We’re heading into that time of year when everyone hibernates. And I realized, over revisiting the recipe this week, that I actually prefer it with just a single little egg in there for a richer flavor, and that using vanilla bean instead of vanilla extract really really turned the humdrum into the best thing to eat while watching giant, feathery snowflakes twist and twirl outside the window. We liked it, and you might too, but I didn’t want to spend any great amount of time discussing it until I figured out how to make it more enchanting. But here’s the thing, vanilla pudding thickened with strictly cornstarch and flavored with vanilla extract is a tasty thing, but not especially dynamic. You would not believe how many people have emailed me in the last year asking for that vanilla pudding. And so I make cornstarch puddings there’s a chocolate one (and a pie) and last year I mentioned briefly making a vanilla pudding but then decided to toast the sugar instead and share with you a caramel pudding. Pudding is thrown together quickly on a stove, thickened with cornstarch, and is the perfect January food, comforting, homey and not especially harmful to those of us still living down December’s butter-fest. I have strong feelings about foods that I grew up with, and pudding is one of them. A year ago, I would have told you that any pudding that includes eggs (or butter, cream and various other indulgences unnecessary to yield excellent pudding) is a sham.
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