Yesterday was a perfect lazy summer day. Between the two mysteries I read, I browsed one of my favorite cookbooks; Lee Bailey's Country Weekends. I discovered him just after Martha Stewart's Living magazine started being published - his cookbooks really pioneered beautiful food pictures, simple and tasty recipes with a Southern slant, and gorgeous glimpses of his vacations abroad and stateside.
I was intrigued with his milk pudding recipe - not really a custard, but a briefly cooked pudding that's lightened by stiff, sugared egg whites. I couldn't decided whether I wanted to garnish with black raspberries or caramel from The Secrets of Baking, so I did both. And I loved them both! The pudding is light and served at room temperature - a nice end to a summer meal, whether barbeque or simply soup and salad. I think you'll like this sweet , milky pudding. And the best part ( besides eating)? The scent of sweet milk.
If you're using the book, please note there's a typo that leaves out half the flour.
2 cups whole milk
2 large or extra large eggs
1/2 cup sugar
2 1/2 T. King Arthur flour, or all purpose flour
1/2 t. grated nutmeg
1 T. dark rum
pinch of salt
Fresh berries, or fruit to garnish or a heaping tablespoon of creamy caramel sauce - or both.
In heavy saucepan, let milk slowly come to a low boil.
Beat the egg yolks and add 1/4 cup of the sugar and the flour.
Scoop the egg yolk mixture into the hot milk, and whisk on medium until it thickens.
Add the rum and nutmeg and stir again with the whisk. Remove from heat.
Beat the egg whites until stiff, then beat in the sugar.
Fold the egg whites into the hot pudding, then whisk until all the bits of egg white are incorporated.
Pour into bowls or souffle ramekins and let cool. This pudding should be served at room temperature, so don't stick it in the fridge! ( I wouldn't leave it out more than a few hours, even though it is cooked)
Garnish with berries or caramel sauce, or both. Serves 5 or so.
Caramel Sauce ( partly based on Sherry Yard's recipe)
1/4 cup water
1 cup sugar
2 T. light corn syrup
Note: You MUST use a candy thermometer.
Combine water, corn syrup, and sugar in heavy saucepan.
Stir carefully, trying not to get dry sugar crystals on the sides of the pan.
Cover pan and place on medium heat for 4 minutes.
Increase heat to high and bring to a boil. Do not stir.
When temperature reaches 300F and syrup is golden, remove from heat.
Let bubbles subside, and stir carefully. Nothing is worse than a sugar burn.
3/4 cup heavy cream
1 T. sugar
2 t. fresh lemon juice
1 T. unsalted butter
pinch of salt
Stir again and let cool.
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