Despite making nearly everything from scratch, one exception is that I used to use the stovetop boxed puddings. But because my husband's reflux is aggravated by something in the boxed puddings, I have started making my puddings from scratch. While the flavor of homemade is vastly better, they never seem to have that super silky texture of the boxed stuff.
The recipes I have used typically include whole milk, eggs, and corn starch. Should I maybe experiment with other thickeners? It's just ever so slightly grainy or chalky (for lack of better words). Or is that just the way homemade puddings are vs. boxed? I know I could make something like a panna cotta instead, but was trying to figure out how to improve a regular pudding.