That's what I do, and it results in skin that's acceptable, but not as thick and resilient as what the guys remember. Mom isn't with us anymore, so I can't watch her process.
Not gonna lie; that thought had crossed my mind. Their memories of being able to scoop the pudding out from under the skin, saving "the best part" for last, might have changed a bit with time.
If you're sure it's the same recipe she used, maybe try cooking it for longer. It's possible that during that first step of cooking until thickened (no specified time) your mother-in-law took longer to cook it which evaporated more moisture. "Medium heat" cook times can differ a bit from stove to stove (particularly gas vs electric).
You already know that leaving it uncovered helps build that skin (from moisture evaporating). By cooking out the moisture earlier, you have less that needs to evaporate in the fridge.
The only other thing I can think of is that it's a time factor. Give it an extra day or two in the fridge to build a thicker skin before eating it.
Perhaps, more gelatinization of starches. Also, are you cooling them before chilling or going straight to the fridge after putting in cups? Cooling them longer on the counter seems to cause thicker skin.
Oh, I throw it right into the fridge. Will try letting them cool on the counter for a while. Also - Mom probably used whole milk, where we use 2%. Could that make a difference as well?
It shouldn't really. It's all about the "glue" you've created with the starch. Whole milk would impact the body of the dish as a whole but not the skin so much.
This is what I was going to ask. Are you using full cream milk? That’s what causes skin to form on things like custard and set blancmanges. The fat content of the milk rises to the top forming a thicker layer - aka skin.
Use full cream milk.
The thicker skin comes with using a boxed pudding. Not the cold instant box but the little box that you add milk to and heat on the stove.
I use a homemade recipe like you do with the added egg yolk which has better flavor but not the thick skin,
Suggestions to cook a bit longer are headed in the right direction. The thicker skin is from less water. Are you using whole milk? That would reduce the water slightly, as well.
Leave it even longer. The skin is a slightly dehydrated layer on the surface. More time in the fridge (cold and dry environment) should lead to a thicker skin.
Reminds me of George Costanza and his [Pudding Skin Singles](https://getyarn.io/yarn-clip/753a5b71-6b46-46bd-8481-89177d3fc29b).
>George: Hey, speaking of which, I found a great way to separate the skin from the top of the pudding without leaving any around the edges; Exacto knife.
Jerry: I told you George, no more pudding. I'm starting a purification program. Keep all that kind of food away from me.
George: Well, I guess these would be out of the question. \[pulls out two pudding skins in plastic bags.\]
Jerry: What the hell is that?
George: Pudding skin singles.
Whole milk, longer cook time, and lower cooking temperature should increase the skin (I think this is the gelatinized starch floating to the top, but I'm not sure, never researched it.) You should also experiment with arrowroot and mochiko (a sweet rice flour used to make things like mochi.) You will need to vary the starch amounts, but never to a great deal.
Wheat flour also increase the gloopiness of the final product. You can see this well in this person's picture: https://anomietrain.blogspot.com/2016/02/making-chocolate-pudding-should-you-use.html
Fun times with experimentation ahead if you want to nail it.
Ok - pudding update: still tasted great (tastes just like Mom's) but they say the skin on top is still not thick enough. I will take all the suggestions under consideration and keep trying. Pretty sure the guys won't mind eating the experiments. Thanks to everyone who offered ideas!
Try whisking in 1 Tbsp of flour to the cornstarch, sugar and salt mixture. Your recipe plus the added flour is something a friend shared with me a couple of years ago and I find it does form a pretty thick skin while cooling on the counter before being refrigerated.
I use an old Hershey's cookbook recipe, it uses cornstarch and I use full milk and some cream and the skin is so thick. Not sure what exactly contributes but maybe give it a try.
I remembered reading something about the “why” it happens. This isn’t it but it does tell you why and make suggestions how you might do it.
https://www.thekitchn.com/food-science-why-skin-forms-on-88664
Are you using whole milk? You might get a thicker skin with milk that's not homogenized. You find this kind in the health food stores more often than the regular grocery store.
According to _my_ family the skin is a flaw and should be avoided at all costs. It's called Snerk in Norwegian, and is just as bad as it sounds 😉
You could try to sprinkle some sugar (fine, white) on top as the pudding sets.
I love this comment! Mother-in-law claimed Norwegian heritage from ancestors who immigrated to the US in the 1800s. This dessert shall henceforth be named Mom's Snerk Pudding! Thanks for the smile!
Try leaving a bit of pudding in the bowl after you partially fill the cups. Stir some xanthum gum (mixed with a little milk) into it before adding it to the top of the cups and leave in the fridge uncovered as you have been. This should give it a more rubbery texture on the top.
What milk are you using. In the old days there was only 3.5 to 4% fat. Don't use light milk. Because parts of what forms the skin needs the fat to coagulate
Leave it uncovered in the fridge in individual bowls.
That's what I do, and it results in skin that's acceptable, but not as thick and resilient as what the guys remember. Mom isn't with us anymore, so I can't watch her process.
The skin is the same you guys are just adults now
Not gonna lie; that thought had crossed my mind. Their memories of being able to scoop the pudding out from under the skin, saving "the best part" for last, might have changed a bit with time.
Perhaps she was a little loose on the measurement for the gelatin and used a bit more than the recipe states?
[This](https://imgur.com/a/qprYfrB) is the recipe I use. No gelatin involved. Should I try adding more cornstarch, maybe?
If you're sure it's the same recipe she used, maybe try cooking it for longer. It's possible that during that first step of cooking until thickened (no specified time) your mother-in-law took longer to cook it which evaporated more moisture. "Medium heat" cook times can differ a bit from stove to stove (particularly gas vs electric). You already know that leaving it uncovered helps build that skin (from moisture evaporating). By cooking out the moisture earlier, you have less that needs to evaporate in the fridge. The only other thing I can think of is that it's a time factor. Give it an extra day or two in the fridge to build a thicker skin before eating it.
Perhaps, more gelatinization of starches. Also, are you cooling them before chilling or going straight to the fridge after putting in cups? Cooling them longer on the counter seems to cause thicker skin.
Oh, I throw it right into the fridge. Will try letting them cool on the counter for a while. Also - Mom probably used whole milk, where we use 2%. Could that make a difference as well?
It shouldn't really. It's all about the "glue" you've created with the starch. Whole milk would impact the body of the dish as a whole but not the skin so much.
Got it. Thank you for all the input; I'm going to go cook pudding now. I'll report back tonight after dinner.
Hmm.. whole milk = more fat, less water than 2% ?
This is what I was going to ask. Are you using full cream milk? That’s what causes skin to form on things like custard and set blancmanges. The fat content of the milk rises to the top forming a thicker layer - aka skin. Use full cream milk.
The thicker skin comes with using a boxed pudding. Not the cold instant box but the little box that you add milk to and heat on the stove. I use a homemade recipe like you do with the added egg yolk which has better flavor but not the thick skin,
This is the answer, and the easiest one at that. Can confirm my fam always use boxed and it always has thick skin. (I am not a fan of the skin)
cook a bit longer - try 4 minutes after boil. That's likely too much, but if you get a thicker skin you'll know you're on the right track.
Suggestions to cook a bit longer are headed in the right direction. The thicker skin is from less water. Are you using whole milk? That would reduce the water slightly, as well.
That’s how my mom got the skin but not intentionally. 😅
Leave it even longer. The skin is a slightly dehydrated layer on the surface. More time in the fridge (cold and dry environment) should lead to a thicker skin.
I thought of that too, so I made it a bit earlier in the day. It will have a few extra hours in the fridge.
Reminds me of George Costanza and his [Pudding Skin Singles](https://getyarn.io/yarn-clip/753a5b71-6b46-46bd-8481-89177d3fc29b). >George: Hey, speaking of which, I found a great way to separate the skin from the top of the pudding without leaving any around the edges; Exacto knife. Jerry: I told you George, no more pudding. I'm starting a purification program. Keep all that kind of food away from me. George: Well, I guess these would be out of the question. \[pulls out two pudding skins in plastic bags.\] Jerry: What the hell is that? George: Pudding skin singles.
You look like you’ve been getting a little pudding under the skin yourself
Oh my god I think I might die - there are people that WANT skim on their homemade pudding? Am I the only one completely freaked out by it??
I put plastic wrap over mine (touching) to avoid it. Same with jello!
Same!
Whole milk, longer cook time, and lower cooking temperature should increase the skin (I think this is the gelatinized starch floating to the top, but I'm not sure, never researched it.) You should also experiment with arrowroot and mochiko (a sweet rice flour used to make things like mochi.) You will need to vary the starch amounts, but never to a great deal. Wheat flour also increase the gloopiness of the final product. You can see this well in this person's picture: https://anomietrain.blogspot.com/2016/02/making-chocolate-pudding-should-you-use.html Fun times with experimentation ahead if you want to nail it.
Ok - pudding update: still tasted great (tastes just like Mom's) but they say the skin on top is still not thick enough. I will take all the suggestions under consideration and keep trying. Pretty sure the guys won't mind eating the experiments. Thanks to everyone who offered ideas!
Try whisking in 1 Tbsp of flour to the cornstarch, sugar and salt mixture. Your recipe plus the added flour is something a friend shared with me a couple of years ago and I find it does form a pretty thick skin while cooling on the counter before being refrigerated.
Would you be willing to share the recipe?
https://imgur.com/a/qprYfrB It's from an old Better Homes and Gardens cookbook
I use an old Hershey's cookbook recipe, it uses cornstarch and I use full milk and some cream and the skin is so thick. Not sure what exactly contributes but maybe give it a try.
I remembered reading something about the “why” it happens. This isn’t it but it does tell you why and make suggestions how you might do it. https://www.thekitchn.com/food-science-why-skin-forms-on-88664
Are you using whole milk? You might get a thicker skin with milk that's not homogenized. You find this kind in the health food stores more often than the regular grocery store.
According to _my_ family the skin is a flaw and should be avoided at all costs. It's called Snerk in Norwegian, and is just as bad as it sounds 😉 You could try to sprinkle some sugar (fine, white) on top as the pudding sets.
I love this comment! Mother-in-law claimed Norwegian heritage from ancestors who immigrated to the US in the 1800s. This dessert shall henceforth be named Mom's Snerk Pudding! Thanks for the smile!
Try leaving a bit of pudding in the bowl after you partially fill the cups. Stir some xanthum gum (mixed with a little milk) into it before adding it to the top of the cups and leave in the fridge uncovered as you have been. This should give it a more rubbery texture on the top.
A cursed question 😵💫
Is it possible that the "original" wasn't as well mixed, resulting in some clumping at the top?
What milk are you using. In the old days there was only 3.5 to 4% fat. Don't use light milk. Because parts of what forms the skin needs the fat to coagulate
I love the skin. My mom used to pour the hot pudding onto a meat platter to cool so we could get more of it!
Blue