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Apr. 19th, 2005 08:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickYou've gotta ask yourself -- Am I living life to the fullest?
Sure you are. Of course you are. Certainly, yessir, 100%.
When was the last time you made chocolate pudding? From scratch, the Jell-O kind does not count. If you've never, it's probably time to start. Real pudding is a lot better than the box kind. It's also pretty easy. You should try it.
This recipe is from the venerable The Joy of Cooking, a book I have occasion to use far more frequently than its sister volume.
Ingredients: cocoa, sugar, salt, water, milk, cornstarch, vanilla extract.
In saucepan, put 1/3 cup + 1 Tbsp. of cocoa. I used Hershey's, but if you have some chic designer cocoa, use that.
Add 1/2 cup white granulated sugar
Add 1/8 teasp. salt
Add 1/3 cup water. I used tap.
Heat this to a boil, stirring. When boiling, remove from heat.
Add 1 and 3/4 cup of milk. I used calcium-enhanced skim but you can use what you've got. Stir in well. Set aside.
In small bowl, combine 3 Tbsp cornstarch and 1/4 cup milk. Stir with fork until smooth.
Pour cornstarch stuff into chocolate-milk mixture and stir well.
Put pan on back heat, medium. Stir constantly in a nice figure-8 pattern until it starts to thicken up. This takes some time, but not an eternity.
When it's thickened up, reduce heat by about half and stir briskly. Pudding should bubble like swamp muck, kind of, and not very enthusiastically. Cook like this for one minute.
Remove from heat, quickly stir in 1.5 teaspoons vanilla extract.
Immediately pour into containers (custard cups or large bowl) as appropriate. Put in fridge to chill. DO NOT fuck with it until its bowl is cool to the touch. You can taste-test out of the leftovers in the pan if this is important to you. Cornstarch pudding cannot be fucked with until it's cool. If you disobey, the pudding will punish you by liquifying.
Sure you are. Of course you are. Certainly, yessir, 100%.
When was the last time you made chocolate pudding? From scratch, the Jell-O kind does not count. If you've never, it's probably time to start. Real pudding is a lot better than the box kind. It's also pretty easy. You should try it.
This recipe is from the venerable The Joy of Cooking, a book I have occasion to use far more frequently than its sister volume.
Ingredients: cocoa, sugar, salt, water, milk, cornstarch, vanilla extract.
In saucepan, put 1/3 cup + 1 Tbsp. of cocoa. I used Hershey's, but if you have some chic designer cocoa, use that.
Add 1/2 cup white granulated sugar
Add 1/8 teasp. salt
Add 1/3 cup water. I used tap.
Heat this to a boil, stirring. When boiling, remove from heat.
Add 1 and 3/4 cup of milk. I used calcium-enhanced skim but you can use what you've got. Stir in well. Set aside.
In small bowl, combine 3 Tbsp cornstarch and 1/4 cup milk. Stir with fork until smooth.
Pour cornstarch stuff into chocolate-milk mixture and stir well.
Put pan on back heat, medium. Stir constantly in a nice figure-8 pattern until it starts to thicken up. This takes some time, but not an eternity.
When it's thickened up, reduce heat by about half and stir briskly. Pudding should bubble like swamp muck, kind of, and not very enthusiastically. Cook like this for one minute.
Remove from heat, quickly stir in 1.5 teaspoons vanilla extract.
Immediately pour into containers (custard cups or large bowl) as appropriate. Put in fridge to chill. DO NOT fuck with it until its bowl is cool to the touch. You can taste-test out of the leftovers in the pan if this is important to you. Cornstarch pudding cannot be fucked with until it's cool. If you disobey, the pudding will punish you by liquifying.
