Food - Drink
Why You Should Stop Stirring Pudding With A Spoon
By TALIN VARTANIAN
Pudding is a rich, smooth, classic dessert that comes in many flavors, such as standard chocolate and vanilla or banana cream, lemon, and cheesecake. Whether you're making pudding from scratch or using a boxed mix, when it comes time to stir your custard, we suggest ditching a metal spoon in favor of this handy tool.
Lumps are a common pitfall when making pudding, but they stand no chance against the power of a good whisk. Whisks also enhance the volume of egg whites and heavy cream in the pudding by adding air, and there are many types of whisks to choose from, such as balloon whisks, French whisks, and kettle whisks.
Any sort of whisk will get rid of starchy clumps in pudding, and cooking it in a heavy-bottomed saucepan over low heat can also help prevent lumps. If you still have lumps after the pudding is done, use a strainer to sieve them out, and remember that using a whisk next time will help make your pudding clump-free and ultra-smooth.