pudding!
In the spirit of all the "food homages" that people seem to be paying to New Orleans lately, it dawned on me that I'd never tried bread pudding. It just sounds so good...like bread dipped in sweet hot stuff. Ultimate comfort food, like French toast on crack. I'd been frightened by some awful shit Don's s.o. cooked, though. Still, figured mine would be better.
It's so yummy! It's a bit fo trouble to make, and the most cholesterol laden thing EVER, but truly yummy simple goodness. Although apparently, according to Irma, "fashionable hostesses at the turn of the century festooned them with meringes at formal gatherings"
Oh really? Festooned, yet? My, my. Guess it wasn't always so simple. Neither is the process of making it, or at least what goes on in the oven. Apparently making low fat custard is "a tricky busness," because custards work when the egg protients just barely collide enough to form a flexy net, and fat and sugar make the protiens take longer and slower to bind so there is more of a margin of error in how long you cook the custard. However in theory one CAN make cream brulee without cream! It's just hard. If you overdo it, the egg protien balls up into clumps and seperates entirely, so you have clumps floating in skim milk. Sad, very sad. That's also the reason you cook it in a water bath...regulates the temperature so it all cooks evenly and slowly.
It's so yummy! It's a bit fo trouble to make, and the most cholesterol laden thing EVER, but truly yummy simple goodness. Although apparently, according to Irma, "fashionable hostesses at the turn of the century festooned them with meringes at formal gatherings"
Oh really? Festooned, yet? My, my. Guess it wasn't always so simple. Neither is the process of making it, or at least what goes on in the oven. Apparently making low fat custard is "a tricky busness," because custards work when the egg protients just barely collide enough to form a flexy net, and fat and sugar make the protiens take longer and slower to bind so there is more of a margin of error in how long you cook the custard. However in theory one CAN make cream brulee without cream! It's just hard. If you overdo it, the egg protien balls up into clumps and seperates entirely, so you have clumps floating in skim milk. Sad, very sad. That's also the reason you cook it in a water bath...regulates the temperature so it all cooks evenly and slowly.