Last Wednesday was National Vanilla Pudding Day. Between my first and second cups of coffee that morning, I cracked five eggs to extract the yolks, brought whole milk up to a steaming stage, stirred together cornstarch and sugar and kosher salt, and turned it all into the promise of a tasty dessert. Separated into six different generously-portioned cups, gently covered with plastic wrap as a shield against a skin forming, and into the fridge they went to chill and set up. Only a couple made their way to neighbors; the rest were jealously preserved to the delight of the Roediger House.
"Vanilla Pudding," from the Food Network Kitchens.
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