Vanilla Pudding {recipe}
Life is hard; food doesn't have to be #154 [vol6, 10.4]
When writing tips about making pudding, I failed to write the precise recipe I use. It doubles, triples and even quadruples well.
Ingredients
2 1/4 c whole milk
2 eggs
2.5 T cornstarch, preferably organic
1/2c sugar, maybe a bit less & more than 1/3c
for chocolate: add 1/4c cocoa or cacao
1/4 tsp salt
1T butter
1t vanilla or more
Instructions
We’re using the whole egg, so it needs to be blitzed (or whisk like mad 60 seconds).
Use a blender:
Start with milk so as the dry ingredients don’t stick to the bottom, dump all ingredients in the blender and give it a whir. Pour into a saucepan and heat. If increasing the recipe, use only 2c of milk in the blender and add remaining milk to the saucepan after everything is blitzed.
If you have an immersion blender:
Pour milk than crack eggs into a saucepan. Use immersion blender to combine. Sprinkle cornstarch overtop, blend. Add salt and sugar then blend again.
Simmer until it boils, or very thick. Remove from heat. Add the butter, stir till melted. Add vanilla. Let cool enough that you can touch it without burning yourself. Either transfer to small lidded containers or lay plastic wrap over the top surface (touching the pudding so a skin doesn’t form. It’s not bad, just weird texture if it develops). Refrigerate and enjoy.
These make fun treats in the lunchbox or after school snack!
In general I don’t make many desserts - so it’s a big deal when I make one, especially one that feeds 30 people! Below is a trifle made with a chocolate sheet cake, x4 pudding, and copious amounts of fresh whipped cream.
Note: x3 would have been plenty pudding and PW’s sheet cake needs more salt. Every time I make it, I forget this fact. I’ve probably noted it on a printed recipe but usually refer to her digital one. The sheet cake is perfect in a trifle because I didn’t have to get my hands messy breaking it up. I scored the cake in smaller portions and lifted it with a flat metal spatula directly to the trifle bowl. (I’m always looking for the most efficient method.)
Last week a reader in New Mexico commented about eggs:
I know a local small farm that has been doing some extensive research on fermenting the animals feed to increase nutrients in the eggs and meat of the animals! It is incredible, they are trying to make it more accessible to people to improve nutrients who may not have access to a large area of land and different types of feed. I have to say her eggs were the best I have had (and this is coming from someone who pretty much solely has fresh eggs from my mom’s organic farm). But I thought since you are into fermenting it is an interesting topic.
***If you have backyard chickens, ask Google or YouTube for specifics on how to ferment grains…basically, soak whole grains in water 24+ hours to jump start germination making the grains more nutrient rich. I have a gallon lidded container I use for our two remaining hens.
Excited to try this week - Homemade Beef Summer Sausage
Below I’ve copied directly from @homebeginswithlove on Instagram I’m going to tweak a bit and hope to report back. ++
2 lbs. medium lean ground beef (80-85%)
2 tablespoons Morton Tender Quick Salt++
1/2 teaspoon garlic powder
1 tablespoon mustard seed
2-3 teaspoons coarse ground pepper
1 tablespoon liquid smoke
1 tablespoon granulated sugar
Instructions
Place all ingredients in a large mixing bowl (I used my stand mixer), and thoroughly combine.
Divide the mixture in half, wrap each portion with plastic wrap and try to make a log shape that is about 6-7” long. I like to double wrap mine.
Place in a container in your fridge for 24 hours….then unwrap the logs and place them on a sheet pan to bake for 2 hours at 275ºF.
Remove from oven, cool in the fridge, and slice to enjoy!
Store in the fridge for about a week, freezer for 3 months….but honestly, it won’t last that long!
++Anyone know about this curing quick salt? I’m thinking regular sea salt would do the trick, especially if using within a week, as recipe writer denotes. Google says:
++ Quick Salt: What it is
A blend of salt, sugar, sodium nitrate, sodium nitrite, and propylene glycol.
Used for both dry and “sweet pickle” brining (curing).
Designed to preserve meat by slowing spoilage and inhibiting bacterial growth.
What it does
Cures meat, poultry, game, and fish to create flavors similar to traditional cured products.
Gives cured meats a signature pink color. (!!!!)
Reduces curing time from days to hours.
Life is hard; food doesn’t have to be.
Julie
PS - Please lmk what you think about the quick salt.
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