Whenever I make banana pudding, it sticks to the bottom of the pan and burns. Am I using too much heat, or is my saucepan too thin? -T.S. Lake Charles, Louisiana
Pudding, whether made from a mix or from scratch, can stick to the pan and burn when the heat is too high and a thin saucepan is used. Avoid scorched pudding by using a heavy-bottomed saucepan or double boiler and moderate heat. Stirring constantly with a large heat-proof rubber spatula will also help reduce chances of burned pudding.