We have had a really bananas week over here. I’m so tired that I can’t even talk about it. Instead, I’m talking food and gonna save the rest of the conversation for Monday.
Because today was a sweet, sweet Sunday.
Curd has always made me think of curds & whey, so I have never gone out of my way to try making any. After tasting a bit last weekend, I knew I would have to try to make my own.
The recipe comes from At the Farmers’ Market with Kids and was supposed to make 3 half pint jars. For some reason I only ended up with one jar. I think I know where I went wrong, but if you have the same results, let me know!
- 3 egg yolks
- ⅓ cup sugar
- grated zest of a lemon
- ½ cup fresh lemon juice (not from a plastic lemon, please!)
- 6 T. unsalted butter (cut into chunks or grated)
- In a medium saucepan, mix yolks, sugar and zest over medium heat until pale yellow. Add juice and butter and continue to mix until curd thickens a bit. Don’t stop mixing, the curd can easily scorch! Once the curd sticks to the back of a spoon it’s done.
I have always made Mark Bittmans’ stovetop pudding. It’s easy and yummy. However, it is apparently only yummy to me. It was a total flop last time I made it for my family (including parents and brothers). Now that I have Katie Workman’s The Mom 100 Cookbook, I thought I’d give her recipe a try. At the brunch last week, Katie was telling another visitor that this pudding is super rich, so I was prepared. This was a bit of a labor of love. With Bittmans’ recipe, there are no egg yolks and the whole thing just seems to come together quicker. Workman’s pudding took longer, but the effort was not wasted. This pudding came out like a homemade pudding should.
If you have ever tried to satisfy your craving for dessert with a dinky Jell-o pudding cup, you will be totally surprised when you attempt to eat the same amount of this pudding! Those plastic cups only leave me wanting 2 or 3 more, where this pudding makes me want to run for the treadmill. It would be a great pie filling, too!
- 2 T. unsweetened cocoa powder
- 2 T. cornstarch
- ⅔ cup sugar
- 1 cup whipping cream or plain (full-fat) yogurt at room temp (either ingredient should be at room temp)
- 3 large egg yolks, at room temp
- 2 cups whole or 2% fat milk, at room temp
- 4 – 6 ounces semisweet chocolate chopped or as morsels
- 2 T. unsalted butter at room temp
- 1 T. vanilla extract
- In a large saucepan, mix cocoa powder, corn starch and sugar over medium heat and immediately add whipping cream or yogurt. Once mixed, whisk in one egg yolk at a time before slowly mixing in milk. Continuously mix to avoid burning. After 1 or 2 minutes, pudding will thicken a bit and you will want to add the chocolate. Once melted, add butter and vanilla. Keep mixing until pudding thickens a bit more. The pudding will do its complete thickening as it cools.
- Pour into one large bowl, or several smaller serving containers. If you don’t like pudding skin, gently cover with Saran wrap and give the Saran a gentle press into the pudding. Let come to room temperature (about 30 minutes) or refrigerate until ready to serve.