Jell-O-style pudding - vanilla, coffee, chocolate, strawberry
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- Опубликовано: 24 июл 2024
- Thanks to Trade Coffee for sponsoring! Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/ragusea
**VANILLA RECIPE, ONE PORTION**
1 cup (237mL) milk or milk substitute
1 tablespoon + 1-2 teaspoons cornstarch, depending on how thick you like it
2-3 tablespoons sugar, depending on how sweet you like it
small pinch of salt
splash of vanilla extract (I used the beans from half a pod in the vid)
1/2 teaspoon butter or other fat (optional)
Combine the starch, sugar and salt and stir thoroughly to combine. Put the milk in a pot, whisk in the dry ingredients, bring to a simmer until the liquid visibly thickens. Turn off the heat, stir in the vanilla, melt in the butter (if using), pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly.
**COFFEE RECIPE, ONE PORTION**
1 cup (237mL) coffee (I brewed mine with milk instead of water)
1 tablespoon + 1-2 teaspoons cornstarch, depending on how thick you like it
2-3 tablespoons sugar, depending on how sweet you like it
small pinch of salt
1/2 teaspoon butter or other fat (optional)
Combine the starch, sugar and salt and stir thoroughly to combine. Put the milk in a pot, whisk in the dry ingredients, bring to a simmer until the liquid visibly thickens. Turn off the heat, melt in the butter (if using), pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly.
**CHOCOLATE RECIPE, ONE PORTION**
1 cup (237mL) milk, milk substitute or water
1 tablespoon + 0-1 teaspoons cornstarch, depending on how thick you like it
2-3 tablespoons sugar, depending on how sweet you like it
2 tablespoons cocoa powder
small pinch of salt
a little square of solid chocolate, or a few chocolate chips (optional)
Combine the starch, sugar and salt and stir thoroughly to combine. Put the milk in a pot, whisk in the dry ingredients, bring to a simmer until the liquid visibly thickens. Turn off the heat, stir in the vanilla, melt in the solid chocolate (if using), pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly.
**STRAWBERRY RECIPE, ONE PORTION**
1/2 lb (227g) fresh strawberries
1 tablespoon + 0-1 teaspoons cornstarch, depending on how thick you like it
2-3 tablespoons sugar, depending on how sweet you like it
small pinch of salt
a little milk
Cut the tops off the strawberries, cut them in half, put them in a pot with a splash of water, boil until soft. (They'll release their own water as soon as they get cooking, so the initial splash is just enough to get them started without burning on the bottom of the pot.) Pass the strawberries and their liquid through a sieve into a heat-safe bowl and grind down the solids with a wooden spoon to extract as much liquid as possible. Discard the solids.
You should have just under one cup (237mL) of strawberry juice. Top it off with enough milk to get you a full cup. The milk will curdle and that's ok - strain the liquid through the sieve one more time on its way back into the pot.
Combine the starch, sugar and salt and stir thoroughly to combine. Whisk in the dry ingredients into the strawberry liquid, bring to a simmer until the liquid visibly thickens. Turn off the heat, pour in a serving bowl, let cool until it stops steaming, cover if you want to prevent a skin from forming, refrigerate for a few hours until wobbly. 
Хобби
Friends, I see some confusion in the comments from viewers outside the U.S., and it's confusion that I should have anticipated and addressed in my script. Jell-O is a company that makes gelatin-based desserts that we would colloquially call "jello." However, the Jell-O company also makes starch-based desserts of the type you see in this video, which we'd call "pudding" here in the States. I imagine it's especially confusing to people in the rest of the Anglosphere who refer to any kind of a dessert as a pudding, in which case Jell-O gelatin could be referred to as a pudding, because it's a dessert. But in the U.S., people use "pudding" almost exclusively in reference to starch-thickened desserts of the kind you see here, which are typified by the mass-produced versions sold by the Jell-O company. I think I may have just written the first paragraph of next Thursday's vid...
that would be an excellent video, your science and history videos on food are just as great, do what feels best for you.
@@TheMajesticSeaPancake love the science/ history vids! Overall the variety of Adam’s projects keeps this fun
You have my sympathies. I'm from a nation that calls putting ice-cream in soda 'spiders' rather than a float, and have 'milkshakes' so thin we call US-style milkshakes 'thickshakes'. Words and definitions are weird.
we are witnessing history at work!
