How to Make the Creamiest, Dreamiest Pudding (a Highly Underrated Dessert)

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How to make the creamiest, dreamiest pudding (a highly underrated dessert).

Pudding is an ancient food, but one that has only recently emerged from a centuries-long streak of terrible branding. From the Latin for “small intestine,” ancient Roman puddings could best be described as boiled sacks of meat and viscera bound together with grain . Medieval flathons, baked egg puddings, were seen as a health food, and often featured savory ingredients like eels.

Cornstarch, the thickener in classic American pudding, is made up of tiny, dense starch granules. Put them in liquid and nothing much happens. But heat them close to boiling and they start to expand as they absorb water, and the crystalline structures within them dissolve.

 

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