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Old Wed, Jun-15-05, 11:54
Karin289's Avatar
Karin289 Karin289 is offline
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Plan: Atkins
Stats: 135/129.5/120 Female 5'7"
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Location: Exton, PA
Default Silken Chocolate Pudding

Hi Karen!

I made the silken chocolate pudding from your cookbook the other day, and it turned out really good! I was amazed at how the tofu added depth of flavor.

I have a question about the cooking procedure, though. The part where you have the cream, water, and egg yolks cooking over low heat until thickened -- what does this mean? I was never able to get it much thicker than when it started, and I cooked it for quite a while. I didn't want to turn up the heat for fear of scrambled eggs. Did I not wait long enough? Or is the thickening not very perceptible?

Thanks!
Karin
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  #2   ^
Old Wed, Jun-15-05, 17:26
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Karen Karen is offline
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Thanks! It's a really popular recipe in my cooking classes.

The egg mixture should be slightly thickened, as if you mixed an equal part of water and sour cream together.

Karen
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