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The classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City’s popular pudding destination.
Puddin’ shares Clio Goodman’s secrets for re-creating—and improving on—your sweetest childhood memories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin’ serves up luscious and decadent recipes for your every dessert whim. Along the way, Clio offers suggestions for adapting her pudding recipes—all of which are naturally gluten-free—for vegan and low-fat variations. And because creamy pudding just begs for a companion, Puddin’ also includes recipes for homemade toppings, such as Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that can be mixed and matched with the puddings of your choice or incorporated into one of Clio’s signature parfaits.
These surprisingly easy-to-execute pudding creations are destined to become staples of your dessert repertoire. Puddin’ is a celebration of an American classic.
Praise for Puddin’
“Remarkably versatile . . . A superb single-subject dessert cookbook.”—Library Journal (starred review)
“Unlock the secrets to divine creaminess. . . . This book has revisited and reinvented pudding in just about every imaginable form. Recipes are easy to follow and results could win you some delicious rewards.”—Eat Something Sexy
“Clio Goodman has a talent for transforming simple, elemental ingredients into amazing desserts. Puddin’ brings back memories of simpler times, and coming back to pudding is a return to an elemental form of inspiration. These sweet treats are the ultimate in comforting indulgence.”—Ron Ben-Israel, host of Sweet Genius
“Clio’s puddings are ethereal and utterly delicious. Her techniques are simple, but the magic is in the way she pairs unique ingredients in one little cup. Her puddings will dazzle any dinner party!”—Pichet Ong, pastry chef, author of The Sweet Spot, and judge of Sugar Dome
From the Hardcover edition.
- Sales Rank: #135863 in eBooks
- Published on: 2013-10-15
- Released on: 2013-10-15
- Format: Kindle eBook
Review
“Remarkably versatile . . . A superb single-subject dessert cookbook.”—Library Journal (starred review)
“Unlock the secrets to divine creaminess. . . . This book has revisited and reinvented pudding in just about every imaginable form. Recipes are easy to follow and results could win you some delicious rewards.”—Eat Something Sexy
“Clio Goodman has a talent for transforming simple, elemental ingredients into amazing desserts. Puddin’ brings back memories of simpler times, and coming back to pudding is a return to an elemental form of inspiration. These sweet treats are the ultimate in comforting indulgence.”—Ron Ben-Israel, host of Sweet Genius
“Clio’s puddings are ethereal and utterly delicious. Her techniques are simple, but the magic is in the way she pairs unique ingredients in one little cup. Her puddings will dazzle any dinner party!”—Pichet Ong, pastry chef, author of The Sweet Spot, and judge of Sugar Dome
About the Author
Clio Goodman is the chef and owner of Puddin’, a dessert shop on New York City’s iconic St. Mark’s Place. Trained at the Culinary Institute of America, Goodman has worked at Union Square Cafe and as a private chef. She lives in New York City.
Excerpt. © Reprinted by permission. All rights reserved.
Chapter
1
The Classics
If you had to master one group of recipes in this book, this would be it. Basic in technique and elemental in flavor, these recipes will send you straight back to your life’s most satisfying dessert moments. What’s unique here is the way I achieve my results, generally staying away from extracts and shortcuts and instead favoring an extra step or two—roasting bananas, infusing milk, using only the finest chocolate—that separate these puddings from the pack. Road test these recipes and I think you’ll find that rather than being difficult, they’re designed to succeed. Most start out similarly: infusing milk with this flavor or that, thickening with cornstarch and eggs, heating into a custard, straining, and cooling. After a while the method becomes second nature, a new dessert language that you’ll nearly commit to memory over time.
Chocolate Pudding • { serves 8 }
This pudding has major sentimental value, since it was the first one I made for my current business partner, Noah, when I was working as his personal chef. He loved it so much he suggested we open Puddin’—and the rest is history. When we adapted the recipe for the shop, we taste-tested 15 different brands of chocolate, and the clear winner was an Icelandic brand, Noí Síríus. Any other high quality 70 percent cocoa chocolate will do in a pinch. I designed this pudding not to be too sweet or too stiff—I wanted it to have some wiggle to it and allow the purest taste of chocolate to come through.
5 cups whole milk
1 cup heavy cream
3 egg yolks
1 1⁄3 cups sugar
1⁄4 cup cocoa powder
1⁄4 cup cornstarch
1⁄8 teaspoon salt
10 ounces bittersweet chocolate (70% cocoa), finely chopped
1. In a medium saucepan, vigorously whisk together milk, cream, egg yolks, sugar, cocoa powder, cornstarch, and salt.
2. Cook over medium heat, stirring constantly, until warm, 3–4 minutes.
3. Add chocolate and continue to cook, whisking constantly, until pudding begins to thicken, 14–15 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done. The pudding will seem fairly loose, but it will thicken up further as it chills.)
4. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
5. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill until completely cold, 2 hours.
Suggested pairing: Whipped Cream (page 70)
Vanilla Pudding • { serves 6–8 }
It may seem like heresy to some, but I love vanilla so much that chocolate comes in a distant second. Growing up, I got in the habit of dabbing my mom’s Madagascar vanilla extract behind my ears, and it quickly became my signature scent. I usually avoid using flavor extracts in my recipes, but this one is an exception—the round, floral, and musky notes of good-quality vanilla extract reinforce the flavor achieved by infusing the milk and cream with a scraped vanilla bean. And you can forget about vanilla’s reputation for being “boring”—even sworn chocoholics are converted once they taste this version. One spoonful of this pure, simple treat, and you’ll see why.
2 1⁄2 cups whole milk
2 1⁄2 cups heavy cream
1 vanilla bean, split, seeds scraped out and reserved
1 cup sugar
6 tablespoons cornstarch
6 egg yolks
1⁄4 teaspoon salt
2 teaspoons vanilla extract
1. In a medium saucepan heat the milk, cream, and vanilla bean and seeds until steaming but not boiling. Remove from heat and allow to steep 30 minutes. Chill completely in refrigerator, 1–2 hours.
2. Add sugar, cornstarch, egg yolks, and salt to saucepan and whisk vigorously.
3. Place pot over medium-high heat and cook, whisking constantly, until mixture begins to thicken, 5–6 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done. Pudding will seem fairly loose, but it will thicken up further as it chills.)
4. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula. Whisk in vanilla extract.
5. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.
Suggested pairings: Salted Caramel Sauce (page 59); Fudge Sauce (page 60); Cherry Compote (page 61)
Butterscotch Pudding • { serves 8 }
Ever since I was a kid, my dad’s nightly indulgence has been a single glass of Famous Grouse Scotch whiskey, which he nurses throughout the night. When I started rethinking butterscotch pudding, I used that ice-filled glass with its slowly receding contents as my inspiration—and Dad’s bottle of hooch as “research material.” Then I had some fun by cooking up some brown butter, which adds a roasty, toasty, nutty flavor that makes everything it touches taste a little bit better. I add the shot of dad’s Famous Grouse at the end for maximum impact. Dad, this one’s for you—I promise to replace that bottle sometime soon!
For the butterscotch Sauce:
1 stick butter
1⁄2 cup heavy cream
1 cup loosely packed dark brown sugar
1 teaspoon salt
4 teaspoons vanilla extract
For the Pudding:
2 1⁄2 cups whole milk
2 1⁄2 cups heavy cream
6 tablespoons cornstarch
2 tablespoons dark brown sugar
1⁄4 teaspoon salt
6 egg yolks
2 teaspoons vanilla extract
2–3 tablespoons Scotch whiskey (preferably Famous Grouse; amount depends on how strong you want it)
Make butterscotch Sauce:
Melt butter in a small saucepan over medium heat, cooking until golden brown in color, 2–3 minutes. The butter should look like honey and smell like freshly baked chocolate chip cookies.
