Course curriculum

    1. Pudding Science Overview

    1. Pudding History

    1. White Sugar - specifically, sucrose. Where does it come from?

    2. Cornstarch - what is it, where does it come from, and what is it used for?

    3. Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    4. Carrageenan - what is it, where does it come from, and what is it doing in my food?

    5. Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

    6. Synthetic Food Colors

    7. Modified Starches

    8. Milk: Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    1. Starch Gelatinization

    2. Pudding: Putting It All Together!

    1. Pudding from at Box at Home

    2. Pudding from Scratch at Home

    3. BONUS: Bloopers!

About this course

  • $64.99
  • 15 lessons
  • 1.5 hours of video content