Less Sweet Flour Buttercream Pudding Base
Prep time: 
Cook time: 
Total time: 
  • 35g (or 4½ tablespoons) all-purpose flour
  • 130g (or ½ cup + 2 tablespoons + 1 teaspoon) granulated sugar
  • pinch of salt
  • 240ml (or 1 cup) whole milk
  1. Combine flour, sugar and salt in a medium-sized saucepan. Whisk together. Add the milk and whisk until combined.
  2. Place saucepan over low heat and allow the mixture to come to a boil, whisking continuously. Once the mixture starts bubbling, cook for 1-2 minutes, stirring with a rubber spatula and scraping the sides and bottom of the pan as your go. Remove from heat and stir for a minute to knock some of the heat out of the pudding.
  3. Using a rubber spatula, scrape the pudding onto a clean plate and immediately cover it with plastic wrap, pressing the plastic wrap directly onto the pudding to keep a skin from forming. Allow to cool to room temperature.
I usually make the pudding base (and cake layers if I'm making a cake) a day ahead, so it has time to cool overnight.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/05/13/less-sweet-flour-buttercream-pudding-consistency-visual-guide/