Eggs, cream, milk. What to do, what to do... Given my recent successes with pudding, I decided to use up the rest of our heavy cream in a luscious vanilla pudding--the same one that I made for the party a couple weeks back. Sinfully simple, this pudding must be loaded with fat calories, but considering that I rarely eat dairy products, must also supply me with my required intake of calcium.
I used the recipe from March's Gourmet without all the fuss with candied pecans or bourbon. Thankfully though, I do still have some Watkins Madagascar Bourbon Vanilla Extract brought from the States. Along with nutmeg, vanilla is one of the ingredients that is impossible to find in any Asian grocery store. Their aromatic qualities would label them as medicine, as ginger, cinnamon, and cumin are all spices that Chinese laud for their homeopathic uses.
In addition to my puny bottle, I have a large bottle of vanilla extract given to us by our former colleagues and friends from last year--former colleagues, still friends. As you can see, I use both of them: the bourbon vanilla for when the vanilla flavor is prevalent, in puddings mostly; the other in things like cookies, where it plays a supporting role.
The pudding set in the fridge for a few hours before I grabbed a glass and a tiny spoon--because it is best enjoyed in small spoonfuls. Only once I had emptied the glass did I think of taking a picture. My apologies; you can only enjoy the remains of my pudding.
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