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Dave Smith[_1_] Dave Smith[_1_] is offline
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Default Cornstarch vs. flour in pudding?

Lenona wrote:
> "Pudding" in the American sense of the word, that is.
>
> I tried a simple, eggless chocolate pudding cooked with flour and it
> seemed to work just as well as cornstarch. Since flour is cheaper,
> what's the advantage of cornstarch?
>
> However, vanilla pudding (the same recipe, minus the cocoa) always
> burns no matter how careful I am, so I assume using flour wouldn't
> help.
>

I always use cornstarch. It thickens quickly and has a neutral taste.
If you are stirring constantly over a low heat you should not have a
problem with burning. For the amount of corn starch used I can't see
price being a concern. It's not that expensive.