it’s no secret that i love pudding. i mean, really, how can you not like pudding in all of its various forms: regular pudding, panna cotta, pot de creme, creme brulee (which is clearly more pudding than custard)…i’ve posted a couple of pudding recipes here […]
can you believe that i haven’t been watching law & order obsessively? yeah, neither can i. so this isn’t a murder case involving food, but it does involve me surreptitiously copying a recipe out of the best recipe at barnes & noble. this is my […]
one and a half cups of sugar for $3.79. fancy, super-molasses dark brown sugar (billington’s dark brown molasses sugar).
i’m behind on my issues of gourmet because of studio, and i flipped through the…november? december? issue and glimpsed a two-handled bowl-cup filled with some sort of unctuous, delicious-looking joyful thing. after all, who can resist eating out of such cute dishware? i happened to think about the pudding as i was at the supermarket one day, and invested in a package of billington’s dark brown sugar, the designer sugar at star market that also happens to be very good.
i was thinking about the pudding in the context of my new oblong tart pan; i mulled it over for a few days before i decided it was a good idea to put a brown sugar pudding in a tart. i wanted to have a nice, buttery, flaky tart shell with the pudding, some sort of fruit layer, then ganache. make the tart shell with bacon fat, and you would have one of the richest desserts imaginable. as for the fruit, i thought about oranges, or berries, but ultimately decided to go with a seasonal (and cheap) choice: apples. i was sure that they would go well with the pudding, but i didn’t know about the chocolate. since fondue always involves fruit and chocolate, and apples are often a part of the fruit selection, though, i thought i’d go for it. (more…)