2. Add cream, brown sugar, and salt, then raise heat to medium high and bring to a boil. Cook, stirring, until sugar is dissolved and mixture is thickened, 4–5 minutes.
3. Remove from heat, stir in vanilla, cover, and set aside.
Make Pudding:
1. In a medium saucepan, vigorously whisk together milk, cream, cornstarch, brown sugar, salt, and egg yolks.
2. Cook over medium-high heat, whisking constantly, until mixture is thickened, 6–8 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done.)
3. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula. Whisk in vanilla and scotch.
4. Pour the warm butterscotch sauce into the hot pudding base in three additions, whisking until fully incorporated.
5. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.
Suggested pairings: Peanut Brittle Bits (page 74); Salted Caramel Sauce (page 59)
Banana Pudding • { serves 6–8 }
There’s definitely a banana divide in my family. My mom, the banana-hater, sits on one side of the fence, while the rest of us sit on the other, peeling to our hearts’ content. Me? I love banana shakes, banana cake, banana ice cream—you name it! Creating this pudding, I knew I didn’t want to use banana extract or banana liqueur, so I had my work cut out for me. Mom and I discovered a method of roasting bananas whole in their skins; the bananas turn soft and gray on the outside, almost caramelizing. After roasting, let them cool for a while—no one wants to peel a hot banana!
8 ripe medium bananas, skins on (about 3 1⁄2–4 pounds)
2 1⁄2 cups whole milk
2 1⁄2 cups heavy cream
1 cup sugar
6 tablespoons cornstarch
6 egg yolks
1⁄4 teaspoon salt
1. Preheat oven to 350°F.
2. Place bananas (do not peel) on a rimmed baking sheet and poke all over with a fork. (Go ahead—just let all your rage out on those bananas.)
3. Roast bananas until super-soft, 25–30 minutes. Let cool at room temperature for 20 minutes.
4. In a medium saucepan over medium-high heat, heat milk and cream until hot to the touch but not boiling, about 7–8 minutes. Remove saucepan from heat.
5. Peel bananas and mash in a bowl, add to hot milk, cool at room temperature for 15 minutes, and cover. Let steep in refrigerator at least 4 hours and up to 24 hours.
6. Over a medium saucepan, pour bananas and milk through a fine-mesh strainer or wrap in a double layer of cheesecloth. Strain as much of the milk out of the bananas as you can, reserving banana mash for Banana Upside-Down Cake with Malted Pudding (page 103).
7. Add cornstarch, egg yolks, and salt to saucepan and whisk thoroughly. Cook over medium heat, whisking constantly, until mixture begins to thicken, 9 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done. Pudding will seem fairly loose, but it will thicken up further as it chills.)
8. Strain the pudding through a fine-mesh strainer into a bowl, pressing pudding through sieve with a silicone spatula.
9. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator cold, 2 hours.
Suggested pairing: Whipped Cream (page 70) and Vanilla Wafers (page 57)
Coffee Pudding • { serves 6 }
“We’ve never seen you drink so much coffee,” my friends have told me since I opened Puddin’, and it’s true. The long hours and often crazy-early start times have converted me into a java monster. So when people ask me about my favorite flavor, I always tell them it’s this one, which I developed to taste like the perfect sip of espresso. There are lots of instant espresso powders out there, but by far my favorite is Medaglia d’Oro, which is widely available and contains more natural oils that help impart a direct hit of coffee goodness into every bite. Your taste buds first notice a touch of bitterness, followed by nutty and creamy notes—and the perfect off-sweet finish.
2 cups heavy cream
2 cups whole milk
1⁄2 cup plus 2 tablespoons light brown sugar
3 tablespoons instant espresso powder
3 tablespoons cornstarch
1 egg yolk
1⁄2 teaspoon salt
1. In a medium saucepan whisk together all ingredients.
2. Cook over medium-high heat, whisking constantly, until mixture begins to thicken, 10–12 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done. Pudding will seem fairly loose, but it will thicken up further as it chills.)
3. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
4. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill completely in refrigerator, 2 hours.
Suggested pairings: Salted Caramel Sauce (page 59); Fudge Sauce (page 60); Brownie Crumbs (page 49)
Hevra’s Lemon Obsession Pudding • { serves 6–8 }
There were no lemon trees in our suburban Ohio backyard, but there might as well have been, what with the number of lemons in our kitchen when I was a kid. My mom, Hevra, is lemon-obsessed, and never met a recipe she didn’t think could be improved by a squeeze of zesty, tangy citrus. To her, heaven is a jar of fresh lemon curd, which became the inspiration for this recipe, which packs a sunshiney zing any time of the year. I wanted something meltier and a bit less tart than straight lemon curd, so my mom and I came up with the idea of stirring a homemade curd into a pudding base at the end of cooking. Because there’s butter in the curd, this pudding definitely has a richer, rounder flavor than some of the others. Mom, this one’s for you.
1 1⁄4 cups whole milk
1 1⁄4 cups heavy cream
1⁄4 cup sugar
3 tablespoons cornstarch
3 egg yolks
1⁄8 teaspoon salt
1 1⁄2 cups Lemon Curd
1. Make curd (see page 12).
2. In a medium saucepan vigorously whisk together the milk, cream, sugar, cornstarch, egg yolks, and salt.
3. Cook over medium-high heat, whisking constantly, until thick, 5-6 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done.)
4. Strain the pudding through a fine-mesh sieve into a bowl, pressing pudding through sieve with a silicone spatula.
5. Cool at room temperature for 10 minutes, press a layer of plastic wrap onto the surface of the pudding, and chill until completely cold, 2 hours.
6. When the curd and pudding are chilled, in a medium bowl whisk them together until well blended.
Note: This recipe works beautifully with grapefruit juice, too. The only catch is that you have to reduce a larger quantity of juice to achieve the proper tartness necessary to make the pudding’s flavor really pop. To do so, in a small saucepan boil 3 cups fresh grapefruit juice over medium-high heat until reduced to 1⁄2 cup, about 20 minutes. Cool completely at room temperature before using.
Suggested pairings: Lime Angel Food Cake Crumbs (page 48); Blackberry Compote (page 65), Marshmallow Crème (page 72)
Lemon Curd • Makes 11⁄2 cups
This curd is an essential ingredient in both Hevra's Lemon Obsession Pudding (page II) and our Lemon Lover’s Cake (page III). It’s also great dolloped into fresh fruit, over pound cake, or even stirred into a bowl of Greek yogurt.
1⁄2 cup plus 2 tablespoons lemon juice (about 3 lemons’ worth)
2 eggs
2 egg yolks
1⁄2 cup sugar
1⁄8 teaspoon salt
Finely grated zest of 1 lemon
5 tablespoons butter, melted
1. In a small saucepan combine all ingredients except butter, then drizzle in butter and whisk constantly over medium heat until curd begins to coat the back of a spoon, 3–4 minutes.
2. Strain the curd through a fine-mesh sieve into a bowl, pressing curd through sieve with a silicone spatula.
3. Cool 5 minutes, then press a layer of plastic wrap onto the surface of the curd and chill completely in refrigerator, 1 hour.
Apricot-Scented Rice Pudding • { serves 8 }
I’ve loved the flavor of rice pudding for as long as I can remember, but I often find that overcooked rice turns this classic into a major bummer. The solution came to me one day at an Indian restaurant while I was spooning raita, the traditional savory Indian yogurt sauce, onto my rice. I was struck by the way the firm, perfectly cooked grain was enhanced but not overtaken by the creamy yogurt. Then it hit me: why couldn’t I make rice pudding like this? I cooked the rice in milk then made a separate pudding and stirred the two together. You get firm rice, creamy custard, and a subtle apricot flavor.
