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[cookielovah]

School's out for summer and all I do is read, run, bake, cook, and see friends. Life is good.

So I made angel food cake for the first time the other day and it was kind of amazing. But now I have like a billion egg yolks (ok, 11). I'm really in the mood for bread pudding, and I'm not in the mood for things with heavy cream or much (if any) butter.

Comments

[bambi_cilane]

this one speaks to me!! i will try it.. but first i will probably modify the dressing cuz i dont' have those things home atm... hope an ordinary vinaigrette will work:/

thanks..

[cookielovah]

anything will taste great i'm sure--red cabbage has plenty of flavor on its own anyway.

[ser_kai]

To make very fast creme anglais(custard) in the microwave, whisk together 2 cups of whole milk, 4 large egg yolks, 1 tbsp cornstarch, 1/4 cup honey & a teaspoon of vanilla bean paste or extract. Put in microwave on high for two minutes. Whisk thoroughly. Repeat the microing & whisking until it is just thickening. It will thicken more as it cools. If it's too thick, whisk in more milk until it's the desired consistency.

I adapted this from Happy Kid Pudding and it hasn't failed me yet. If you replace the honey & vanilla with salt & pepper, you have a very good bechamel.

[cookielovah]

great! maybe I'll try some experiments by adding melting chocolate to some batches (and if it's a failure, oh well--egg yolks are not in short supply)

[ser_kai]

Happy Kid Pudding
from Happy in the Kitchen, by Michel Richard

2 cups whole milk
4 large egg yolks
2 tbs cornstarch
1/2 cup honey
4 oz milk chocolate, cut into 1/4 inch pieces

Combine the milk, yolks, cornstarch, and honey in a large microwave-safe bowl. Whisk until the cornstarch and honey have dissolved. Stir in the chocolate. Put the bowl in the microwave and microwave on high for 2 minutes. Remove and whisk well, then return and microwave another 2 minutes. Remove and whisk again. The chocolate should be melted. Return to the microwave and cook another 2 minutes.Whisk again. If the pudding has not come to a boil, or isn’t thick enough, return for 1 more minute. The pudding will still firm up somewhat in the fridge, but make sure that it is thick enough now. Let the pudding cool at room temperature for 15 minutes, stirring from time to time, and then cover the top with plastic wrap and chill in the fridge until cold. Can be made 3 days in advanced.

Makes 3 cups. Serves 4.

I use half the honey because it's too sweet for me.