Pleasing pudding recipes

Butterscotch Pudding
Photography by Edward Pond

Great pudding recipes - it's all in the milk
In Canada, whole and homogenized milk contain at least 3.25% milk fat. Whole milk has nothing added or removed; when left undisturbed for some time, its fat particles rise to the top. Homogenized milk’s fat particles are blended throughout the milk. Both whole and homogenized milk have a thicker, richer flavour than other milks.

Partly skimmed and skim milk
Made when part of the fat has been skimmed off whole milk. In Canada, partly skimmed milk can contain 2% or 1% milk fat, and skim milk is virtually fat-free, containing 0.01% milk fat. Both are thinner in flavour and texture than whole milk. If fat intake is a concern, either can be substituted in baking or cooking unless otherwise specified. Do not boil these milks because they will split or curdle.

Buttermilk
Traditionally, buttermilk was made from the milky liquid left over from making butter. Today, it’s made from skim milk with an added culture, resulting in a thick, rich milk with a tangy flavour. It is prized in baking for the flavour and moist, fluffy texture it produces in cakes, breads and biscuits.

Evaporated milk
Available canned, evaporated milk is whole, 2% or skim milk from which 60% of the water has been cooked out. Because of this cooking process, the milk has a slightly caramelized taste and colour. It can be used straight from the can in baking or mixed with water as a milk replacement.

Sweetened condensed milk
Available canned, sweetened condensed milk has been cooked down to one-third its original volume and then sweetened with sugar. It is a thick, syrupy, sweet milk that is great in baking and candy making.

Cream
Cream is the fat of whole milk that rises to the top when left standing. The fat content of whole cream ranges from 35% to 45%. Processed further (by adding milk), it turns into these different percentages of cream:

5% or 6% Cream (Light): The lightest of all the creams, light cream can be used in place of milk for slightly richer (but still relatively low-fat) sauces, puddings and desserts.

10% Cream (Half-and-Half):.This equal blend of cream and milk is great in sauces, soups, desserts, and coffee or other hot beverages. Use 10% cream in place of whipping cream for a lower-fat result.

15% or 18% Cream (Table): With a higher proportion of cream to milk, table cream can be used in the same ways as 10% cream.

33% or 35% Cream (Whipping): This is the thickest of the creams and the only one that can be beaten into fluffy peaks. In cooking, its high fat content means it can be simmered and can stand up to acidic ingredients (such as wine or tomatoes) without splitting or curdling.