For the Apricot Syrup:
1⁄2 cup sugar
12 dried apricots, diced (1⁄2 cup)
For the Rice:
3⁄4 cup long-grain basmati rice
1 1⁄3 cups whole milk
4 tablespoons Apricot Syrup (without solids)
1⁄4 teaspoon salt
For the Pudding:
1 3⁄4 cups whole milk
1 3⁄4 cups heavy cream
1 cinnamon stick
1 vanilla bean, split, seeds scraped out and reserved
3⁄4 cup sugar
41⁄2 tablespoons cornstarch
4 egg yolks
Make Apricot Syrup:
Bring 1⁄2 cup water and the sugar to a boil in a small saucepan.
2. Remove from heat, add the apricots, and transfer to a bowl to cool at room temperature. (The syrup is ready to use right away, but the longer you leave in the apricots, the more apricot-a-licious the syrup will be.) Reserve syrup and solids.
Make Rice:
Preheat the oven to 300°F.
2. In a small, ovenproof saucepan bring the rice and 2 cups cold water to a boil. Immediately remove from heat, drain, and rinse the rice right away under fresh cold water. Drain rice in a fine-mesh seive.
3. Return the rice to the same pot and add the milk, apricot syrup, and salt.
4. Cover the pot with a tight-fitting lid, transfer the pot to the oven, and cook, stirring every 10 minutes, until the milk is completely absorbed and the rice is plump, 45 minutes.
5. Remove pot from oven and let stand, covered, for at least 15 minutes.
Make Pudding:
In a medium saucepan whisk together the milk and cream, then add the cinnamon stick and vanilla bean. Heat the mixture gently until hot but not boiling, 5 minutes, remove from heat, and let steep, covered, until milk comes to room temperature, 20 minutes. Chill in refrigerator for at least 10 minutes.
2. Add sugar, cornstarch, and egg yolks to chilled milk mixture and whisk vigorously.
3. Return the saucepan to the stovetop and cook over medium-high heat, whisking constantly, until mixture is thick, 5–6 minutes. (Once you can lift the whisk from the pudding and it leaves a faint shadow, it’s done.)
4. Strain the pudding through a fine-mesh strainer into a bowl, pressing pudding through sieve with a silicone spatula. Remove vanilla bean and cinnamon stick and discard. Fold rice and remaining reserved apricots and syrup into hot custard.
5. Cover surface of pudding with plastic wrap, cool in refrigerator 10 minutes, then chill until completely cold, 2 hours.
Suggested pairing: Cherry Compote (page 66)
Most helpful customer reviews
7 of 8 people found the following review helpful.
Great one-topic cookbook!
By I Do The Speed Limit
This book is filled with wholesomeness, goodness and goodwill. It is obvious that the author loves her topic and is anxious for her readers to have success with the recipes. I like her kind of energy and earnestness: It is like getting a kick-start and it gives me the get-up-and-go to get in the kitchen and create.
It helps that I love pudding: Give me a choice between cake, pie and pudding and I'll take the pudding any day. Now, if the choice is pudding or cookies, well, I will take some of each!
I would not call this an expansive cookbook, and it does not contain all types of pudding. For instance, you won't find steamed puddings, or corn puddings and only one rice pudding. These are custard puddings of milk infused with flavorings, then thickened with eggs and corn starch.
The author, who opened a pudding shop in January 2012 in New York's East Village, starts out her book by laying down the basics in "Pudding 101", a chapter that provides all kinds of helpful tips that reflect her many years of experience.
You will find a chapter of all the well-known classic flavors, plus banana, espresso, lemon and more. She also included a vegan coconut pudding in this section.
She developed recipes for "New Favorites": Peanut Butter (so easy with no eggs and regular name-brand creamy peanut butter); a hazelnut, chocolate, espresso pudding she calls Nutella; Dulce de Leche; roasted cashew; mint and bittersweet chocolate chip; maple; passionfruit and pineapple. My favorite in the book--and the reason I had to have this book--is the key lime pudding. There are many more flavors, too.
