pastry cream pudding

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.

soft vanilla pudding with nutmeg

When I woke up early this morning, I did the usual - make coffee, brush teeth, do my back exercises, do my knee exercises.  It was only when I poured my coffee and took a sip that I realized my stomach was in a grumpy mood.  I set aside the coffee, and stared at Mr. Rabbit, who, being made of cast iron, never has indigestion. 

I was all set up to make a vegetable chowder of sorts but even thinking about it made me feel a little green, so I gave up on that idea instantly.

I wanted something besides peppermint tea, but the only thing I thought of was a lovely vanilla flavored pudding.  Searching for a recipe, I saw a lot of recipes that used eggs, but I've never used eggs in the puddings I've made in the past.  So, ok, eggless vanilla pudding. Eggless soft vanilla pudding, with a little shower of nutmeg and cinnamon, the way I always made it , when I was in a pudding mood.  Googling, I found a perfect recipe from the New York Times, which you can find here.  I made a half a recipe, because I was low on milk, but will certainly make the full recipe once I get to the store.  

It's as I said, a soft pudding, and I only let it sit in the fridge for half an hour, to chill - not long enough to firm up much, but I couldn't wait.  I'll be making this again - it's light but creamy and the vanilla adds a richness, along with the cinnamon and nutmeg I grated over it.

Be well!

PS/  How about those Patriots!

Fresh Apple Bread puddings

It's been a while since I went food shopping, I realized last night as I searched the fridge and pantry - and the cold snap is here, further reason not to bundle up for the twenty block walk.  But - AH!  One lovely apple, some leftover rosemary bread, and eggs. I always have eggs and spices - and that meant I could make those lovely Fresh Apple Bread puddings!

You can , of course make it in a large oven-proof dish, but I usually make individual servings, using souffle cups or my little ovenproof plates. Tantalizing smells and the scent of apples and cinnamon made it really hard to wait, but wait I did, and it was well worth it.  It always makes me think of my mother, who was not a great cook, but her goulash and bread puddings were always filling and delicious.

For two servings:


Preheat oven to 350F.

In a bowl mix:

2 cups cubed bread (I used rosemary bread)  I have never used gluten-free, but I'm sure it will work just fine.
1 heaping cup peeled Granny Smith apple, cut in large dice
1 cup milk
1 tablespoon melted unsalted or salted butter
1 large egg
1/3 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
a dusting of grated nutmeg
Optional:  raisins

Distribute the pudding mixture evenly between two ovenproof dishes and bake for 40 minutes.  Let cool before serving. Top with ice cream, cream, or honey or maple syrup.


Guess who is hiding in my pantry?  Stuart the mouse, sitting in a teacup!  And a mound of gold ornaments , sitting in my casserole dish, reminding me of my stepmother's beautiful bowls of silvery and gold balls everywhere at Christmas.