Ep 12. The Proof Is in the Pudding

In the thirteenth season of Good Eats, episode 12 titled “The Proof Is in the Pudding,” Alton Brown takes on the classic dessert, pudding. Viewers can expect to learn about the science behind pudding as Brown explores the ingredients and techniques that make up this beloved creamy dessert.

Brown discusses the history of pudding dating back to medieval times when it was a savory dish made of meat and blood. From there, he delves into the sweet puddings that many are familiar with today. He highlights the importance of the ratio of ingredients, specifically the ratio of starch to liquid, in creating the perfect pudding. Brown explains that the right amount of starch is necessary to thicken the mixture but too much can lead to a rubbery texture.

Throughout the episode, Brown showcases a variety of pudding recipes, including old-fashioned vanilla pudding, chocolate pudding, and rice pudding. He also introduces viewers to some more unique takes on pudding, like a savory curry pudding and a carrot and ginger pudding.

In addition to discussing traditional pudding-making techniques, Brown also explores some innovative ways to create an array of different and delicious puddings. He demonstrates a method for creating pudding by using a sous-vide machine, which allows for precise temperature control over long periods of time. He also shows viewers how to make a “piedmontese pudding,” a twist on the traditional dessert that incorporates hazelnut cream and espresso.

As always, Brown’s approach to cooking is both scientific and fun, making Good Eats season 13 episode 12 an enjoyable and informative experience for all food lovers. Viewers are sure to come away with a better understanding of the science behind pudding and some new techniques for creating delicious, creamy desserts.