@@AnInnocuousBlueCube they definitely thick, I'd like a thinner milkshake too!
“When you make chocolate pudding you have to reduce the amount of starch”
My brain: “Adam reducea”
I like your brain.
lmao I saw this like 2 seconds after he said that and I thought that
😂😂
Sounds like an incantation from Harry Potter.
Now I can't get the image of Adam brandishing his whisk like a magic wand out of my head 😅
@@raraavis7782 Exactly what I was thinking. :D
No casting spells in front of the muggles, Harry.
That strawberry pudding could also be amazing topping for a layered cheesecake. Oh my days.
Or some buttered toast.
Great. Now I want some.
@@KayakTN buttered toast? How have i not heard of this yet, imma fuck up some pudding on toast now
Great on a waffle too! But I'd suggest to keep the fruits whole and maybe thicken it a bit more
@@Graive17 Ok, weird question, but... is not all toast buttered toast, often with jelly on top? Does anyone not butter their toast? Now, maybe the puddling jelly would be even better, eye dee kay, I'd at least try it.
@@kindlin I don't butter my toast if I'm putting Nutella on, but what about this pudding thing on a buttered crumpet...? O.O
Something that should be mentioned, if you put the jello/pudding in the fridge without covering them, make sure there’s nothing smelly in your fridge. Milk products like to pick up smells in your fridge and you’ll be able to taste/smell it when you eat it
Very true
Oh, that's why. My pudding was always smelling like something else 😥
Baking soda!!
I'm so sensitive to this that even the freezer is a nightmare. I am perpetually jealous of people that can just not taste the picked up flavors very easily or just don't care.
Oh that is so true
I really appreciate your dedication to accessibility for total beginners in your recipes ("grab a whisk, or a fork would be okay"). I certainly know the feeling of seeing some incredible food on youtube, quickly realizing they have tools I never will, and giving up. You give people no excuse not to get in the kitchen and try.
what macrolevel of brokie are you at where you cant afford a fucking whisk
I had both corn starch in an overabundance and *no* idea I could make pudding this easy. Started cooking even before finishing the video, vanilla pudding is currently in the fridge. Thanks!
This makes me happy for some reason. Enjoy your pudding!
@@abbygilbert8287 hell yeah I will!
Lmao awesome. If I wasn't feeling sluggish I'd already be up too checking what i have on hand.
This is so wholesome 😂 go pudding!
How was it?!
in Poland, we would rather use potato flour, but oh yeah, I discovered I can make it at home when I was maybe 12 and it was my go-to after-school snack for many years. And the fruit version, usually with no milk, it's called "kisiel", which is one of a few proto-slavic words that made its way to different languages (i.e.German)
Yup, can confirm. Countless times we have had "kiisseli" as kids in Finland.
That reminded me that in certain cooking arrowroot flour is sometimes preferred, and it tends to provide a translucent product.
POLSKA
We have the same dish in Bosnia and Herzegovina as well :)
BUDYŃ
I always enjoy seeing Adam cook relatively easy and doable dishes, and yet giving me nice as well as simple scientific info and hints regarding the cooking process.
wow you really finally found a way to stop me from completely skipping the sponsorship...the product integration is evolving
Adam Ragusea and Linus from LTT have great sponsorship intros for very different reasons. Adam's transitions are so smooth, and Linus gave up and leaned into the cheesiest intros possible.
I bought some raspberries at the store today, the strawberry recipe sounds amazing with them. Your videos always have amazing timing
I'd say to not waste it, top some vanilla pudding with the raspberries instead
@@1224chrisng Eh, it’s winter anyway, maybe I’ll use most of them for the juice and the rest as a topping
Same thing here! Just got some raspberries and am excited to make this with almond milk
Oh! Raspberry sauce is lovely! Good on a lot of things in general! Lemon poundcake, for example!
I couldn't eat solids for a few weeks and things were getting boring, so I made cookies n' cream pudding with gelatin, icing sugar, whipping cream, and those Christie's chocolate wafers that are basically unmarked Oreos. It was phenomenal. Maybe I'll make another batch soon!
Pudding originally meant any dish made with rendered fat. Then it became a class of dishes boiled made with rendered fat, which were often mixed with dried fruit and later sweetened with sugar. In the US it came to mean just the custard.
