It started with losing my grip on a nearly-full 18-count carton of blue eggs, as I was shifting things in the fridge, and the attempt to keep them from tumbling out onto the floor involved a sad cracking of most of them. That meant either tossing it all, which would be a waste, or salvaging what I could. I immediately thought of two great uses for yolks: pudding (for the weekend batch of banana pudding) and dense and chewy New England-style vanilla ice cream. Tuesday night's dessert course was therefore charted, and I was hell-bent on including a chocolate counterbalance to it in the form of chocolate pudding cake. Made only once before with this particular recipe, it was freakin' fantastic again, and all the better with that frozen dairy heaven-sent ice cream.
"Gooey Chocolate Pudding Cake," from Holly Nilsson of SpendwithPennies.com. [Published 13 May 2020 / Updated 07 July 2020]
"Dense, Chewy, and Rich New England-Style Ice Cream," from Max Falkowitz, former senior features editor of SeriousEats.com. [Updated 28 February 2019]
No comments:
Post a Comment