what starches are used in puddings
Flour, Cornstarch, Potato Starch, and Arrowroot. Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we'll check out the different kinds of starches that get used in cooking and why you might choose to use one over the other...
If you need to thicken at the beginning of cooking, as for macaroni and cheese or a classic beef stew, go for a grain starch. If you need to quickly thicken a sauce just before it comes off the stove, use a root starch. We also prefer using root starches in baking for custards, puddings, and pie fillings.
1 When milk is simmering, stir in the corn starch mixture. Cook, stirring constantly, for 1 to 2 minutes, until mixture thickens. Remove from heat and stir in vanilla.  Pour pudding into a serving bowl (or individual bowls); cover with plastic wrap. Chill at least 1 hour before serving.