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Question on Maggo Pudding

post #1 of 4
9/24/09 at 6:14pm
Thread Starter 
Hello All,

I was making mango pudding last weekend with following ingredients:
Full cream milk, egg york, sugar, mango and gelatin

The pudding turn out to be good but I received a feedback from a guess that the texture is not smooth enough. Anyone has any idea how to make the texture as smooth as silken tofu?

Should I used condensed milk instead of full cream milk ? Thanks. :confused:
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post #2 of 4
9/24/09 at 7:18pm
The no. 1 answer is to use a sieve after your pudding mixture has cooled to room temperature, before or as you pour it into its serving mold(s).

Also, you want to take a look at your technique tempering the eggs. If the pudding was at all grainy the grain almost certainly came from "scrambled" yolks. To temper, remove your cream mixture from the heat; whisk a little of the hot cream into the cold eggs until the cream is fully incorporated and the eggs have warmed; then pour the egg/cream into the cream in a slow, steady stream while whisking rapidly and constantly. When the eggs are fully incorporated into the cream, the mixture may be returned to the heat. Whisk constantly until the mixture is thickened to the desired consistency.

Otherwise, the most likely source of a less than perfectly smooth texture is air bubbles left from stirring/whisking.

Either way, a fine seive will remove the grains and knock down the bubbles to give you a velvet textured, glossy pudding.

You'll get a slightly denser pudding with condensed milk, but richer mouth-feel with full cream. The only way to determine which you like better is to give the condensed milk a try.

But again, sieve before you mold. It bears repeating, using a sieve "separates the 'pros' from the 'joes.'"

BDL
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post #3 of 4
9/24/09 at 7:49pm
Thread Starter 
Thanks for the tips :)
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post #4 of 4
9/25/09 at 5:32am
You could try condensed but cut amount of sugar added. Try whipping as you add gelatin
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