Today, while walking through the grocery store, I thought it would be clever of me to take on some of the items on the shelves to a duel of sorts.
My challenge for this round is store-bought instant pudding. I think pudding is something that is so simple to make, and yet because of the marketing genius of big companies, people often forget that they actually have all the ingredients to make a fantastic home-made pudding in their homes.
I could go into a huge production of making pudding, you know, tempering the egg yolks, dissolving the cornstarch with the milk, etc.
BUT.
I’ll tell you a trade secret. (Sssshhh! The box people don’t want you to know.) I take all of the ingredients, except the milk and butter, and place them in a nice heavy-bottomed saucepan.
Now, if you use this method it is advised that all of your attention be focused on the pudding. If you walk away, you could have a potential pudding disaster.
So back to my duel.
I quickly made the boxed version of chocolate pudding. I added 3 cups of cold milk and a good whisk. Volia. Pudding.
As the boxed pudding was setting up, I made the real deal. My house smelled fantastic and the looks on my boys’ faces when I told them of the contest were priceless.
Just imagine that you have to tell you kids (and husband): “No dinner until you try both of these puddings and give me your opinions!”
Well, this may be the first time ever that I did not get any sort of complaint about asking them to do something. This was, of course, a scientific blind test. My hypothesis was that mom will win out, but dad may prefer the boxed version.
Some of the comments from the first taste were, “Yum! Can I have some more?” and, “Where is my cookie?”
I tasted the store-bought pudding. I thought that there was a serious metallic taste at the finish. Yuck.
My second sample was met with comments like, “Tastes like a liquid brownie,” and “This is the best thing you have ever made.” (It’s good, but that was from a 10-year-old.)
Even my husband commented that I FINALLY got him off the boxed stuff.
Pudding is great plain, or with a dollop of fresh whipped cream. Pudding can even be used for a filling in a cake, or better yet, a chocolate cream pie!
Time saved by using instant pudding: About 8 minutes.
Cost of making your own pudding instead of instant: About $1 more.
Watching someone enjoy “liquid brownie.” (You know.)
Mom wins another by K.O.
Go MOM!
Andrea’s Boys’ Chocolate Pudding
1 cup sugar¼ teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
4 egg yolks
1 cup chopped dark chocolate or chocolate chips
1 tablespoon vanilla extract
2 tablespoons unsalted butter
Combine in a medium saucepan the sugar, salt and cornstarch. Whisk everything together to combine. Add the yolks and slowly add the milk.
On a medium flame heat up the milk mixture. Slowly add the chopped chocolate. Continue whisking, making sure to hit the sides of the pan. Do not leave your post! If you do, take the pan off the flame.
If you like, switch to a rubber spatula or wooden spoon at this point. Continue mixing until the pudding thickens, or coats the back of the spoon.
Remove from flame and toss in the butter, mix it in well. Transfer the pudding to a clean bowl. Place a piece of plastic wrap directly on top of the pudding to prevent pudding skin from forming.
Cool in the fridge (although I do enjoy a nice warm pudding).
Makes about 6 servings
[/print]
Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin
