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how to keep cornstarch pudding from separating

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by agnes_day, Jan 20, 2010.

  1. agnes_day

    agnes_day Chillin' With My Peeps

    Aug 29, 2008
    oklahoma
    i made a huge vat of cornstarch pudding and i would like to save the rest for dinner tonight..for some reason though, it always turns into water after several hours! anything i can do?
     
  2. Sequin

    Sequin Chillin' With My Peeps

    May 20, 2008
    I am not familiar with cornstarch pudding and the ingredients that go into it - but I would think either setting it in the freezer or fridge ought to help out some. Then you can thaw and warm(if it is served warm) it again using a double boiler.
     
  3. BettyR

    BettyR Chillin' With My Peeps

    1,834
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    191
    Mar 1, 2008
    Texas Gulf Coast
    Post the recipe and maybe we can help you.

    You may be able to stabilize it with eggs or flour.
     
    Last edited: Jan 20, 2010
  4. agnes_day

    agnes_day Chillin' With My Peeps

    Aug 29, 2008
    oklahoma
    oh, its my own recipe...its just that it seems that after being in the fridge for a few hours, it tends to separate..i just heat up some milk and butter to boiling, turn it down a hair and add some vanilla, sugar, and cornstarch and stir until really thick.
     
  5. Kim_NC

    Kim_NC Chillin' With My Peeps

    Jan 27, 2009
    Mt Airy, NC
    I think it's the boiling. I make the same thing, but I never allow it to boil. Boiling often causes dairy proucts to separate.

    Here's the recipe I use

    Vanilla Cornstarch Pudding

    2 c. milk
    1/2 c. white sugar
    3 TBL cornstarch
    1/4 tsp salt
    1 tsp vanilla extract
    1 tsp butter

    Heat milk until bubbles form at edges over medium heat. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.
     
  6. ozark hen

    ozark hen Living My Dream

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    Apr 4, 2007
    Mansfield, MO
    You know I use to make cornstarch pudding many years ago and the same thing happened to me. Thanks for the good info, Kim. Makes me want to try that recipe........if I just didn't get a bad glucose report [​IMG]
     
  7. beerman

    beerman Chillin' With My Peeps

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    Mar 7, 2008
    Smithville, il
    Corn starch used as a thickener does not have a long holding power. Even if you use it for a sauce or gravy on a buffet line it only holds for so long. You might try arrowroot. Also most foods will not thicken unless it is brought to a boil with the thickener in it. not all but most.
    trivia..... you can always tell a sauce thickened with cornstarch because it gets shiny...

    While in culinary school I watched a girl dump a ton of roux into a soup that was just warm, I said to her you know that will not thicken until it boils right? she says shut up I know what im doing, I say okie and go on my way. one second later the chef walks over and says............. you know that will not thicken until it boils right? [​IMG]
     
  8. BettyR

    BettyR Chillin' With My Peeps

    1,834
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    Mar 1, 2008
    Texas Gulf Coast
    Quote:If you used 6 tablespoons of flour instead of the cornstarch it wouldn't separate...but yes you will have to bring it to a boil.
     
    Last edited: Jan 22, 2010
  9. agnes_day

    agnes_day Chillin' With My Peeps

    Aug 29, 2008
    oklahoma
    i always boil it..i dont know..even when i use flour it does that.
    maybe i need to be less poor and get instant pudding!!! [​IMG]

    ive never had gravy turn to water, but of course with 8 people, i dont think we have ever had leftover gravy either.
    [​IMG]
     
  10. Kim_NC

    Kim_NC Chillin' With My Peeps

    Jan 27, 2009
    Mt Airy, NC
    If you want something you can boil (just a very low bubbling, not a 'wild' boil), and not have to buy instant pudding, then make one of these mixes. You can use a low boil with these because they use powdered dry milk, not fresh milk.

    Pudding Mixes

    Vanilla Pudding Mix
    3 c. nonfat dry milk
    4 c. sugar
    1/2 tsp. nutmeg
    1 tsp. salt
    3 c. cornstarch
    1/2 tsp. vanilla extract
    Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 c. of mix to 2 c. milk. Heat and stir constantly while bubbling over medium-high heat. Cool, then add 1/2 tsp. vanilla extract.

    Chocolate Pudding Mix
    2 1/2 c. nonfat dry milk
    5 c. sugar
    3 c. cornstarch
    1 tsp. salt
    2 1/2 c. unsweetened cocoa
    Mix and store in airtight container. To prepare, add 2/3 c. mix to 2 c. milk. Heat and stir constantly while bubbling over medium-high heat. Cool, then serve.

    Coconut Cream Pudding Mix
    3 c. nonfat dry milk
    4 c. sugar
    1 tsp. salt
    3 c. cornstarch
    1 1/2 c. shredded unsweetened coconut
    1 tsp. coconut extract
    Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 c. mix to 2 c. milk. Heat and stir constantly while bubbling over medium-high heat. Cool, then serve.

    Butterscotch Pudding Mix
    2 c. nonfat dry milk
    5 c. brown sugar, packed
    1 tsp. salt
    3 c. cornstarch
    Mix and store in airtight container. To prepare, add 1/2 c. mix to 2 c. milk. Heat and stir constantly while bubbling over medium-high heat. Cool, then serve.

    *sigh* - and before yet another nay-sayer shows up, let me say I've shared these pudding recipes many times on other boards with positive feedback from people who actually made them!
     

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