I was going to respond in the comments thread to Puddin' Update, but I figured I'll just post. As far as the Moorcock goes, it turns out that while Warlord of the Air was pretty cool, the other two are increasingly lame. Airships Ahoy! But Elric is still cool, Doug, and you can re-read him in safety (glad to hear we inspired you on the he/she images! Post a link!).
Update on the chocolate pudding itself; I think it's actually too chocolatey for little people. Zoë was overwhelmed by the bittersweetness. Plus, it's got hella caffeine. So, if toddlers will be eating it, I recommend leaving out the melted chocolate and sticking with the cocoa. (If you do this, just put the butter in when you add the warmed milk).
And Carlos--as a fellow butterscotch lover, your wish is my command:
1/2 c cornstarch
3 c milk, divided
2 large eggs
2 egg yolks
2 t vanilla extract
3/4 c lightly packed dark brown sugar
3 T unsalted butter
1 T bourbon
1. In a medium bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest 1 minute, then whisk again. Whisk in the eggs, yolks, and vanilla.
2. In a medium saucepan, over medium heat, bring the brown sugar, butter, bourbon, and remaining 2 1/2 c milk just to the simmer (barely wiggling in the pot).
3. Whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and, while constantly whiskin and scraping the bottom of the pan, cook till thickened and tiny bubbles boil up. Remove from heat and strain. (Let this get maybe slightly thicker than the chocolate, since no melted chocolate will be added, but it will set up a lot in the fridge).
4. Divide among bowls or not, put plastic wrap on the top, let cool, then refrigerate till chilled. Butterscotchy! The bourbon makes it extra good (so true of many things.)
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