Having trouble with homemade pudding

Boston340

I'm having a heckova time making homemade pudding and I'm hoping someone has insight for me. Every time I make it I wind up with with "scrambled eggs" in the pudding.  I tried it again this weekend, cooked the whole thing on low-medium heat, stirred it constantly, and when it thickened little bits of eggs got cooked in the pudding.

 Any tips to keep this from happening?  

BridgetMc

Take it off the heat sooner, strain it through a fine-mesh strainer (which will strain out the scrambled bits), and maybe try a different recipe.

Boston340

Do you take it off the burner before it gets pretty thick (i.e., so it's still really runny)?

Magdala9

If you pour cold eggs into a hot mixture, you get scrambled egg bits in the combined mixture.  To successfully integrate the eggs,  you put a tablespoon of hot the hot liquid into the cold eggs.  This will temper the eggs so that they do not scramble.    It also helps to use room temperature eggs rather than eggs cold from the refrigerator.

Boston340

Magdala9:

If you pour cold eggs into a hot mixture, you get scrambled egg bits in the combined mixture.  To successfully integrate the eggs,  you put a tablespoon of hot the hot liquid into the cold eggs.  This will temper the eggs so that they do not scramble.    It also helps to use room temperature eggs rather than eggs cold from the refrigerator.

 

I tried this last night and had success with my pudding.  Thank you!!