How to Make Pudding Thicker (Plus What Makes It Watery)

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Pudding is a meal that people all around the globe like because of its light texture and delicious flavour. As a result, many individuals attempt to produce their own pudding. When they do this, they discover that creating pudding isn’t quite as straightforward as some people believe.

There are several phases to preparing pudding, and there is a lot of expertise involved in ensuring that the pudding is precisely the perfect texture. That being said, many individuals struggle with refining the texture of the pudding and end up with a somewhat watery mess that no one really enjoys.

Fortunately, there are a few solutions available to these folks in order to prepare the tastiest pudding possible with the least amount of effort.

Simply said, there are three primary strategies to pay attention to, with the first being a preventative measure before investing any money on unique ingredients for this particular cuisine.

Trial and Error

Pudding may be a difficult meal, something people do not necessarily anticipate when they see pudding mixes at the shop. As a result, it may take some trial and error to ensure that you are doing everything correctly.

The key approach to thicken pudding without adding extra thickeners is to be conscious of how much you are mixing it up. If you mix it too quickly, it will become too watery. If you mix it too little, the components will not blend properly.

It might be difficult to determine how much mixing is required to get the correct thickness of the pudding. For other folks, it may not even be the way you mix the pudding, but rather that you misread a recipe and slightly screwed up the components.

If you are dealing with a pudding recipe for the first time, you should evaluate how often and vigorously you are mixing the pudding, as well as ensuring that you are following the instructions.

This should always be the first step before adding anything new to your component list and changing the way the recipe operates.

Adding in Something New

You might try adding two key components to your meal to aggressively thicken it up. Which one you select is entirely up to you, and neither is substantially superior to the other. It all boils down to what’s accessible in your region and what you’re more comfortable with.

You have the option of using gelatin or a starch-based thickening agent (specific types of flour). Gelatin might be a little more difficult to measure exactly how much gelatin you need and ensure that the gelatin is performing its job.

Nevertheless, for those who are unfamiliar with cooking, the procedure of adding starch might be a little more complicated.

Working with Gelatin

While dealing with gelatin, you’ll want to make sure you know the whole recipe for your pudding as well as all of the quantities; otherwise, you’ll have to do some additional effort when it comes to measuring things out later.

First and foremost, combine the sugar, milk, and cream in a saucepan and bring to a boil. For every cup of liquid in the pudding, measure out three-quarters of a teaspoon of gelatin powder.

Making sure you are as precise as possible will allow you to reduce the quantity of undissolved gelatin that you will have to remove.

Stir in roughly two to three times its volume of cold water and let aside for three to five minutes to allow the gelatin to bloom.

The quantity of water you will need to add will be determined on your preferences and the results you want from the gelatin. The length of time it takes to bloom is totally dependent on the gelatin.

Now that you have your gelatin, melt it over a cup of boiling water or in the microwave for 15 second increments until it is a full liquid with no lumps or bumps. Pour the liquid gelatin into the pudding mix in a fine stream, stirring the pudding gently and steadily.

Continue to stir the pudding until you are certain that the gelatin has thoroughly dispersed itself into the mixture.
This guarantees that the pudding thickens properly without having small pockets of watery pudding where the gelatin did not contact.

When you’ve made your pudding, pour it into a mold or into tiny serving cups. Straining the pudding allows you to retain any blocks of undissolved gelatin, ensuring that your pudding is complete and smooth.

In theory, this should make your pudding more gelatinous, pudding-like, and much thicker overall. If you’re having trouble with your pudding recipe, here is a fast and simple technique to ensure that it comes out correctly and wonderfully.

Working with a Starch-Based Thickening Agent

Flours are starch-based thickening agents that are considerably simpler to deal with for certain individuals.

Bear in mind that since flour takes a long time to lose its distinctive flour-y taste, you should look for a special form of starch flour known as quick flour.

Begin by heating the milk and cream combination over medium heat in a saucepan. Nevertheless, you should save between one-quarter and one-third of the overall mixture and keep it refrigerated while you complete the next procedures.

While you’re at it, mix the sugar with your preferred starch-based thickener. Stir the cold milk and cream into the starch and sugar mixture until everything is completely dissolved and you have a liquid.

After that, you’ll want to pour the chilly mixture into the heated milk. Be careful to pour it in a small stream, stirring the hot milk until it is completely combined.

Continue to simmer the pudding over a moderate heat until it has thickened fully.

Once the pudding has thickened, take it from the heat and season with your favorite seasoning. Pour it into the serving cups, leaving any lumps of flour in the sieve to get the smoothest possible pudding.

Which One Is Better?

Although neither strategy is necessarily superior to the other, they both offer benefits and downsides. For example, gelatin requires far more measurement than starch, but starch requires significantly more mixing to ensure that it is right.

With these considerations in mind, you will be able to readily choose which thickening agent is appropriate for your pudding recipe. Your pudding will be absolutely thick and silky before you realize it.


How do you fix pudding that is too watery?

What exactly is this? You may thicken pudding by thickening the liquid you use or by adding anything that is formed of starch. When it comes to thickeners, you have a terrific choice in the shape of cornstarch, which can be readily added to any pudding, from chocolate cake to cream pudding.

How do you make pudding thicker?

To thicken pudding, use all-purpose flour, potato starch, arrowroot powder, or tapioca starch for the cornstarch. You may thicken banana pudding by adding egg yolks, gelatin, or cornstarch. Cornstarch is an excellent choice since it is less costly and more widely available than other forms of food.

What thickens instant pudding?

Gelatinized starch, a dried quick starch that easily absorbs liquids and enables the pudding to gel when blended with milk, is a significant component in instant pudding. Gums that are soluble in cold water, such as carrageenans and alginates, are also occasionally employed as thickeners.

What thickening ingredient is use to thickened a pudding?

If you don’t have cornstarch on hand, you may use all-purpose flour, potato starch, arrowroot powder, or tapioca starch. With a little amount of water, dissolve one to two tablespoons of cornstarch.

What gives pudding its consistency?

Pudding is produced by heating the milk and sugar foundation and thickening it with cornstarch. This results in a semisolid consistency with a creamy mouthfeel.

What can I use instead of cornstarch for pudding?

Pudding Cornstarch Replacement

To thicken a pudding, use all-purpose flour or rice flour instead of cornstarch—many old-fashioned pudding recipes call for flour, while Israeli-style pudding recipes often use rice flour. (Just make sure you use rice flour rather than glutinous or sweet rice flour, since these will not work.)

What thickens Jell-O pudding?

A Model for Quick Pudding Thickening

Some are used for anti-caking and other properties. The pudding is thickened by one ingredient. Tetrasodium pyrophosphate is the chemical name (TSPP).

How do you thicken pudding without cornstarch or flour?

Combine an alternate starch-based thickener, such as arrowroot powder, tapioca powder, or rice starch, with the sugar specified in your pudding recipe. In terms of thickening strength, these alternative starches are similar to cornstarch and twice as strong as wheat flour, so measure accordingly.

Does heavy cream make pudding thicker?

Yes, you may substitute heavy whipping cream for milk in quick pudding. This produces a much richer and thicker pudding, however it may take somewhat longer to thicken. When replacing heavy cream for milk, use roughly half the quantity called for in the pudding mix.

Why is my instant pudding watery?

If you mix it too quickly, it will become too watery. If you mix it too little, the components will not blend properly. What exactly is this? It might be difficult to determine how much mixing is required to get the correct thickness of the pudding.

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