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:
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.
Pour the mixture into a 2-quart batter bowl and pop in the microwave for 6 minutes.
- Whisk after 2 minutes and then every minute after that being careful not to let it boil.
- 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?
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!!