Starch-thickened pudding relies on flour or starch gelatinization. Custard relies mainly on egg proteins. Some recipes use both for stability. Their cooking temperatures and failure points differ.
Know the thickener
Starch-thickened pudding relies on flour or starch gelatinization. Custard relies mainly on egg proteins. Some recipes use both for stability. Their cooking temperatures and failure points differ.
Temper when required
Tempering gradually warms eggs with hot liquid before returning the mixture to the pan. It reduces sudden curdling but does not make the mixture safe until the recipe’s full cooking step is complete.
Stir and watch the base
Use moderate heat and scrape the bottom and corners of the pan. Starch mixtures often need a brief controlled boil to thicken fully, while egg-only custards must stay below a hard boil.
Strain for smoothness
A fine strainer removes small cooked egg particles and undissolved ingredients. Pour into clean serving dishes and cover as directed to prevent a skin if one is not wanted.
Cool and refrigerate
Divide large quantities into shallower containers for more efficient cooling. Refrigerate promptly according to local guidance and do not leave egg- or dairy-based puddings at room temperature for extended periods.