An add-on to that: in the US, "custard" refers to a milk-based dessert thickened with egg, not starch.
Just watched Townsends do plum pudding with suet, and he definitely used dried fruit (currents, I think).
I thought it meant that it was boiling in intestines originally, so black pudding counts but so does plum pudding, then later on plum puddings switched over to cloths or basins
@@1224chrisng That's a good point. I've been following some of the historical RUclipsrs, and I don't think I've seen anything that really speaks to the deeper origin of the term. But, it seems the problem is that they rely on published cook books. Getting recipes that predate cook books is apparently a major challenge.
@@1224chrisng that wouldn’t fit Yorkshire pudding though.
Man the fruit one is called Kisiel in polish and that was the shit as a kid. Also, my mom and grandma would make a thick, sour cherry soup that was half way between kisiel and kompot. Served with fresh egg pasta. Weird af but equally delicious.
Edit: realized that some might understand kompot as "compote" which looks to me like juice and fruits thickened with starch.
Kompot in slavic countries is just a drink made of water + sugar + some fruits cooked to release the taste.
I really enjoy learning about how the food Adam makes is connected to other countries and culture. There's a lot to learn in the comments! Thanks for yours.
i love kompot
Juice and fruits thickened with starch is usually referred to as "jelly" in the US. Your "kompot" sounds exactly like our "compote." :)
Oh my goodness I forgot all about that cherry soup! My grandma has made that (she's German/Polish) but I haven't had that in so many years and forgot how amazing it was!
If you get the fruit thing from a restaurant is it a *chef kiss*-iel? (I hope that pun makes it through. If you groaned, I was successful. hehe)
Never have I ever seen a sponsored advertisement so seamlessly blended in with the video. It just flows. :-) Looking forward to trying out this recipe. I think I’m gonna try the coffee flavor first.
This is very popular in Latin America, we use a brand of cornstarch called Maizena, sooo we call this desert just Maizena...
My mom used to make chocolate, vanilla and strawberry maizena all in one dish for my birthday. She would do a flavor, chill it then make and add the next flavor in top of the next one, this is amazing! Thanks Adam for teaching me how to do it!
Aqui eu conheco como mingau de maizena, não só maizena
Also, it is really funny seeing someone referring to this as pudding instead of the "pudim" that the all know and love here in Brazil
Maizena is the most common corn starch brand in Europe too. The branding is self-explaninary as we non-British usually refers to "corn" as "maiz" or "mais".
Our traditional starch is potato starch.
I call it Atole (Atole de Maizena)
Omg that sounds amazing! My grandma often made chocolate & vanilla together the same way and I still have great childhood memories from that 😊
Something I've been using for pudding is sweetened condensed milk. Warm it up just a little in a microwave, stir in the starch or custard powder, then pour in boiling water while whisking. The condensed milk and starch should thinken up almost instantly. This method tends to be faster, especially if you have a water boiler, and removes the need to boil the mixture in a pan so you don't risk burning the pudding.
If the condensed milk was too cold before pouring in the water, the starch may not get fully cooked and the pudding will be a little mealy. If this happens, you can put it in the microwave for a few seconds and that should take care of that.
A pudding refers to something that is boiled
you can also avoid burning pudding by not being an idiot, and stirring properly.
@@Ass_of_Amalek Is there a specific reason that an alternative way to make something tasty is such an issue that it requires throwing around insults?
@@guusvangerrevink2484 1: the water is boiled. So what's the issue?
2: the reference to boiling is only in some of the definitions of pudding. So what's the issue?
3: The result tastes and feels exactly like pudding. So what's the issue?
Seriously, all I did was give an alternative recipe to something tasty, and one is throwing insults while another is being pedantic about definitions. You don't *have* to use the recipe.
Sounds very interesting! I might try it sometime
Coffee pudding is one of the most refreshing taste/texture combinations!! Also a very popular dessert item sold in Japan.
