Question about the Coconut Custard Pudding (in the atkins cookbook)

[LunarRabbit]

maybe i did it wrong, im not tooo sure, but i was wondering if its actually supposed to 'harden' like real pudding? because it said to chill it for 5 minutes and serve at room temp, so i put it in a bowl, in the fridge for 5 and its still wateryish (not that thats a word or anything ) anyways, it was still pretty hot, do you think it will solidify once its cold?

[not2late]

Post the recipe.

[LunarRabbit]

It did end up getting more solid, but its still more on the soupish side than pudding side.
Heres the Recipe:

Coconut Custard Pudding

Prep time: 5 minutes Cook time: 15 minutes
makes 4 servings

Ingredients:
1 can (14 ounces) or unsweetened coconut milk
1/2 cup heavy cream
3 egg yolks
1 tablespoon butterscotch extract
3 packets of sugar substitute

Directions:

1. combine the coconut milk and heavy cream into a saucepan. Bring to a boil, then reduce the heat to very low.
2. Meanwhile, whisk together egg yolks, butterscotch extract and sugar substitute in a bowl.
3. Stirring constantly, add the egg mixture to the cream mixture, a little at a time until incorporated. Simmer over very low heat, stirring constantly for 5 minutes. Transfer saucepan to a large bowl or sink filled with cold water to cool for 5 minutes. Serve at room temperature of chilled.


And thats that. It tastes good, i just thought it would be a little more solid, and the texture is a little funny because theres little eggs pieces, though i whisked it like crazy

~ Cherish

[not2late]

I hope that recipe doesn't say it's legal for Induction phase, because it isn't.

Anyhow, there aren't enough egg yolks to thicken that amount of liquid in the recipe. Generally 3 egg yolks will thicken 1 cup of liquid. That recipe has1/2 cup cream plus 1 can of coconut milk (about 2 cups) for a total of 2 1/2 cups liquid and only 3 egg yolks.

Also this is a variation on the classic "creme Anglaise" or English Pouring Custard sauce recipe. It will thicken....but only enough to coat a spoon. So the texture will be thick, but it won't have the same plasticky texture that cornstarch or flour thickened puddings have.

The other thing about the creme Anglaise is if you overcook it---past the stage where it lightly coats a spoon, it will separate and become watery and grainy.

The way to counter this is to add more egg yolks and to bake it in a water bath in the oven rather than cook it on the stove top.

[LunarRabbit]

yeah, in the book it says its for the induction phase, and all the others 'phases 1-4' and thanks for the suggestions it was making me frustrated :P