This week we have a recipe for pudding. We were going to have a recipe for puddin', but our glorious sponsors at Rock 'n' Roll Dino Productions told us no.
Now the easy way to make this thing is to follow Mr. Cosby's advice and buy one of those blue boxes. But that's like cheating, wonderful, glorious cheating.
Here's another way:
1. In a saucepan combine 1/3 cup cocoa powder (unsweetened Dutch Process, San Francisco Ghiardelli yada yada) with 3/4 cup sugar and 2 tablespoons corn starch.
2. Add 2 3/4 cups milk to this and stir.
3. Turn on the heat to medium, and stir frequently.(Burnt chocolate pudding sticks to pans like crazy.)
4. It will get thicker and a little bubbly. Keep going for a minute or two after it starts to thicken up, and then take it off the heat.
5. Meanwhile, beat four egg yolks in a separate bowl. (They're yolks, not whites, do you don't have to worry about stiff peaks or any of that nonsense.)
6. Now, take a cup of the hot milk mixture and SLOWLY pour it into the egg yolks. Stir and pour slowly at the same time. (Most people don't like scrambled eggs in their chocolate pudding.)
7. When the egg mixture is uniform(ish) dump it into the rest of the milk mixture and turn the heat up to medium-high.
8. Keep stirring.
9. Bring it to a gentle boil, then turn the heat down to low.
10. Stir for about 2 minutes, then take it off the heat.
11. Stir in 1 tablespoon of butter and 1/2 a tablespoon of vanilla.
12. When that is incorporated, you can stop stirring.
13. Serve the pudding hot, or cover it with some plastic wrap and toss it in the fridge to chill.
You can be fancy and pour the still hot pudding into individual containers to chill. These include, but are not limited to: ramekins, trifle dishes, cocktail glasses, teacups, bowls with pictures of the Virgin Mary on them, the glazed skulls of your fallen enemies, small Tupperwares, or DVD cases.
Serve with whipped cream or that other stuff.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, September 19, 2012
Monday, April 9, 2012
Easy Apple Crisp
This is a good dessert for get-togethers as it is easy to make it in bulk and tastes good hot or cold. It calls for 4 cups of apples, and will work best with a mixture of differing tart ones.
Still, it tastes fine with canned apples or peaches or the like.
1. Turn on the oven to 375.
2. Peel, core and slice 4 cups of apples and put them in a dish. I've used pie pans, various casserole dishes, and other things. As long as it is deeper than a jelly roll pan, and the apples aren't stacked too high, you should be fine.
3. Sprinkle 2 tablespoons lemon juice over them.
4. Cut up half a stick of cold butter into smaller pieces and throw them into a bowl. Salted butter is fine here. If you use unsalted, you're going to want to throw in 1/4 teaspoon of salt later.
5. Into the butter bowl add 1/2 cup flour, 1/2 cup brown sugar, and a teaspoon of cinnamon.
6. You want to mash these together until you get something that looks like cornmeal. A pastry blender works well for this, but you can use a couple of butter knives in tandem or a fork. Fingers will do as well, but you have to be careful not to work the butter too much; it might make things oily.
7. Sprinkle the crumblies on top of the apples, and throw the whole thing in the oven for about 30 minutes.
You're done. Pull it out whenever the color looks good to you. None of the ingredients are dangerous to eat raw. I think the stuff tastes best when it is fresh from the oven with a scoop of vanilla ice cream on top.
Still, it tastes fine with canned apples or peaches or the like.
1. Turn on the oven to 375.
2. Peel, core and slice 4 cups of apples and put them in a dish. I've used pie pans, various casserole dishes, and other things. As long as it is deeper than a jelly roll pan, and the apples aren't stacked too high, you should be fine.
3. Sprinkle 2 tablespoons lemon juice over them.
4. Cut up half a stick of cold butter into smaller pieces and throw them into a bowl. Salted butter is fine here. If you use unsalted, you're going to want to throw in 1/4 teaspoon of salt later.
