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How to prevent jello pudding from burning?
Every time I make jello cook and serve pudding, there is always some that burns to the bottom of the pan, even though I stir it constantly. Is there any way to prevent this? Am I doing something wrong?
5 Answers
- 1 decade agoFavorite Answer
Mixing and stirring to just before the boil point is essential after which the heat is reduced to *low* for the remainder of the cooking (approx 3 or 4 min). The proper stirring implement must be a flat bladed spatula, preferably cook-proof plastic or metal, not rubber. You will enjoy burnt-free pudding. YUMMY!
hope this helps
Source(s): I know them things - NoccieLv 71 decade ago
lower heat, stir with a spatula that has a flat edge that reaches the bottom of the pan.
- twobluecrowsLv 51 decade ago
Your pan may be too thin. Use a heavier metal pan, or a double boiler, and stir constantly.
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