There is a chapter of toppings--all from scratch: Bits and pieces of Lime Angel Food Cake, of brownies, of gingerbread, graham crackers, vanilla wafers and more. In this section there are many sauces, compotes and whipped creams. Then she follows up with crunchies: Candied nuts and "Sprinkles". The sprinkles are over-the-top fun to make--maybe time-consuming, but I think they are way-cool and worth the effort.
After the different pudding flavors and all the toppings, she layers it all together in another chapter. All the recipes are great and suitable for dinner guests, but the parfaits take pudding to a new level: Very impressive. Some are very sophisticated.
The book finishes up with pudding cakes and pies that are the specialties of the author's shop in New York. For the cakes, pudding is featured as middle layers. The frostings are very special: How does "Brown Butter Walnut Buttercream" sound to you? Yeah, so good. Of course, after mentioning the key lime pudding above, it follows that the Key Lime Pudding Cheesecake is also a favorite of mine.
There are frozen pudding pops, too. Not something that I have gotten into, but they look mouthwatering.
Full-color pictures are well-done and are of the finished product. Black on white type style and font size are easy to read. Layout is adequate and makes it easy for your eyes to find your place on the page. There is not a picture for each recipe, but there are enough so that you can picture what you don't see. Plus a lot of the different puddings and toppings are shown as layers in the parfaits. Instructions are very easy to follow. Ingredient lists are straight-forward and have been accurate for what I have made so far.
I really like this cookbook! It's got a lot of "keeper" recipes. I'm glad I picked it up. It could have been mundane: A cookbook about pudding? But it is not mundane. It is far, far from ordinary and dull.
**Besides the advanced readers' copy (ARC) I received through Vine, I have been working with a temporary download from the publisher (through NetGalley) since the middle of August. I've been scrutinizing and working with these recipes for six weeks before writing my review.
4 of 4 people found the following review helpful.
A hiccup and a success...
By Brian Hawkinson
I love cooking and baking, desserts always on the top of my list. I've never made pudding outside the typical boxed variety, so I was eager to give Puddin a try.
The first recipe I tried was for a traditional Chocolate Pudding. Preparation went pretty straight forward until I got to the thickening part. Her instructions are to heat on medium heat for 14-16 minutes or until a shadow appears. Huh, a shadow? Needless to say I had never heard this and had no clue what I was looking for. 16 minutes came around and it was nowhere near ready to take off the stove. I went another 10 minutes and it only slightly thickened up with nothing that even remotely looked like a shadow. Eventually it thickened a little, but this was at 25 minutes of stirring over medium heat. I thought mayhap this was when I should take it off and the fridge would thicken it the rest of the way. It didn't, of course, and I was left with a slight thick fluid. It did have a good flavor, but my first attempt finished in a failure. No description of what a shadow is, nor did I see anything close to it, and 10 minutes longer on medium heat and still nothing. Things were not looking up.
I turned next to the Peanut Butter pudding, and wow am I impressed. This one was supposed to be on medium-high for 7-8 minutes, and it hit that mark perfectly. As well it went from a grainy fluid to thick almost instantly in the blink of an eye. Now, having reached this stage, I understand what a shadow is. Essentially it is the wake that the thickened pudding leaves behind. This pudding has me dreaming of it it is so good. Rich, not too heavy, and an awesome flavor, especially if you are a peanut butter fan like myself.
Aside from the Chocolate Pudding mishap, I can see me making many wondrous puddings. Maybe I will turn the heat up to medium-high like the peanut butter one? Who knows. And now that I know what to look for in a shadow I can be prepared for other recipes in this book. Definitely give a try. A great assortment of recipes.
4 stars.
16 of 21 people found the following review helpful.
