So, what's the science behind these pesky lumps? Well, it all comes down to the way starch molecules interact with each other and their surroundings. When starch is heated, the molecules start to break down and gelatinize, but if they're not fully dissolved, they can form lumps that are basically starch bombs waiting to ruin your pudding.
And if you thought that was bad, things can get even worse when you add sugar to the mix! Sugar can make the starch molecules even more prone to lumping, which is why it's essential to whisk, whisk, whisk (and then whisk some more) when you're making pudding. It's like you're trying to tame a sugar-fueled starch monster!
But don't worry, there's hope! You can save your pudding from the clutches of lumpiness by using a few simple tricks. For example, you can try tempering your pudding by gradually adding hot milk to the starch mixture, which can help prevent lumps from forming in the first place. It's like you're performing a pudding exorcism!
Why Is My Pudding Lumpy at Jason Seman blog
