The mistake was using 2% milk. I thought I was being clever. I thought I was being smart by not using cream and using a lighter dairy product. Well, I was very, very wrong.
I've made chocolate pudding twice. Both times I got wonderful yummy pudding that went well with the Dutchess of Duke Street series I was watching. I mean how can you watch a character whos life's ambition is to be the best cook in all of England. Say that with a cockney accent. So I imagined myself as an Edwardian working-class English woman making up the best pudding fit for the Prince of Wales. And viola, great pudding.
I tried my hand at vanilla pudding. The recipe was different and said cream was optional. I think that was my mistake. So I wisked and stirred for what seemed like forever. I wisked for about an hour it seemed when I gave up and added more cornstarch. I wisked over medium heat some more. It still did not really thicken. It tasted like pudding but it didn't have the texture of pudding. I finally gave up and threw in a bit of gelatin left over from the mango sorbet I made. Now I have a freak pudding/panna cotta monster in my fridge.
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