Thing Five
I'm sorry thing five is food again. Abby told me that all I ever write about on facebook is food and I was like "it is not." But maybe it is.
I did a lot of things today, but the only new, non-routine thing was making pudding.
I've made pudding like 4 times in the past two months. But I've never been satisfied. First time, I found a recipe for a chocolate pudding. It was thickened with cornstarch. It was OK, but there's something about the cornstarch I didn't quite like. So the next recipe I found was with flour. And I made that one but it was WAY TOO SWEET. It also used cream and butter, so it was super rich but way way way too sweet. The third time, I used that same recipe but halved the sugar. It was still too sweet, but it was bearable. And instead of cocoa in that one I used rosewater. Creamy, fatty rose pudding. It was so good. Hot Sauce thought it had way too much rose. I don't think there is such a thing. But he doesn't dig the rose flavor and that's OK. It's only really me and Clémie who do. I haven't found any other friends who enjoy the rose flavor as much as we do.
Anyway, this time I wanted to make a milk pudding (inspired by the famous kind in Macau). I wanted it to really really taste like milk. And I didn't want to add a lot of sugar. I don't even own any sugar and I didn't want to buy a huge bag. (This being Provo, the only bags they sell at the grocery store are huge bags). So I decided to sweeten it by making some of the milk evaporated milk.
I looked at a cornstarch pudding recipe just to get the cornstarch-to-liquid ratio right; the rest of the recipe I made up myself. That recipe didn't use any eggs, but I had four eggs I had to use because I needed to make room for the new egg carton in the fridge. This became random constraint #1.
Random constraint #2 was this: My new apartment doesn't have a whisk.
So the good news is, the taste of this one is just right. Not too sweet, and tastes a lot like milk. Because milk is glorious. The bad news is, it's all lumpy. Why is it all lumpy? It is either the four eggs or the lack of a whisk. People with experimental conditions can find out and tell me. But I'm going to serve it to my friends anyway. Because I roll like that. This is how you make it:
Mix the following without a whisk, with just a giant spoon and a little spoon because your life is really hard:
2 (14-oz) cans sweetened condensed milk
1 cup whipping cream
2 cups whole milk
dash of salt
Whisk 4 eggs together with a spoon, which is inadequate and the eggs will be lumpy. Add to milk mixture
Cook on medium, stirring a lot with your not-a-whisk.
In a little bowl, mix a half cup of cornstarch with some cold milk until it's just enough to liquify it. Add it to the pot.
Continue to cook and stir on medium or medium high, until the pudding is a thick lumpy mess. Pour it in a bowl and refrigerate it.
Slice strawberries to serve on top. The lumpy pudding is delicious, suckers.
I did a lot of things today, but the only new, non-routine thing was making pudding.
I've made pudding like 4 times in the past two months. But I've never been satisfied. First time, I found a recipe for a chocolate pudding. It was thickened with cornstarch. It was OK, but there's something about the cornstarch I didn't quite like. So the next recipe I found was with flour. And I made that one but it was WAY TOO SWEET. It also used cream and butter, so it was super rich but way way way too sweet. The third time, I used that same recipe but halved the sugar. It was still too sweet, but it was bearable. And instead of cocoa in that one I used rosewater. Creamy, fatty rose pudding. It was so good. Hot Sauce thought it had way too much rose. I don't think there is such a thing. But he doesn't dig the rose flavor and that's OK. It's only really me and Clémie who do. I haven't found any other friends who enjoy the rose flavor as much as we do.
Anyway, this time I wanted to make a milk pudding (inspired by the famous kind in Macau). I wanted it to really really taste like milk. And I didn't want to add a lot of sugar. I don't even own any sugar and I didn't want to buy a huge bag. (This being Provo, the only bags they sell at the grocery store are huge bags). So I decided to sweeten it by making some of the milk evaporated milk.
I looked at a cornstarch pudding recipe just to get the cornstarch-to-liquid ratio right; the rest of the recipe I made up myself. That recipe didn't use any eggs, but I had four eggs I had to use because I needed to make room for the new egg carton in the fridge. This became random constraint #1.
Random constraint #2 was this: My new apartment doesn't have a whisk.
So the good news is, the taste of this one is just right. Not too sweet, and tastes a lot like milk. Because milk is glorious. The bad news is, it's all lumpy. Why is it all lumpy? It is either the four eggs or the lack of a whisk. People with experimental conditions can find out and tell me. But I'm going to serve it to my friends anyway. Because I roll like that. This is how you make it:
Mix the following without a whisk, with just a giant spoon and a little spoon because your life is really hard:
2 (14-oz) cans sweetened condensed milk
1 cup whipping cream
2 cups whole milk
dash of salt
Whisk 4 eggs together with a spoon, which is inadequate and the eggs will be lumpy. Add to milk mixture
Cook on medium, stirring a lot with your not-a-whisk.
In a little bowl, mix a half cup of cornstarch with some cold milk until it's just enough to liquify it. Add it to the pot.
Continue to cook and stir on medium or medium high, until the pudding is a thick lumpy mess. Pour it in a bowl and refrigerate it.
Slice strawberries to serve on top. The lumpy pudding is delicious, suckers.