The difference between pudding and custard. Visually, they aren’t ideal. Pastry tip for getting rid of bubbles in custards, puddings, or pots de crème. Air bubbles in puddings or pots de crème aren’t that big a deal, but let’s discuss. Just chill before serving. This process is … Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Instant pudding uses modified cornstarch and phosphates for thickening in cold temperatures, so no need for heating. Fine. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell. I know it sounds like a lot of steps but if you can make a custard, you can make stovetop chocolate pots de crème. Say goodbye to water baths and baking; this stovetop chocolate custard with brandy and Dutch-processed cocoa powder takes 10 minutes to cook. A stovetop custard (or pastry cream) requires cooking to thicken the cornstarch and eggs to just over 170-degrees. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Pour custard into a cast iron skillet over medium heat. A chocolate cream pie consists of either store-bought instant pudding or homemade custard.