"Pudding" originally referred to a flour mixture, often with currents / raisins / dried fruits that was put into a dampened and floured bag, then boiled for a couple hours (depending on the thickness of the ball). Sometimes it would have suet or tallow or lard to create pockets for a "fluffier" texture...and at some point someone put meat into it, and then instead of using a cloth bag, used intestines for casings...but they still boiled it to cook & solidify the contents, hence blood sausage being considered a "pudding"--aka a dough or batter in a cloth or other container that is then boiled or steamed...which is why haggis is also a pudding, as it's grains & bits of meat in a casing (stomach) that is boiled or steamed. Modern dessert puddings are boiled in pots and then served in dishes rather than using cloths, etc, OR their starches are pre-treated to act like they've already been boiled, in the case of instant puddings.
No frontrunning the next video!
Y'all I just made a coffee-caramel version of this and it was absolutely delicious!
Basically it's just the vanilla base, but add 1/2 a teaspoon of espresso powder (probably a quarter to half an espresso worth) per portion, a little extra salt and melt in a werther's original soft caramel.
I also made a quick salty caramel sauce, but it doesn't really need it IMO.
He has finally reached transcendence, he has started putting his ads *into* his recipes.
Oooh very excited for this! I'll be trying maple flavour, maybe some apple pie flavour with nutmeg cinnamon and apple, someone mentioned raspberry down below, maybe a raspberry dark chocolate flavour with some chocolate whipped cream too. Aaaah so many ideas
Maple sounds downright heavenly
I would probably put a drop of orange oil in the chocolate pudding.
@@bobbun9630 I sometimes add almond extract to the chocolate.
Milk-almond-vanilla is good
Adam, this is perfect timing. Last week my nephew said that he wanted some chocolate pudding, so I got a box of the instant Jell-O stuff. It's a no heat process now and it was like magic. Seriously, it thickens up within seconds. It is super strange to watch happen in real time.
I remember making lot's of Jello-O instant pudding, lemon in particular. So, I learned to be careful to read the box labels when I wanted the instant version. Otherwise, the impatient kid in me would be angry at having to wait until the milk just came to a boil. ~~~ But hey, if I'd learned how to do an ice bath as a kid, I would have had less time to wait for the pudding to chill (either one).
Instant pudding uses modified starch which is chemically altered to tangle with the need for heat. It's pretty amazing stuff.
Huh. And here's me at 25 never having known that boxed pudding mixes used to need to be heated...
@@Great_Olaf5 they figured it out sometime before the 1940s. But I don't remember it happening that quickly. Seriously, in like 30 seconds you go from a clearly milk mixture to pudding. It's such a strange thing to watch happen.
@@Philitron128 That's weary I'm saying, the instant stuff is the only kind I've ever known.
Yes!! The pudding skin is the best part, especially on vanilla pudding when it gets a little frothy on top 🤤
Love these kind of accessible videos. Also the fact that you may be looking into pudding, can't wait for the history/cooking lesson.
My mom used to make the prepackaged stuff when I was a kid. I absolutely loved it. Will definitely try this homemade version
In Brazil, we prepare a very similar pudding, but with coconut milk. We use milk and coconut milk, thickened with cornstarch. It's usually served with plum syrup. It's called 'manjar de coco', something like 'coconut delicacy'.
é, e tipo essa receita dele é nossa receita de papa tradicional
This brings me back! One of my favourite childhood snacks was a coconut pudding with a dollup of jam on top. Just made myself a batch, it’s delicious. Thanks Adam :)
Yes! Here for that pudding skin! I don't know why people avoid it, it's also one of the reasons why I love puddings
Honestly, your enthusiasm sold me on the skin, unlike Adam's brief comments. I'll try it.
@@eugenetswong I'm glad to hear that! Let me know if you like it. I think it brings a nice contrast to the overall texture.
Yeah! My late grandmother would make pudding (usually tamil oriz/arroz con leche) for us every so often and I always loved it, skin and all
For even more vanilla flavor, toss the bean halves into the pudding mixture as well and fish them out when it's done boiling. Then you can rinse them off, dry them out and grind them down with sugar and use the resulting vanilla sugar for future puddings!
Pudding really is delicious haven't had any in awhile so I appreciate you showing us how to make it, absolutely amazing
My Cajun grandmother used to make pudding from scratch all the time. Her butterscotch pudding was heavenly, and I wouldn’t eat that nasty Jello stuff because it didn’t taste anywhere near as good as Grandmama’s pudding. I’d watch her make it but my four-year-old brain didn’t know what she was putting in it other than milk and sugar. It was magic how it went from liquid to pudding so quickly.
