Debate: Should you add the egg before or after the hot liquid in puddings?

I tried making my grandma's banana pudding from her old recipe card last Saturday and it came out a lumpy mess. She always says to whisk the egg into the sugar first, then slowly add the hot milk. But my buddy swears he gets smoother results by tempering the egg with a little warm milk before mixing everything together. After my failed attempt where I had scrambled egg bits floating around, I'm starting to think her method might be outdated. Has anyone tried both ways and found a clear winner for getting that silky texture?

2 comments

2 Comments

skyler_fox729d ago

Scrambled egg bits floating around" oh my god that's the worst feeling when you're trying to make something special for your grandma's recipe. I mean it's way harder to fix that than just starting over honestly. Maybe try her method but with the heat turned way lower next time, that's what finally worked for me.

karenhenderson8d ago

Does that trick work with scrambled eggs too, or is it just for the custard? I tried making my nana's lemon meringue pie last weekend and the same thing happened, except with bits of egg white floating in the lemon filling. I ended up straining the whole mess through a colander and just hoping nobody noticed.