I made vanilla pudding with chocolate soy milk. Instead of using a whisk, I used an old-fashioned egg beater. It tastes fine but the pudding did not set-up like it should have. Any suggestions on what I can add to thicken it?
By Maryeileen from Brooklyn, OH
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If you used instant pudding, assume it doesn't work.
If you used cook pudding and it still didn't work, use the 1 tablespoon of cornstarch recommended above.
Mix until smooth with the soy milk, cook as directed, stirring constantly.
Some puddings will not set up if you use soymilk. They usually will have a warning about it somewhere on the label. I know the Kraft puddings and Royals (That I get at the dollar store) set up just fine with soymilk.
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