Make liquid pudding firm again
Liquid pudding - cause
It may happen that pudding, which is on its way to becoming firm, gets liquid again. This can go so far as to give it a watery texture.
This can be caused by snacking or quasi by eating too slowly, because saliva contains amylase, which destroys the starch in the pudding. This will make the pudding liquid again.
Therefore, better refrain from repeated snacking with the same spoon (or eat faster / eat smaller portions)!
Make it liquid
So the pudding is fixed again:
In a cup of pi dough, mix 1 to 2 tablespoons (food) starch (for example potato starch / flour) with a very small dash of water until a uniform, low-viscosity, lump-free porridge has formed.
This and the pudding back in the pot and stir everything. Then bring the pudding to a boil once more.
If it does not become firm enough, just add more cornflour (ATTENTION: stir in a cup with water, otherwise lumps will form!).
With more than 1 tablespoon starch it is recommended to add cocoa powder. Starch is largely tasteless, but with more than 1 tbsp, it may be too floury.
In the end, custard powder consists only of starch powder and cocoa powder; o)
