Pour the pudding into a bowl and place in the fridge for 5 minutes. The pudding may seem thin, but will thicken as it cools. Once the 5 minutes are up, take a spoon and gingerly stick it into the pudding. If it hasn’t set, leave the pudding in the fridge a while longer.

If you’ve got visitors on their way and you’re short on time, you may be wondering if freezing pudding will speed up the setting process? The answer is yes, you could use the freezer – but there is a better way. Now place the pudding into the bowl, being careful that water doesn’t get into your dessert.

Here is a tip that I like to share: whisk the gelatin pudding with two cups of cold milk. After that, pour the mixture into a plastic cup and insert wooden pop sticks into the center of each cup. Freeze for at least five hours.

To thicken instant pudding with cornstarch, make a slurry by mixing equal parts cornstarch and water, heat the instant pudding, and then whisk in the cornstarch mixture. The reason for making a slurry first rather than adding powdered cornstarch straight to the pudding is to prevent clumping.

If you mix it too vigorously, it can become too watery. If you mix it too little, the ingredients won’t combine the way they should. For some people, it might not even be the way that you are mixing the pudding but it might be that you read a recipe wrong and you messed up the ingredients slightly.

How to thicken pudding set with gelatin

1. Whisk the sugar together with the milk and cream in a large bowl or pan.
2. Put the bowl to a simmer on the stovetop.
3. Measure 3/4 tsp.
4. Stir the mixture of one part of gelatin with two or three parts of cold water and chill it for three to five minutes.

Use 3 tbsp. of tapioca for every 1/4 cup you would normally use of flour. Substitute tapioca flour for cornstarch in sauce and gravy recipes in equivalent amounts. Stir the tapioca in water and add it just before the sauce is finished.

I find if you use low fat milk, the pudding will have a watery texture with little flavor. To make tapioca pudding you first mix the ingredients together and let it sit for about 10 minutes to moisten the tapioca. Now the pudding may seem quite thin and you may wonder if there should have been more tapioca used.

1. Cornstarch. Cornstarch makes a great replacement for tapioca flour and is easily accessible.

Well, it turns out it is a pretty simple dessert to make. My tapioca pudding had to be “very thick, not watery or runny at all” (special request…) So I stir it in the pot for a bit longer then you normally would. The pudding also thickens as it cools.

Cornstarch. Replace the instant tapioca called for in your recipe with an equal amount of cornstarch. Your pie filling won’t come out quite as thick and glossy as it would with tapioca, but it’ll still taste great. To avoid lumps, mix the cornstarch with the sugar that’s supposed to go into your pie filling.

Tapioca does not withstand a lot of stirring, so it is not the best thickener for sauces, gravies or anything else made on the stovetop. For these types of dishes, cornstarch or flour is your best bet; use cornstarch when you desire a translucent look and flour for opaque mixtures.

“Unlike cornstarch, tapioca begins to swell and absorb liquids long before it’s boiling-hot, providing greater thickening power in low- to no-heat applications,” Stella Parks explains over on Serious Eats.

Cornstarch. The corn endosperm is ground, washed, dried to a fine powder. This gluten-free thickening agent can be used to give sauces more viscosity and sheen rapidly.