# Does no one else LIKE pudding skin? **URL:** \ **Category:** Cafe Society\ **Created:** [October 31, 2014, 8:33pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163 "2014-10-31T20:33:45Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [November 2, 2014, 8:11am UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/21 "2014-11-02T08:11:33Z")
Only homemade rice pudding skin, all golden and chewy with pristine, white rice pudding below. Also features in the phrase, “couldn’t knock the skin off a rice pudding!” ---
**Author:** ![Charlie\_Wayne](https://avatars.discourse-cdn.com/v4/letter/c/4bbf92/32.png) [@Charlie\_Wayne](https://boards.straightdope.com/u/Charlie_Wayne)\ **Post date:** [November 2, 2014, 8:40am UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/22 "2014-11-02T08:40:02Z")
It’s delicious. But I find that for the most delicious results, the entire pudding must be as cold as possible - just before freezing. That is when the skin tastes best. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 2, 2014, 1:41pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/23 "2014-11-02T13:41:06Z")
Pudding. Vegetarians don’t know what they are missing. Mmmmm. ---
**Author:** ![Just\_Asking\_Questions](https://avatars.discourse-cdn.com/v4/letter/j/ba9def/32.png) [@Just\_Asking\_Questions](https://boards.straightdope.com/u/Just_Asking_Questions)\ **Post date:** [November 2, 2014, 3:10pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/24 "2014-11-02T15:10:55Z")
Yuck. You…barbarians. The one think that separates from the animals is the invention of plastic wrap to put over cooling pudding, so no skin forms. Why waste good pudding to skin? It’s like eating flavored rubber bands. Well, to each his own, I guess. No skin off my nose…or pudding. ---
**Author:** ![What\_the](https://avatars.discourse-cdn.com/v4/letter/w/f4b2a3/32.png) [@What\_the](https://boards.straightdope.com/u/What_the)\ **Post date:** [November 2, 2014, 3:22pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/25 "2014-11-02T15:22:02Z")
Me do! I generally prefer crunchy and chewy over creamy…can’t really think of a case where I don’t. ---
**Author:** ![Chimera](https://avatars.discourse-cdn.com/v4/letter/c/8e8cbc/32.png) [@Chimera](https://boards.straightdope.com/u/Chimera)\ **Post date:** [November 2, 2014, 5:53pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/26 "2014-11-02T17:53:01Z")
Very long time since I made it, but I have fond memories of allowing the skin to form, eating it, and then letting it form again. ---
**Author:** ![congodwarf](https://avatars.discourse-cdn.com/v4/letter/c/e36b37/32.png) [@congodwarf](https://boards.straightdope.com/u/congodwarf)\ **Post date:** [November 2, 2014, 6:29pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/27 "2014-11-02T18:29:19Z")
I think it’s totally disgusting. I have texture issues though (but I love tapioca - go figure). ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [November 2, 2014, 6:34pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/28 "2014-11-02T18:34:55Z")
I’m having visions of a Seinfeld-muffin-top-type eatery that only serves pudding skin (and throws the rest away). ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 2, 2014, 6:57pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/29 "2014-11-02T18:57:34Z")
I bloody love the skin on custard (‘pudding’ means a different thing here to the sense used by the OP - and the closest thing I’ve probably had to that would be blancmange or creme caramel - but I love the skin on any cooked milk dessert). In fact, I love it so much that I once made a pint of custard and poured it out on a shallow tray to set, in the hope that I would end up with a couple of square feet of custard skin to munch on (the tougher the better - right?); it didn’t work. Turns out that skin on these things is a function of drying, not setting/cooling - and when it’s spread out on a tray, it cools so fast that nothing evaporates, so no skin forms. ---
**Author:** ![Rhiannon8404](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rhiannon8404/32/17929_2.png) [@Rhiannon8404](https://boards.straightdope.com/u/Rhiannon8404)\ **Post date:** [November 2, 2014, 9:46pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/30 "2014-11-02T21:46:28Z")
I love it! ---
**Author:** ![beowulff](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beowulff/32/542_2.png) [@beowulff](https://boards.straightdope.com/u/beowulff)\ **Post date:** [November 2, 2014, 9:53pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/31 "2014-11-02T21:53:25Z")
> [@Just\_Asking\_Questions](#): > > Yuck. You…barbarians. > > The one think that separates from the animals is the invention of plastic wrap to put over cooling pudding, so no skin forms. Why waste good pudding to skin? It’s like eating flavored rubber bands. > > Well, to each his own, I guess. No skin off my nose…or pudding. Heathen. The skin is the best part. I wish someone could invent pudding that was ALL skin! ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [November 2, 2014, 10:51pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/32 "2014-11-02T22:51:37Z")
