Can you substitute cornstarch for flour when making a cream pudding?

Here's why:

* Function: Cornstarch is a much more powerful thickener than flour. It produces a clear, glossy pudding, while flour will give a cloudier, more opaque pudding.

* Texture: Cornstarch creates a smooth, silky texture, while flour can leave a slightly gritty texture.

* Flavor: Cornstarch has a neutral flavor, while flour can add a subtle taste that might not be desired in a cream pudding.

Here are some alternatives:

* Use a combination: You can use a combination of cornstarch and flour to achieve a desired texture. For example, use 1 tablespoon cornstarch and 2 tablespoons flour.

* Increase the amount of flour: If you're using flour, you'll need to increase the amount to get the same thickening power as cornstarch. Start with twice the amount of flour as you would cornstarch and adjust as needed.

* Use a different thickener: Other options for thickening cream pudding include tapioca starch, arrowroot powder, and even gelatin.

Remember: Always adjust the amount of liquid in your recipe when substituting ingredients, as thickening agents absorb varying amounts of liquid.