I followed the recipe I attached (sorry if it looks weird, I’m on my phone) and I messed it up, the base ended up being too thick like a regular pudding instead of a light pudding like the recipe suggested. I’m planning to loosen it up, do I have to heat the mixture back when I add the milk and cream or can I just mix it in straight out of the fridge? Any help and tips would be greatly appreciated!
by gitgith
2 Comments
I have not used cornstarch as a thickener before, but any custard I’ve made that was to thick still churned just fine.
You could potentially give it a blend with a stick blender for thirty seconds and that will loosen it up for churning.