I have a question about the recipe "Chocolate Stout Pudding" from mrslarkin. why eggs when u are using cornstarch too?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
I remember Deb at Smitten Kitchen talking (a few years ago now) about how she made cornstarch puddings, but found that a little egg gave the pudding a richer flavor (her post is here: http://smittenkitchen.com...).
And just in case you didn't already know, you can always send the recipe author a direct message to ask for clarification by clicking the envelope button on their profile page (http://food52.com/users...).
Margie is a trusted home cook immersed in German foodways.
Eggs are a source of both flavor and fat and fat carries flavor. Cornstarch thickens but adds nothing to the flavor profile.
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Well played. You deserve a cookie.
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