I’ve never been able to replicate that butterscotch flavor, either. I can replicate her savory pudding (it has a bit of mustard and vinegar in it) to use for making her banana salad, but that was the only of her pudding recipes she ever wrote down and she’s been gone for well over 30 years now. That banana salad was my favorite part of Thanksgiving! A sweet but slightly vinegary pudding full of sliced bananas and topped with chopped peanuts. It sounds so bizarre but it is so incredibly delicious. The only difference with it is that it is thickened with an egg and a bit of flour - because every great Louisiana dish has to start with a roux, right?
I made the chocolate one with a splash of heavy cream and a double-boiler, it came out incredibly smooth and luxurious, worth the extra faff imo.
I got on a homemade pudding kick during the pandemic. Butterscotch is really good too. Cook some butter and sugar then add the milk and cornstarch plus some vanilla extract. I love the "skin" too.
You've sparked my imagination! I can't wait to try making Jell-O-style pudding from every random liquid I find in the kitchen!
The texture of the coffee pudding (and flavor!) Is what I look for in my pudding! Excellent video!!
Wow I can’t wait to make these!!! Also I love the teaser at the end!
Living in Japan. Here, pudding usually means an egg-based dessert similar to flan or creme brulee.
Gotta try these recipes. My daughter and I have had a lot of fun making bagels and chili from your videos. Her favorites are the ones where you shout NO! really loud. As an international family we're all about bucking snobbish convention. ☺
Been making black cherry pudding lately from scratch. Great stuff indeed.
That sounds delicious. Might give that a try when I need to use up some cherries from the garden this season!
Great recipe! I will certainly use this in the future. Thanks for sharing.
I love your cooking recipes, thanks!!
Podcast listeners know this video was supposed to be something else. Good job coming up with something on the fly
Very similar to middle eastern Mahalabia - there's a lot of ways to play around with the toppings/flavorings. Always fun & easy to make! If you want that middle eastern touch to it, Middle Eats has a great video with some ideas to try out there.
Just google image'd that and it looked exactly like how I imagine a middle eastern pudding to look like lol
i love malahabia. my mom makes a 2-layered one with milk and orange
That strawberry pudding looks amazing!
In my family growing up, whenever we would make Jell-O stovetop pudding, we would always eat it while it was still warm. I am always surprised when pudding videos instruct folks to have the pudding cool in the fridge.
Adam, why are you telling me that I have everything I need to make pudding? I mean, you're right... But now I'm making pudding! I wasn't going to do that today.
Hey Adam. If you like the texture of the skin layer and want it throughout the pudding's body, consider replacing starch with arrowroot powder. That works for me with chilled chocolate pudding and arrowroot has a lower glycemic index if that matters to you
My mum used to make it like that. We always had arrowroot in the house. We used to eat something called blancmange.
This is the first time I've made one of your recipes immediately after watching the video. As you predicted, I had the ingredients already in my house. I made the chocolate version with Dutch cocoa. I should've used more sugar because it's a tiny bit too bitter for my taste but it still turned out really good. The only chocolate squares I had were slightly raspberry flavored so it gave the pudding a hint of fruity flavor which I highly recommend!
I never knew how easy pudding is to make. Thank you!!
That is the best sponsor integration I've ever seen. Also loved the recipes. Never would have thought of the strawberry one.
Oh! Like coffee jelly from Japanese cafes - and from a show I really like, Saiki K! I’ve actually made it before, it’s quite good, especially topped with fresh cream, but VERY rich.
We made it partly with gelatin though, not just cornstarch, so it was more… wiggly lol.
this seems much easier than the Babish versions lol
Thank you for this!!! This is just what I need, I have so many flavors and essences I wanted to use for deserts
Thank you. I have been looking for a recipe like this for years. I have tried many that were just too complicated and did not taste the same. I tried your chocolate recipe, the flavor I have make the most and it worked perfectly for our needs and preferences (including texture and mouth feel). It is so simple to make and will save us a fortune so we do not have to buy those over priced boxes of Jell-O pudding again. Again, thanks!