5. Into the butter bowl add 1/2 cup flour, 1/2 cup brown sugar, and a teaspoon of cinnamon.
6. You want to mash these together until you get something that looks like cornmeal. A pastry blender works well for this, but you can use a couple of butter knives in tandem or a fork. Fingers will do as well, but you have to be careful not to work the butter too much; it might make things oily.
7. Sprinkle the crumblies on top of the apples, and throw the whole thing in the oven for about 30 minutes.
You're done. Pull it out whenever the color looks good to you. None of the ingredients are dangerous to eat raw. I think the stuff tastes best when it is fresh from the oven with a scoop of vanilla ice cream on top.
Tuesday, March 27, 2012
Pastel de Tres Leches
Pouring tasty liquids over baked goods is a fine dessert strategy. Tiramisu might be fancier, but it is hard to beat a good tres leches. Basically, we have an angel food cake soaked in three different types of milk and frosted. It's like somebody put the vanilla ice cream on top of your cake and let it sit a bit, in the good way.
First off, a warning: this recipe takes about 10 hours. You cannot start making this the night you want it.
1. Combine slightly more than 1 1/2 cups cake flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt. (If you don't have cake flour, use 1.5 cups exactly of all purpose flour and 2 tablespoons of corn starch. You'll end up with a stiffer cake, most likely. )
2. Set the flour mixture aside.
3. Beat a stick of unsalted butter until it is fluffy.
4. Beat into the 1 1/8 cups sugar into the butter.
5. Beat 5 eggs into the butter/sugar. Nice and slow, one at a time.
6. Mix in 1/2 TBSP of vanilla.
7. Combine the flour mixture into the butter mixture about 1/3 at a time. Don't over-beat. Seriously.
8. Put this into a greased and floured 13x9 pan, and stick this into a 350 degree oven. It's not a lot of batter, don't worry about that.
9. Bake this until it's golden, about 25 minutes.
10. Pull the cake out and let it cool.
11. Poke the cake with a fork so that there are a bunch of holes for the milk to go.
12. Whisk together a can of evaporated milk (12 oz size), a can of sweetened condensed milk (14 oz size), and 1 cup of half and half. (Or 1/2 cup whole milk and 1/2 cup cream.)
13. Pour that all over the cake, and toss it in the fridge. The cake will soak up all that liquid if you give it about 8 hours.
14. Now, we are going to make some frosting! Combine 2 cups of heavy cream, 1 cup of sugar and a teaspoon of vanilla. Whip that on low till you see stiff peaks.
15. Whip that on medium until it is nice and thick, then spread it on the cake.
16. Throw the cake back into the fridge, until you are ready to serve it.
First off, a warning: this recipe takes about 10 hours. You cannot start making this the night you want it.
1. Combine slightly more than 1 1/2 cups cake flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt. (If you don't have cake flour, use 1.5 cups exactly of all purpose flour and 2 tablespoons of corn starch. You'll end up with a stiffer cake, most likely. )
2. Set the flour mixture aside.
3. Beat a stick of unsalted butter until it is fluffy.
4. Beat into the 1 1/8 cups sugar into the butter.
5. Beat 5 eggs into the butter/sugar. Nice and slow, one at a time.
6. Mix in 1/2 TBSP of vanilla.
7. Combine the flour mixture into the butter mixture about 1/3 at a time. Don't over-beat. Seriously.
8. Put this into a greased and floured 13x9 pan, and stick this into a 350 degree oven. It's not a lot of batter, don't worry about that.
9. Bake this until it's golden, about 25 minutes.
10. Pull the cake out and let it cool.
11. Poke the cake with a fork so that there are a bunch of holes for the milk to go.
12. Whisk together a can of evaporated milk (12 oz size), a can of sweetened condensed milk (14 oz size), and 1 cup of half and half. (Or 1/2 cup whole milk and 1/2 cup cream.)
13. Pour that all over the cake, and toss it in the fridge. The cake will soak up all that liquid if you give it about 8 hours.
14. Now, we are going to make some frosting! Combine 2 cups of heavy cream, 1 cup of sugar and a teaspoon of vanilla. Whip that on low till you see stiff peaks.
15. Whip that on medium until it is nice and thick, then spread it on the cake.
16. Throw the cake back into the fridge, until you are ready to serve it.
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