What is the best way to keep a 'skin' from forming on top of your pudding?

The best way that I know is to place plastic wrap or parchment across the top as it cools. When you peel it back it takes the skin with it. That said, I usually just peel the skin off and eat it and then dish the smooth pudding.|||press a piece of plastic wrap down on top of the pudding. when you are ready to eat it remove the wrap and enjoy %26quot;skinless%26quot; pudding!|||Cover with waxed paper or Plastic wrap as soon as it is made.|||Smooth a sheet of Saran wrap over the top, touching the pudding. When you pull it off later, there will be no skin - you%26#039;re preventing air from drying out the very top layer, which is what causes it to form.


Best Wishes!|||cover the container with aluminium foil or wax paper during baking and let covered until cool.|||place saran wrap on top of hot pudding til it cools|||Immediately after pouring it into the bowl or desert dishes, cover it with plastic wrap and make sure the wrap actually touches the surface of the pudding.|||Cover the pudding with plastic wrap directly on the pudding as soon as your done. Also, let the pudding sit on the counter for a few minutes if you are making a hot pudding. You don%26#039;t want to throw piping hot pudding into the fridge.|||Cover it with plastic wrap before putting it in the refrigerator. The plastic wrap should be touching the top of the pudding. Any areas that aren%26#039;t actually touching the plastic will form a skin, so cover it well.|||Eat it while its still nice and hot.





But if you are wanting to cool it first pour it into what ever dish you will be using and cover it it wax paper or plastic wrap and gently pres the air from it.|||I was taught to use a piece of wax paper. cover your pudding cup with a small piece, lightly press down until it is sealed on the pudding and let set. uncover and enjoy skin-less pudding|||Easy...plastic wrap. Pat it down directly onto the pudding.