Forget regular milk. It’s weak. Use canned evaporated milk. It’s already concentrated and twice as thick.
Replace one cup of regular milk with one cup of evaporated milk. The result is a pudding so dense it could run for office. It will vote for more pudding.
You’ll get a silky, caramelly depth that regular milk simply cannot deliver. It’s a cheat code. Use it proudly.
Patience, Young Grasshopper
You cannot rush greatness. After assembling your pudding, chill it for at least 6 hours. Overnight is even better. This allows the starch crystals to fully relax and lock everything together.
Taste it before serving. If it’s still runny, you messed up. Eat it with a straw and call it “banana soup.” No judgment.
But if it’s thick? You’re a legend. A pudding wizard. Go eat your masterpiece with a fork, not a spoon. You’ve earned it.
So go forth. Thicken. Win. And never let a watery pudding ruin your Sunday again.
