Well, THAT was exhausting! Between using both my iphone and my camera (and figuring out how to edit the pictures) and puzzling over the change to edit and insert the photos, many, many days have flown by. I'm not complaining over having to make (and eat) these delicious, creamy puddings, no indeed! As I'm not really a chocolate lover, I usually prefer lemon or vanilla flavors - and puddings are right at the top when I want a sweet dessert. My sister always called them "nursery food" - and I wonder which of my parents and stepparents made them for us.
The recipe comes from The Silver Palate cookbook, which must be their first one, and it's intended to be used in a flaky puff pastry tart. Who needs puff pastry when you can just dive into this creamy, nutmeg, vanilla, and cinnamon "pudding"?
Sweet Pastry Cream pudding
You will need one large heavy saucepan, and one medium saucepan for this - and one large stainless steel mixing bowl.
Add water about halfway up the medium saucepan and heat til almost boiling, then set aside.
2 cups milk
1/2 cup sugar
4 tablespoons King Arthur unbleached flour
2 extra large egg yolks
1 1/2 tablespoons unsalted butter
2 teaspoons vanilla
pinch of salt, cinnamon, and nutmeg. I grated a tiny bit of whole nutmeg right into the bowl.
Scald the milk in a heavy saucepan (do not boil).
While milk is heating, whisk the sugar and flour in the large mixing bowl.
Add the hot milk slowly, whisking constantly.
Put the hot water back on a burner and set to a simmer. Place stainless steel bowl on top of the simmering water, and stir or whisk for about ten minutes, or until the back of a spoon is lightly coated. Then add the egg yolks and , using a whisk, stir until the mixture thickens even more - about ten minutes - until a spoon is thickly coated when dipped into the mixture.
Remove from heat, and add butter, vanilla, and spices and stir well. Pour into small dessert dishes or pots and chill - though I admit, I eat it while it's still warm , often straight from the bowl.
