I was wondering, why it’s necessary to pour the cocoa/milk mixture into the milk/cornstarch mixture instead of the other way around? Especially since you have to transfer it back to the saucepan. Why are we not supposed to just whisk the cornstarch/milk mixture directly into the cocoa/milk mixture in the pan?
And is the sieve step necessary? I don’t own a fine sieve, just a pasta colander. Will my pudding be lumpy or something? I dont mind, but I don’t know if maybe it wouldn’t set if it’s not strained. Thanks!
Too funny that you try to create extra skin on your pudding while a lot of people try to avoid it altogether! 😉
The reason for pouring the hot milk mixture into the egg yolks mixture is to temper the eggs. This brings up the temperature of the eggs gradually. If you added the egg yolks directly to the hot milk mixture, their temperature would increase all at once and they would likely scramble/cook, which would result in your pudding having lumps instead of a nice, silky texture. 🙂
As for the sieve step, you could definitely skip it if you don’t have one. There shouldn’t be any big lumps in this pudding, but there could be tiny ones, so I always like to strain my pudding just to make sure it’s completely smooth.
Hope that helps, and I apologize for my delayed reply. Happy Friday!
Get the recipe here Homemade Chocolate Pudding @ fivehearthome.com
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