Tuesdays with Dorie: Split-Level Pudding

split level pudding

Second attempt--Cinnamon Flavored

D id your mom make you eat breakfast?  Mine did.  Every morning. No excuses.  Frequently, it was only a frozen waffle.  I’m sure that was nutritious. But one of my favorite things to eat for breakfast was something we called “Egg yolk Pudding.”  Sounds awful, doesn’t it?  It was plain vanilla pudding and I loved it. Very similar to what we made this week.  I  rationalized that it was a good breakfast food because it had eggs in it.   Obviously, that was before everybody started watching their cholesterol.

So I’ve been looking forward to this week’s selection–a creamy vanilla pudding layered over a bittersweet chocolate base. It was the simplest recipe I’ve made out of Dorie’s book. I used the microwave to cook the pudding. It’s quick, easy and predictable with no scorching.

Here’s how I did it:

  1. Mix all  ingredients but the butter and vanilla in the blender until smooth. Only takes a few quick bursts. I have done this many, many times with all kinds of puddings and sauces using only a whisk. Clean-up is easier.
  2. Pour the mixture into a 2-quart batter bowl and  pop in the microwave for 6 minutes.
  3. Whisk after 2 minutes and then every minute after that being careful not to let it boil.
  4. Pour back into blender along with the butter and vanilla for a few more quick bursts. This should result in a  silky smooth texture.  In the past, I put it through a sieve which also works well but not quite as fast.

After chilling, the pudding was a bit too firm–almost gelatinous.  So with the second batch, I let the pudding chill and then whisked it again to loosen it (as instructed by Dorie in her Banana Cream Pie recipe) before pouring it over the chocolate layer.  A dollop of whipped cream and some crumbled chocolate biscotti were exactly what this dessert needed. 
 
Can you tell the top layer is cinnamon in the first picture above?

split level pudding double
First attempt-vanilla flavored

I used cinnamon extract (available at Target) so the brown specks would not detract from the beautiful pale yellow color of the pudding.

If you want to try this yourself, check out the Flavor of Vanilla for the recipe.

p.s. My recipe for the biscotti will follow this weekend. They are incredible!!

Email This Post Email This Post Share Follow me on Pinterest

{ 16 comments… read them below or add one }

AmyRuth October 9, 2009 at 12:16 pm

Hi, I’m new to your site. Love that you are a fellow Texan. Woops well, I formerly lived in Waco. I currently live in Missouri. Lots of good food in Tejas. Yours included. I love the photos of your pudding. Beautiful. I’m glad you liked it even as a kiddo.
Perfecto!
AmyRuth

Reply

Jill October 7, 2009 at 10:15 pm

Your pudding looks beautiful! The cinnamon extract is a great idea for for a recipe like this.

Reply

Margaret October 7, 2009 at 7:20 pm

Those glasses would have been perfect for my ‘pudding’ since it never set.

Yours looks incredible. Love the biscotti on top.

Reply

Spike October 7, 2009 at 11:12 am

Love the martini glass pudding! so fun

Reply

Sarah October 7, 2009 at 6:47 am

Beautiful pictures!!! This looks delicious!!

Reply

Leslie October 6, 2009 at 7:44 pm

Your method sounds great (and much safer than mine!) I’m glad this worked out so well for you (and cinnamon extract is a great idea!)

Chocolate biscotti? I’ll be back!

Reply

food.baby October 6, 2009 at 4:50 pm

Beautiful presentation Paula! Love the sound of the cinnamon pudding. Seems like you’re one of the few who got them to set properly!

Reply

Cakelaw October 6, 2009 at 4:36 pm

LOL – I agree with your rationale for this being a good breakfast. Your puddings look gorgeous – what I hoped mine would be like (‘cept mine didn’t set).

Reply

Other Sis October 6, 2009 at 2:09 pm

Oh, yes, egg yolk pudding for breakfast is delicious!

Reply

Gina October 6, 2009 at 12:50 pm

This looks good – I’ll have to try it!

Reply

Mimi October 6, 2009 at 11:22 am

Your pudding looks beautiful. I let my kids eat egg custard for breakfast, it delicious with some baked apple slices on top (that way they get their fruit too).
Mimi

Reply

Valerina October 6, 2009 at 10:46 am

Wow, Beautiful presentation!! And I have to thank you for all your helpful tips. 🙂

Reply

Amy October 6, 2009 at 10:13 am

What a beautiful photo! How funny that you called it egg yolk pudding. With that name, it does sound more like a breakfast dish than a dessert!

Reply

Michelle October 6, 2009 at 9:37 am

Wow your presentation of this pudding is amazing! It looks so good. Thank you for your comment on my blog too.

Reply

COZY KITCHEN BY THE SEA October 6, 2009 at 5:28 am

OH MY GOSH, THAT LOOKS AMAZING.
AND I’VE NEVER MADE BISCOTTI, SO I’LL STAY TUNED 🙂

Reply

mike October 6, 2009 at 2:11 am

Cinnamon extract…. what a great idea. Those look absolutely fantastic. I need a drink! (Martini, please). Love the addition of the whipped cream, and sounds like you have the vanilla pudding-thing under control (wish I did). Off to make some breakfast now – nicely done!

Reply

Leave a Comment

Previous post:

Next post: