Okay, my puddings texturely are still not right. I made a chocolate pudding and a lemon pudding tonight. Here is how I made the chocolate: 2.5 cups milk, 2 tbls butter, .5 cup sugar, 1/4 cup cornstarch, cocoa powder, and then while they were all simmering together I added semi-sweet chocolate chips. It ended up being too rich and too thick - not light, fluffy, chocolate pudding. Do you think that it is the chocolate chips that are making it too thick and rich? If so, should I just rely on cocoa powder for the chocolate flavor or would this not be enough?
Also, the lemon pudding was okay texturely but it had a different problem - a bit of a strange, overly strong lemon flavor too it. I just wanted a subtle background to the lemon and it was just very strong. I did 1.5 cups milk, the same recipe as above adjusted with .25 cups lemon juice. Was the problem simply that I added to much lemon juice? Maybe I should have added vanilla (totally forgot) to smooth out the flavor.
Anyway, any suggestions would be appreciated as I'm trying to get this right:) thanks!
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