals and desserts, I would recommend egg pudding. My country named it as egg tofu, which is a little bit strange, but, it really feels and taste like Japanese custard pudding minus sugar.
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Oh. I love custard pudding, the Japanese one.
However, when you said blood sausages is also pudding, is it referred to solidified chicken blood? That's also amazing, but for meals, not for desserts.
And talking about good for both meals and desserts, I would recommend egg pudding. My country named it as egg tofu, which is a little bit strange, but, it really feels and taste like Japanese custard pudding minus sugar.
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Lu s
My grandma makes those as a filling for sweet bread.
Stretch the sweet fortified bread dough, smear half the long side with chocolat and the other half with strawberry, roll toward the middle, put in a pan (It will look like white cheeks, cover with a sand of equal ) parts heavy cream, sugar and flour glued by egg wash.
The rich dough contrasts with the filling and the grit from the topping. Love it to bits.
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My grandma makes those as a filling for sweet bread.
Stretch the sweet fortified bread dough, smear half the long side with chocolat and the other half with strawberry, roll toward the middle, put in a pan (It will look like white cheeks, cover with a sand of equal ) parts heavy cream, sugar and flour glued by egg wash.
The rich dough contrasts with the filling and the grit from the topping. Love it to bits.
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Insederec
Brewing with milk - not the most amazing idea. You want to brew your coffee around 195 to 210 F, any less and you'll underextract. Might be mitigated by the milk, but why make it a concern? Milk shouldn't be heated over 155 F, above that and it starts to become sulfurous as you untangle the proteins of the milk. Below that and you'll melt the fats without breaking down the proteins for the best milk.
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Brewing with milk - not the most amazing idea. You want to brew your coffee around 195 to 210 F, any less and you'll underextract. Might be mitigated by the milk, but why make it a concern? Milk shouldn't be heated over 155 F, above that and it starts to become sulfurous as you untangle the proteins of the milk. Below that and you'll melt the fats without breaking down the proteins for the best milk.
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seronymus
Serious question: Doesn't using a strainer like you did with the berries waste fiber that most westerners these days sorely lack, isn't it waste just for aesthetics? Isn't it better to use a blender or something for smoothness? Side note: Salt isn't just for flavor, I'm surprised you didn't add more to affect the texture at all in lieu of typical pudding box additives like sodium phosphate.
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Serious question: Doesn't using a strainer like you did with the berries waste fiber that most westerners these days sorely lack, isn't it waste just for aesthetics? Isn't it better to use a blender or something for smoothness? Side note: Salt isn't just for flavor, I'm surprised you didn't add more to affect the texture at all in lieu of typical pudding box additives like sodium phosphate.
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Cameron
As a Brit, when someone says pudding and means a class of desserts, my understanding is angel delight, a weird powder from the 70s (and revived in the 00's) that was mixed with milk to make something a little firmer than these puddings. I've only had it while camping with my not-scouts group; I imagine it did a lot of heavy lifting for low-effort pudding catering at scale.
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As a Brit, when someone says pudding and means a class of desserts, my understanding is angel delight, a weird powder from the 70s (and revived in the 00's) that was mixed with milk to make something a little firmer than these puddings. I've only had it while camping with my not-scouts group; I imagine it did a lot of heavy lifting for low-effort pudding catering at scale.
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ElmesSG
This is very popular in Latin America, we use a brand of cornstarch called Maizena, sooo we call this desert just Maizena.
My mom used to make chocolate, vanilla and strawberry maizena all in one dish for my birthday. She would do a flavor, chill it then make and add the next flavor in top of the next one, this is amazing! Thanks Adam for teaching me how to do it!
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This is very popular in Latin America, we use a brand of cornstarch called Maizena, sooo we call this desert just Maizena.
My mom used to make chocolate, vanilla and strawberry maizena all in one dish for my birthday. She would do a flavor, chill it then make and add the next flavor in top of the next one, this is amazing! Thanks Adam for teaching me how to do it!
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Fox
Instant pudding was the staple dessert of my poverty-riddled childhood. Store brand, because we're not made of money. Best ten cents my mom ever spent.
My ex-wife told a hilarious story when we were dating about how her sister was so incompetent that she tried to cook instant pudding. That remains my favorite way to joke that someone can't cook.
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Instant pudding was the staple dessert of my poverty-riddled childhood. Store brand, because we're not made of money. Best ten cents my mom ever spent.
My ex-wife told a hilarious story when we were dating about how her sister was so incompetent that she tried to cook instant pudding. That remains my favorite way to joke that someone can't cook.
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