Can You Substitute Cook And Serve Pudding For An Instant In A Recipe?
You can easily substitute cook-and-serve pudding with an instant one as both of them are nearly the same in terms of ingredients except for the thickening agents. The cook-and-serve pudding contains the regular starch while the instant one contains modified starch as a thickening agent.
The major difference between these puddings is that instant puddings use modified starch for thickening, while cooked-and-served puddings use ordinary starch. Instant pudding is far more convenient, with easy preparation by anyone, but in most cases, cook-and-serve pudding is far better tasting.
With the specific ingredients, cook and serve pudding mixes also provide rich flavor and better moistness for your dessert recipes. Cook-and-serve or instant pudding mixes can be used to add flavors, texture, and moisture to cakes, whether made with cook-and-serve or instant pudding mixes. Pudding mixes are generally more cost-effective, but ready-to-use pudding mixes are loaded with ingredients that add moisture and richness to cakes, so you may want to cut down on, or even eliminate, oil in them. If you are the type that prefers making your own pie dough, you will want to mix your pudding mixture with your flour and continue to follow the recipe.
Although custard powder may work as a substitute for the pudding mix in pie recipes, you will still have to adjust the quantities. Custard is less sweet than pudding, so you might have to add more sugar than normal if you want the results.
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The issue is that the pie made with Pudding mixture has a slightly firmer texture, preventing additions such as almonds from sunk into the cake base. One exception is pound cakes, which are a little firmer and dry, and ultra-light airy angel food cakes, which are not supposed to use pudding mixes. Adding chocolate pudding mix to chocolate cake, for instance, would add a lot of flavor and moisture. Chocolate pudding makes for rich chocolate cakes, and banana pudding does the same thing for banana cakes.
|About Pudding Mixes||Other Alternatives For Instant Pudding|
|Pudding mixes can be used to add flavors, texture, and moisture to cakes, whether made with cook-and-serve or instant pudding mixes.||Birds Custard Powder With Sugar|
|A pudding mix that tastes like bananas goes with a banana cake, and a lemon pudding works great for lemon-flavored or citrus-flavored cakes.||Homemade Vanilla Pudding Mix.|
A pudding mix that tastes like bananas goes with a banana cake, and a lemon pudding works great for lemon-flavored or citrus-flavored cakes. Adding pudding to the cake mixes does not dramatically alter the flavors, but it does help to make the cakes more moist and home-style. If you would like the pie to have that homemade flavor, you may wish to throw a box of instant pudding into your cake mix just before baking.
For best results, many doctors cake recipes call for mixing instant pudding mix into the boxed cake mix, but baking-and-serving pudding mixes will do the job as well. I saw some great-sounding recipes that I wanted to give a go, listing a cake mix with pudding as one of the ingredients. There are even some recipes that will work best with the lighter, subdued flavors of the pudding, rather than the bold, obvious flavors offered by the Jell-O mix.
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Expect lighter tastes and true flavors, but not a pudding as rich as you might expect to fill pie crusts and build other desserts. If a particular pudding flavor is recommended, but one cannot find it, go with vanilla, and enhance each of the other flavors appropriately. If you want no flavor changes, but you do want a better texture, go with vanilla pudding. Other alternatives that can be used instead of instant pudding are Birds Custard Powder With Sugar, Homemade Vanilla Pudding Mix, and homemade Vanilla Pudding Mix.
You can easily make your own pudding mix by mixing 3/4 cup powdered milk, 1/2 cup sugar, 1/4 cup cornstarch, and 1/3 cup unsweetened cocoa together in a mixing bowl. If using cooked pudding, you will need to heat your mixture of milk and pudding powder either on a stovetop or in a microwave. If I were subbing anything in for the mix, I would cut back the liquid (milk or water or whatever is used in the recipe) because, yeah, you are not making the pudding and adding that, you are just dumping in all of the dry ingredients.
I do not know the science of the whole thing, but a baked pudding mix is basically just cornstarch, milk, and a little bit of flavoring. In Cook-and-Serve-made pudding mixes, there is a little bit of dextrose and regular cornstarch, whereas in Instant Mix, there is all the thickening agents. Jell-O instant pudding mixes and their Heat-and-Serve pudding mixes do not contain eggs, milk, or animal products, as can be seen from the ingredients listed above.
To help those who are on a diet enjoy nice pieces of pie without the guilt, there is a sugar-free, non-fat version of the mix as well, which you can use in pie recipes. The best homemade puddings for cake mixes are typically made from egg yolks and full-fat milk, but commercial products can be used instead of homemade puddings. Using pudding mixes, you can improve the results for moist-serving cakes such as pound cakes, fruitcakes, and thick chocolate or vanilla cakes.
With the right dry ingredients, such as cornstarch and thickening agents, pudding mixes can help your ice cream create that rich, thick melted-cream layer that you always wanted. By maintaining a pie-like texture, the gelatinous nature of pudding can also help smooth the fluffy texture of your pie. As a result of its gelatinous nature, the pudding also holds the structure, retaining the fluffy texture.
It feels like there is been a far more substantial transformation to cooked chocolate pudding compared to an instant. When you see pockets of liquidy goop (the liquid has separated from other ingredients) and an abrupt, bitter flavor, that is the signal that cooked pudding is not quite as sweet as it once was. The reason for this might not even be how you are stirring the mixture, it could be you are messed up with ingredients in the recipe that you have been reading incorrectly. It is been years since I have made baked pudding, mostly because it is simply much easier to make Instant Pot.
I did not…2007-04-22* I was about to bake a pie using the recipe shared here by Renov8r, and discovered I needed a box of vanilla instant pudding. Debra Lynne Dadd has a recipe for Friendship Bread from Amish which I have successfully reduced sugar on, but she calls for a big box of instant vanilla pudding (which makes me wonder that this originated as an Amish recipe…). I would like to make a dozen of these tonight, and another dozen tomorrow…. But my recipe calls for instant vanilla pudding, and I have just one type ready for baking. When I saw the small selection of cook-and-serve pudding flavors at the local Save-on Foods, I thought I would whip up a batch of cooked chocolate pudding and one batch of the instant chocolate pudding, and compare the two sides.
Depending on if you want a quick bite, or want to wait to get the best results, you may choose to go with an instant or a cooked, served pudding.
Can I add pudding cups to the cake mix?
Most cake mixes, particularly those labeled “extra moist,” could also contain a pudding mix. Pudding has long been used to flavor boxed cake mixes. Mixing pudding with a cake batter improves its consistency and taste. Simply make sure to follow the directions on the package.
How do you thicken cook and serve pudding?
One may also thicken the pudding with yolk, collagen, or cornstarch. Mix egg yolks to make a pudding thicker, but cornstarch is excellent for producing a lighter pudding with a starchy flavor but it may thicken the pudding based on the amount one uses.