Why is my pudding lumpy? - Mothering Forums

Thread Tools
#1 of 4 Old 11-05-2009, 10:40 AM - Thread Starter
mamadelbosque's Avatar
Join Date: Feb 2007
Location: Ohio, USA
Posts: 6,809
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
So I just made pudding from scratch yesterday for the first time, and it turned out OK - tastes fine that is, but theres all these little lumps in it and I have no idea why... I whisked it hard core for a long time, and then switched to a spoon. Should I have whisked it the WHOLE time? Or only just enough to get lumps out initially?? What makes pudding lumpy?
mamadelbosque is offline  
Sponsored Links
#2 of 4 Old 11-05-2009, 11:51 AM
Youngfrankenstein's Avatar
Join Date: Jun 2009
Posts: 2,225
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I think it's normal. If you temper the egg yolks, it will really cut down on the lumps. My best recipe has you run the warm pudding through a fine-mesh strainer to get rid of lumps....you could try that.

Mama to 4. winner.jpghomebirth.jpg
Youngfrankenstein is offline  
#3 of 4 Old 11-05-2009, 12:23 PM
cristeen's Avatar
Join Date: Jan 2007
Posts: 14,677
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Depends on the recipe, but the lumps could be scrambled eggs or they could be cornstarch. Either way, you need to continue whisking the entire time. Once you add the eggs, the mixture has to keep moving the entire time it's on the fire. My favorite pudding recipe says something like after adding the egg whisk it rapidly until you feel like your arm is gonna fall off.

Usually I just make tapioca though, and nobody's going to notice if that's a little lumpy.

Cristeen ~ Always remembering our stillheart.gif  warrior ~ Our rainbow1284.gif  is 3, how'd that happen?!?! 

We welcomed another rainbow1284.gifstillheart.gif  warrior in May 2012!! 

2012 Decluttering challenge - 575/2012

cristeen is offline  
#4 of 4 Old 11-05-2009, 01:50 PM
WeasleyMum's Avatar
Join Date: Feb 2007
Location: Charlottesville
Posts: 2,859
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
If you were whisking, then my bet is that the egg yolks curdled/ over-cooked a bit, which makes for lumps. Does your recipe call for tempering the yolks by adding a little bit of the hot milk to them while whisking, then adding a little more, then adding that mixture back into the rest of the hot milk? Doing that will generally prevent the yolks from overcooking because it controls how quickly they get hot.

You can also just pour the whole mixture, once it's done but before it's cooled, through a sieve. That will take care of any stray lumpiness.

Mara, mama to two boys born 05/2009 and 04/2011, after four miscarriages. 

Also: chicken3.gif  dog2.gif

WeasleyMum is offline  

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Online Users: 10,368

13 members and 10,355 guests
Deborah , healthy momma , hillymum , jamesmorrow , KangaRu , manyhatsmom , MarylandMommy , Motherof3already , Springshowers , TeggyBrandon , transpecos , transylvania_mom
Most users ever online was 449,755, 06-25-2014 at 12:21 PM.