I have a question about the recipe "Chocolate Stout Pudding" from mrslarkin. why eggs when u are using cornstarch too?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community 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.
My 4-year-old helped me get over lunch box anxiety.
Growing Up With Lunch Box Anxiety
Help Us Design a Kitchen Mat!
The Word is Out
How to Cut a Watermelon
A Better Way to Travel