On Thu, 24 Aug 2006 17:39:56 -0500, notbob > wrote:

>On 2006-08-24, pfoley > wrote:
>
>> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
>
>> 2 Tablespoons cornstarch
>
>I'm going to make vanilla pudding too. I've found an almost identical
>recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
>opinions out there on which approach is better?

Cornstarch tastes MUCH better than flour... flour has to be cooked
very thoroughly or it tastes pasty - cornstarch cooks up much quicker
and has less flavour. In fact, it's hard to make the finished product
taste gluey with cornstarch - I used to make custard by bringing the
milk to a boil then taking it off the stove and stirring in a jug of
milk/cornstarch/vanilla, and a lot of the time it didn't even need any
further heating. You couldn't do that with flour and get away with
it...