Every time I scroll past this thread it makes me throw up in my mouth a little. Pudding skin is right down there with hippopotamus snot in texture and appetizingness. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [November 3, 2014, 1:18pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/33 "2014-11-03T13:18:16Z")
> [@silenus](#): > > Pudding skin is right down there with hippopotamus snot in texture and appetizingness. Herbert! :mad: ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [November 3, 2014, 3:11pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/34 "2014-11-03T15:11:38Z")
Can you feed pudding bones to dogs? ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [November 3, 2014, 9:55pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/35 "2014-11-03T21:55:07Z")
> [@beowulff](#): > > Heathen. > > The skin is the best part. I wish someone could invent pudding that was ALL skin! I’m working on it! I also like the crust on bread, the rind on soft and some hard cheeses, the end slice of the roast or meatloaf, etc - I’ve always considered these things to be part of the same general aesthetic. I wonder - do the other pudding-skin-lovers here agree? ---
**Author:** ![Dr.Woo](https://avatars.discourse-cdn.com/v4/letter/d/7c8e57/32.png) [@Dr.Woo](https://boards.straightdope.com/u/Dr.Woo)\ **Post date:** [November 3, 2014, 10:58pm UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/36 "2014-11-03T22:58:06Z")
> [@Mangetout](#): > > I’m working on it! > > I also like the crust on bread, the rind on soft and some hard cheeses, the end slice of the roast or meatloaf, etc - I’ve always considered these things to be part of the same general aesthetic. I wonder - do the other pudding-skin-lovers here agree? I certainly do! It’s end slice for me all the way, and yes, I chew the cheese rind occasionally. The crunchy-chewy top of baked mac & cheese is the best part too. I’m going to make chocolate pudding tonight and chow down on the skin. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [November 4, 2014, 12:15am UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/37 "2014-11-04T00:15:40Z")
> [@aceplace57](#): > > I skim it off with my spoon and discard it. Otherwise It breaks up into lumps when the pudding is stirred. . . > [@cochrane](#): > > You don’t stir the skin into the pudding. I always ate the skin off the top first, then ate the remaining pudding last. > [@Chimera](#): > > Very long time since I made it, but I have fond memories of allowing the skin to form, eating it, and then letting it form again. Why would you need to stir the pudding? Are there lumps? If you lift the skin off, not only is it yummy, but the pudding underneath is smooth and creamy. I remember the pudding forming a second skin, but only if it was served while still warm. This is Jello chocolate pudding, I’m talking about. When my children were small, I had a hard time making cooked pudding without it scorching because I was called away or otherwise distracted. So I gave up and used instant pudding, which doesn’t make a decent skin but also can’t be scorched. When the kids got older, I tried the cooked pudding again. They hated the skins, the philistines. With great sadness, and many apologies for ruining their food sensibilities, I went back to instant. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 4, 2014, 12:24am UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/38 "2014-11-04T00:24:55Z")
I had not idea people actually _liked_ pudding skin. Not for me. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [November 4, 2014, 1:22am UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/39 "2014-11-04T01:22:16Z")
I wouldn’t call it the best part like some of you, but there’s nothing wrong with it, and it gives the whole thing a homemade feel. I’m surprised there haven’t been pudding companies marketing a skinned variety as such. ---
**Author:** ![Bites\_When\_Provoked](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bites_when_provoked/32/18073_2.png) [@Bites\_When\_Provoked](https://boards.straightdope.com/u/Bites_When_Provoked)\ **Post date:** [November 4, 2014, 1:52am UTC](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163/40 "2014-11-04T01:52:32Z")
> [@Mangetout](#): > > I bloody love the skin on custard\* …\… \*I once made a pint of custard and poured it out on a shallow tray to set, in the hope that I would end up with a couple of square feet of custard skin to munch on (the tougher the better - right?); it didn’t work. Turns out that skin on these things is a function of drying, not setting/cooling - and when it’s spread out on a tray, it cools so fast that nothing evaporates, so no skin forms. :smack: Dang. Glad you mentioned that, because I _love_ custard skin and would have tried to do exactly that. I wonder if that means that the best solution would be a high, deep container instead? I can’t think of anything that would work though: vases aren’t generally heat-resistant, and all my pots are more wide than tall. [Previous page](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163.md?page=1) [Next page](https://boards.straightdope.com/t/does-no-one-else-like-pudding-skin/703163.md?page=3)