But I did get back on the baking horse with some pudding. The best pudding ever, in fact, regardless of this crappy picture:
I don't have a go-to pudding recipe, so I had to google for one. I still had some eggs to use up before they went bad, and I wanted it to include a few of those. I found a recipe on food network that looked pretty decent, so I adapted it a bit and it ended up being amazing-- creamy and rich.
It was also really, really sweet, even though I substituted some of the milk chocolate for dark. Next time I'd either cut back on the sugar and still use 50/50 milk and semi-sweet, or all semi-sweet and the full amount of sugar-- if you try either please let me know how it works.
Here it is in all it's adapted glory:
Ingredients
2 cups plus 2 tablespoons whole milk
3/4 cup sugar
4 ounces milk and dark chocolate, chopped
3 egg yolks
2 tablespoons cornstarch
1 tablespoon butter
Directions
In a nonreactive saucepan, combine 2 cups milk and sugar. Bring the liquid up to a boil to dissolve the sugar, reduce to a simmer. Whisk in the chocolate pieces and whisk until the chocolate is completely melted. In a small bowl, whisk the yolks together.
Temper the yolks into the chocolate mixture. In another small bowl, whisk the remaining milk and cornstarch together for a slurry. Slowly add the slurry into hot chocolate mixture and mix thoroughly. Bring the liquid up to a boil and cook, stirring constantly until the mixture is thick. Remove from the heat and stir in the vanilla and butter.
Pour the pudding into a glass bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a film from building. Place the pudding in the refrigerator and cool the pudding completely. Whisk the pudding until light and fluffy. Keep refrigerated.
I don't have a go-to pudding recipe, so I had to google for one. I still had some eggs to use up before they went bad, and I wanted it to include a few of those. I found a recipe on food network that looked pretty decent, so I adapted it a bit and it ended up being amazing-- creamy and rich.
It was also really, really sweet, even though I substituted some of the milk chocolate for dark. Next time I'd either cut back on the sugar and still use 50/50 milk and semi-sweet, or all semi-sweet and the full amount of sugar-- if you try either please let me know how it works.
Here it is in all it's adapted glory:Ingredients
2 cups plus 2 tablespoons whole milk
3/4 cup sugar
4 ounces milk and dark chocolate, chopped
3 egg yolks
2 tablespoons cornstarch
1 tablespoon butter
Directions
In a nonreactive saucepan, combine 2 cups milk and sugar. Bring the liquid up to a boil to dissolve the sugar, reduce to a simmer. Whisk in the chocolate pieces and whisk until the chocolate is completely melted. In a small bowl, whisk the yolks together.
Temper the yolks into the chocolate mixture. In another small bowl, whisk the remaining milk and cornstarch together for a slurry. Slowly add the slurry into hot chocolate mixture and mix thoroughly. Bring the liquid up to a boil and cook, stirring constantly until the mixture is thick. Remove from the heat and stir in the vanilla and butter.
Pour the pudding into a glass bowl. Place a piece of plastic wrap directly on top of the pudding to prevent a film from building. Place the pudding in the refrigerator and cool the pudding completely. Whisk the pudding until light and fluffy. Keep refrigerated.
Happy Easter!
