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How do you make a really good Chia pudding? I've tried several recipes but none except for a chocolate one. I'd especially like a good one for fruits (berries).

Real Talk on Recipe Testing

Fran Costigan - Real Talk on Recipe Testing

Recorded

This event was on May 14, 2024

What steps are necessary to develop and deliver recipes that consistently yield successful and reproducible results for your audience, whether that is family, friends, followers, clients? Get a notebook and a scale and begin with a reliable recipe. Observe carefully and then you can develop your own showstoppers! Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for an informative event with many takeaways for success.

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Question

Rosie AIELLO

How do you make a really good Chia pudding? I've tried several recipes but none except for a chocolate one. I'd especially like a good one for fruits (berries).

Answer

I don't really have a recipe for chia pudding. So I'm gonna say this here. You know, we talked about, I talked earlier about subjectiveness. I don't care for chia pudding. It's just not my favorite texture. I think it's a textural thing for me. I've blended the chia and then I like it. Um, so I don't have an exact recipe for you, but I would take chia, the plant milk that you use is going to make a difference, um, in the kind of plant milk you like gi let it soak really well decide if you want to add sweetener, you might want some sweetener. And then I would just mash up some of the berries in the chia pudding. Add that in. That's gonna give you some texture and nuts or seeds. You wanna think in terms of texture.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.