Dairy products that have been heated form a skin made of milk fat when cooling down. Children in particular do not like this when it comes to pudding. Here we have a few tips to ensure it becomes a delicious pudding without a skin.
Pudding without milk skin
After you have put the pudding into a bowl to cool, you can do the following:
Sprinkle with sugar
Sprinkle the still-warm pudding with a little sugar; this prevents a milk skin from forming.
Cover with cling film
Place a piece of cling film directly onto the still-warm pudding; this prevents the skin from forming.
Butter
Immediately after cooking, spread a thin layer of melted butter on the pudding and then whisk it in.
Whipping cream
Just like with the butter, after cooking, pour a thin layer of whipped cream onto the pudding and stir it in; this prevents a tough skin from forming.
Sauces and soups without skin
To prevent a skin from forming on sauces or cream soups, immediately after Cooking melted Butter or whipped cream (Cream) pour. Stir and the skin or foam will disappear.
Photo by Sabine, meinhaushalt.at
Read also: Welfen Pudding – Festive Pudding
A great tip! I always find the milk skin quite disgusting. That's why I try to eat my pudding while it's still hot. But since the milk skin starts to form immediately, I usually don't manage it.
Or I let the pudding cool down and then peel off the milk skin. That works too.