Had quite a lot of durian in proportion to the tart shell from my durian tart making last weekend. So I've decided to attempt the durian pudding (also the lazy option, as opposed to say, durian cake).
I used my existing mango pudding recipe. One problem - the recipe said one mango... hmmm... 1 mango = ?? durian?
So trial and error lah... the result was pudding bit too hard. Perhaps it's very subjective, depends how you would like your pudding to be. TLA and I just went to Ah Yat Abalone for Dim Sum the other day and the mango pudding over there were superb! Soft and creamy... so benchmarking against that, my durian pudding is really very far off. I've jotted down to reduce the amount of gelatin should I make this again.
Luckily TLA tasted a tub right after it's set, because when we had it for our dessert after dinner the following night, the pudding had turned sour. We'd thrown them all away.
Also remembering I'd actually given S-Buddy some pudding to try as well besides the durian tarts. So sms-ed to check how he'd like the tart and warn him that the pudding had potentially turned bad.
His reply on the review was: "yummy".
And he tried the pudding too, the above "yummy" was multi-purposed acting as his comments towards the pudding too. No report of his pudding getting sour so far. Why ah did my pudding turned sour? MasterChef and BIL had a few theory: 1) I kept pudding in fridge when it was not cool down enough; 2) Other ingredient had turned bad (because my durian cream made from the same durian was still alright) 3) Sudden change of temperature in fridge when I move them around... hmmm... I don't think so lah... so I've still not figure out why...
Any advice?
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