Gah! What is with you people? Pudding skin is the crap we had to put up with until technology advanced enough that we didn’t have to break through the “hippo snot” to get to the creamy pudding goodness. It is not a desirable pudding by-product, nay, it is a bit of waste product that should be discarded with the (equally as edible) box the pudding came in.
Do you all make your coffee over a fire pit, and filter the grounds in your teeth, and call people who use filters “philistines”? Then why use 19th century methodology to make pudding?
Plastic wrap, people! You don’t have to feed your children instant pudding to avoid the skin of evil!
Now, if you’d shown a picture of a sandwich which was made with two heels, then you would understand how pudding skin is viewed by right-thinking peoples.
I like pudding skin. Its a benefit of … not only working in hospitals with cafeterias, but also working in care homes. Lots of home-made pudding with skin. But this tribute to pudding skin reminded me of a book of short stories I read when I was probably 11 or 12. The story “Chocolate Pudding” was my favourite. Dear Bill, Remember Me? and other stories.
There’s only so much protein in the milk to make the skin. So I’d suggest trying that skim milk they add a bunch of protein to to make it as thick as 2%. That should help you maximize the skin.
Of course, that’s assuming pudding works well with low-fat milk. I’ve never actually made pudding–just had it made by others.
I love pudding skin. It’s a fine art, cooling it in a shallow enough dish that you get maximum skin, without losing it altogether, which is the tragedy Mangetout experienced.
Actually there was a Seinfeld episode that dealt with pudding skin. Specifically, George would wrap the skin in plastic wrap and carry them around as a snack called “pudding skin singles”.
Don’t get me wrong: I’m a big stirrer. I stir up yogurt or sour cream to make it a nice smooth creamy texture. But stirring pudding just ruins the texture! :eek:
Can someone kindly confirm that this is about pudding skin (whatever that may be) and not about skin pudding (which has an obvious if distastefully clear meaning)?
I just made a batch of cook and serve chocolate pudding. I prefer my pudding still warm. What makes the pudding skin taste even richer than the pudding? I love it so much that I savor the first one, then let it set up again for another!