Why not use frozen strawberries for the strawberry jello recipe? those will picked at the peak of freshness, and we're boiling them down anyway
As a Brit, when someone says "pudding" and means a class of desserts, my understanding is angel delight, a weird powder from the 70s (and revived in the 00's) that was mixed with milk to make something a little firmer than these puddings. I've only had it while camping with my not-scouts group; I imagine it did a lot of heavy lifting for low-effort pudding catering at scale.
Yeah they served it in our primary school, and that was pretty recently (2005-2013)
Butterscotch is the best flavour and I'll fight anyone who disagrees
I can't remember what the brand name was now but it was known as "instant pudding" here in Australia.
Great video, Adam. I am absolutely making all of these for the pudding fiends that comprise my family.
Love how the pudding looks, will try this tomorow.
The last one, with strawberries is basically polish dessert called kisiel. It's make with fruit juice (most popular strawberry, raspberry and apple), sugar and thickend with potato starch. Usually served hot but you can enjoy it cold. It's also delicious with graded apple 😍
It's so popular here in Poland that you can buy little one portion packets and just add hot water. I really miss it when I'm traveling, it's super easy snack
Just made this "recipe"
Was gonna make the vanilla version, but realized I only have soy milk. Didn't want to risk boiling soy milk because it becomes really gross. Used an instand hot coco packet, but it was meant for 3/4 of cup so I only used 2 teaspoons of cornstarch. the powder was sticking to the cup I mixed it in so I added a little water to salvage the remaining powder. While I looked away the mixture had already gelatinized so I quickly poured in the slurry, mixed it, poured it in the cup, and threw it in the fridge.
I will give an update in a few hours when I actually eat it.
Have you eaten it?
@@bigmanpigman1337 didn't solidify. I then used the exact recipe and it also didn't solidify. I'm probably just dumb and did something wrong though.
i like the extra thick texture of the coffee pudding. it was great
This is awesome and super easy! Gonna give this a try!
now my computer is jello
"But the pudding skin is my favorite part"
Adam's love for heterogeneity has finally gone too far.
"you make a video series about brownie skin, and nobody panics. But if you say "the pudding skin is my favorite part", well then everyone loses their minds!"
Normally I disagree with the heterogeneity, but in this case I actually agree with Adam. The skin is excellent, really concentrates the flavor, and the different texture makes the pudding feel like something other than just melted ice cream.
Pudding skin is the best part. Only subhumans disagree.
Yeah that’s the kind of you learn midway into a book about serial killers.
Very clever ad placement, Ragusea!
I don't think I've ever seen a channel that was as good at segwaying into the ad read as you
that vanilla pudding would slap with a cheeky bit of dark liquor like cognac or bourbon, might add that to mine :) would that alter the texture at all or mess with the firming up of the pudding?
I'd be more worried that the liquor would curdle the milk?
@aragusea What about a cream liquor? In canada we have Cabot Trail, a really nice Maple Cream liquor. Would something like that be a way to avoid the curdles?
@@aragusea hmm good point, maybe some amaretto instead then
So... basically budyń! One of my favourite desserts, very popular in Poland, easy to make and delicious - we even have instant versions, mixed with powdered milk, so just add hot water and done!
We use potato starch instead of cornstarch and usually do not add butter. And made with water instead of milk it's kisiel. I'm used to see fruit-flavored kisiel and chocolate/coffee/vanilla budyń, but strawberry pudding, while looking unusual to me, seems really delicious, will definitely check it out!
Thanks! That was easy! We happened to get and extra quart of milk delivered, I bought some corn starch months ago because once in a while I see a YT video recipe that needs it, and bingo, In an out of the kitchen in 15 min with a nice desert waiting for me and my wife tomorrow! Thank you Adam!
Really a great video, Adam! Quite fun and inspiring :)
Finally, something I can cook at 4 AM when I one day have kids because I’ve lost control of my life.
Well i can predict the future: i had a dream last night that I tried making homemade chocolate pudding, failed, and watched a video on you making pudding.. And here we are.
Incooperating the ad into the recipe was genius and made me fully watch it
These are the videos I like. Food I can make for my family at home
From a Polish person here, when we make pudding, (it's called Budyń) we use like a 1/3 of the milk to mix with the starch and sugar, and after we heat up the rest of the milk until it's boiling we add the milk-starch mixture and mix quickly. It comes out really smooth and sillky 😋
And in the fruit version we use water or juice instead of milk 💜
I guess in the Uk we would call this a custard - not always made with eggs. . Jello suggests gelatine - or as we call it Jelly.
