If I am making pudding and have the choice of using either flour or cornstarch as the thickener, in your opinion, which thickener makes a smoother pudding?
post #1 of 2
3/22/11 at 2:41am
I really think the best way to go is with starch. Just remember that the starch crystals have to bloom and absorb
the liquid. This usually takes a few minutes of boiling. Just be careful not to scorch or burn.