October 6, 2009
Last post September 15. Serious blog neglect? Guilty as charged.
It's not that I haven't been baking, it's that with 2 part time jobs I either haven't been baking at home or I haven't had the time to photograph it before it was consumed. Last week, I actually had a small sliver of time to make the Chocolate Crunched Caramel Tart for a friend's potluck. It came out great and went over like gangbusters but it's fabulousness went undocumented here. After reading about everyone's experiences at Blogher Food (sign me up for '10) , it's time for me to redirect my energies in the direction of this site which means less talk, more pudding. Specifically this week's TWD, Split Level Pudding.
With no actually baking involved, I felt I should at least try something new and made Milk Chocolate Caramel Pudding. Back in the days before I realized how easy and utterly awesome homemade pudding is, I used to buy those Jello pudding cups all the time. Never again.
To make the ganache I substituted good quality milk chocolate chips for the bittersweet chocolate and let it set up at room temperature. The caramel pudding is adapted from a recipe pulled from Food & Wine. My recipe binder is currently overflowing with a glut of torn magazine pages, some of them so old the ingredients are out of season!
Milk Chocolate Caramel Pudding was a great place to start.
adapted from F&W, March '09
1 quart whole milk
1/4 cup plus 3 tbsp corn starch
2 tsp vanilla extract
pinch fleur de sel
2 cups sugar
1/4 cup plus 2 tbsp water
1 tbsp butter, at room temperature
Whisk together 1/2 cup milk, corn starch, vanilla and salt and set aside. In a large saucepan combine sugar and water and bring to a boil over medium high heat. Do not stir. Allow sugar to cook until it turns a deep amber color. Remove from heat and gradually whisk in the remaining milk. Be careful as it may sputter and foam up quite a bit. Put back on the heat and whisk until the caramel dissolves into the milk. Reduce to a simmer until slightly thickened and darker in color. Remove from the heat to whisk in the cornstarch mixture then cook over medium heat until pudding is very thick- this takes about a minute. Strain pudding into a food processor and pulse a few times. Add the butter and pulse again until smooth. Pour into ramekins, cover the surface with plastic wrap and refrigerate until chilled.