The differences between countries is fun sometimes. In the US, custard is usually egg-based. As Adam later added in the comments, Jell-O is a company best known for the gelatin deserts ("jello" ). But Jell-O also makes the pudding desert that Adam presented. Jelly is a specific type of jam here (made with juice and no pulp).
Wow! The coffee pudding looked so good I could almost smell it. I’m sold: I’m trying this tomorrow.
Good stuff Adam. I love these recipes I already have the stuff for.
You might want to take a look at any recent Atomic Shrimp video related to dessert for a pretty detailed chart of the various meanings of pudding in the U.K. Dude knows his stuff, and developed it presumably at least partially so he didn't have to explain himself in the comments every time he said "pudding". He tends to pull it out to point out which specific meaning he is using on a given day.
My only real question is why North America (and other places) calls only "a thing that is or basically is custard" pudding. I don't remember even seeing the word custard in use in NA until I was in my 20s minimum (aside from a canister of Bird's custard powder we tended to have at home growing up).
I was born in 1973 in Canada, and in a church youth group [non-caucasian in culture], we were taught to make caramel custard. So, "custard" must be used at least a little.
@@mrentity2210 Greater Vancouver.
It could very well be all those things.
Important disclaimer: it was a non-white church, so the church culture, and the food, could have been influenced by China & The Philippines.
@@mrentity2210 haha. That doesn't sound racist at all. It's just statistics. The numbers were similar to what it felt like for my skin colour back when I was a kid. Numbers and digits are nothing to be afraid of or offended by.
Was your mom pure blood, or was she Lebanese like your dad, or something else...?
@@mrentity2210 I'm please to read of your dad's success in assimilating and speaking so many languages.
Regarding Quebecois French, I find it so difficult to learn by listening to it. It's a really a bad language to learn.
As well as steamed English puddings, one ought to be having a ganders at dumplings too. A rabbit hole, I'd imagine... Clootie would be my favourite. Great stuff Adam. Educate the masses!!!
That is unexpected but really nice video adam, that is a great idea!
Very neat. Probably the first episode that I both want to, and am capable of trying
Adam here saving me time and going to the grocery to buy the ingredients when I can do it in less than a minute here. Thank you, Adam!
omg i just wanna bring attention to how well you poured from your saucepan into the mug. Would be all over my kitchen counters :D UK fan here great vid, need to give these a try
Using coffee is an excellent idea, thanks!
I appreciate you, thank you for making content.
I've been making pudding from scratch for my kids for years (they're all grown now) almost always make chocolate though but have added extra flavors in like almond extract.
When Adam said you can apply the pudding starch to liquid ratio to any watery substance, I was prepared to see him make a white wine pudding
Made the chocolate, was really good. Reminded me of the one my grandmother used to make.
I Love pudding. It is a my heart warming soul food in winter
OMG thank you!!!!
that teaser at the end was so smooth
This is a really fantastic pudding recipe - I'm actually tempted to do this, but with bananas.
Thanks for the instructions, Adam!!
This is great! I made coffee pudding with soy milk (dairy allergy) and it worked great. Brewed the coffee with cinnamon, cardamom, and cloves for a little extra kick.
Followed your rough guidelines to make some orange pudding and it's fantastic! I wouldn't have thought to make fruit pudding but its so nice!
I had something like this the other night called firnee at an Afghan restaurant. It's flavoured with rose water and really nice.
Given the residency in tennessee/Georgia, I was expecting some southern style hot pudding. But glad to see this all the same, great recipe to have in the toolbelt
idk what they eat in GA but sr flour, vegetarian suet, a splash of milk and whatever sugar/flavouring you want mixed in a ramekin and microwaved until done is a decent low-effort version of British steamed puddings.
I once made a pudding with milk that I had steeped cinnamon toast crunch in!
LOVE your French press. I have the same one. I ditched the glass ones in favor of all metal. Yeah, watching your coffee steep is cool and all, but I want my. Kitchen appliances to be durable.
here in Brazil pudding is usually a giant crème caramel with condensed milk... the way sweetened condensed milk hardens and gelatinizes after being heated up is a basic component of brazilian desserts
The hint at the end about a future episode... I love it! :)
I'm hella excited for the black pudding video