Decadent pudding recipes made with the finest ingredients but proceed with caution
By Kathleen San Martino
Puddin' contains some fantastic and delicious recipes made with only the finest ingredients for a richly flavored pudding. Although there are cake, pie, and pop recipes in this small book, the main focus is pudding (and parfaits) as the title suggests.
I made three recipes:
- Banana Pudding
- Chocolate Pudding
- Whipped Cream
The two pudding recipes came out delicious and the whipped cream paired well with the sweet pudding. This whipped cream recipe is really unsweetened and unflavored whipped cream. For other desserts that are not part of the recipes in this book, I would add 1 tablespoon of sugar and 1 teaspoon of vanilla to make the whipped cream.
Despite the tasty results, here's why I rated this book 3 stars:
- I've never made pudding that had to be cooked before, except for tapioca and rice pudding. Therefore, for a pudding neophyte like me it is very important that the recipes be accurate and clear and the two pudding recipes I chose were not.
- With regard to the banana pudding recipe (my unfortunate first choice), there were three actual mistakes on the recipe page (one mistake with the recipe itself) and several other comments that were unclear.
- First, there was sugar called for in the recipe, yet it was not mentioned where to combine it. I decided to combine it at step 7 when all the other ingredients were being mixed in. Several hours later, I realized I did indeed combine it at the right spot after some research and then reading other recipes in the book.
- Second, when baking the bananas, it says they will turn gray; not so, the banana skin turns black. It also said that the pudding will be fairly loose but never mentioned what that really meant. In essence, the pudding should be cooked until it almost bubbles and has the consistency of a loose milkshake. The consistency will be between liquid and a thick cream.
- Third, many important parts of making pudding is actually explained in the beginning of the book. I do like to read cookbooks from cover to cover but I don't always do that first before deciding to make a recipe. In my opinion, a recipe should stand on its own in the sense that it should be written to get the best results. For instance, the eggs should have been large eggs (not mentioned in the recipe). The salt should be table salt or sea salt and not kosher salt (I used kosher because I didn't know this). The corn starch should be mixed into cold ingredients (I did this by chance). The pudding should be hot enough to bubble, etc.
- The other two mistakes had to do with page numbers. The Banana Upside-Down Cake and Whipped Cream recipes references were not on the pages specified. It became a treasure hunt to find them. In fact there were over 47+ incorrect page numbers in the text and table of contents (TOC). Of course I received a pre-release version of the book; but the pagination errors were not like someone forgot to update the TOC, they were sporadic and made no sense. I suspect this will be corrected in the released version.
As a result of the third problem above, my banana pudding came out liquidly and not a pudding at all. It was two days' work lost. After reading the intro, I then decided to recook the pudding and still got liquid. Finally, I did some Internet research (something one should not have to do when using a recipe from a good cookbook), and I found a post on the Internet that essentially said for a pudding recipe to "gel" the starch digesting enzyme in egg yolks must be cooked to almost boiling otherwise the left-over enzymes digest all of the nice-firm starch.
Therefore, after the pudding had already been cooked and chilled two times, I decided to add 2-1/2 egg yolks (to make up for the medium yolks I added previously) and 2 more tablespoons of corn starch to make up for it probably being digested by the old yolks. I probably could have just added the corn starch but I'm not a food scientist.
I whipped and cooked the pudding for a very long time because I was intent on getting it to harden. Finally, it came out like a pudding but chilled into delicious banana custard instead. This was not exactly what I was expecting but it was still delicious.
When I made the chocolate pudding, I kept the above tips in mind by not using kosher salt, using only large egg yolks, bringing the pudding to almost boiling, etc. This time the pudding came out correctly except that I had to "sort of alter the recipe" to get that correctness. First, I cooked it sometimes on high heat because medium wasn't working. Second, I cooked it for 30 minutes instead of the 14-15 specified because at 15 minutes it was still completely liquid.
In summary, this book has all the right ingredients for each recipe (although with some mistakes) that results in the best pudding I've ever tasted. However, each recipe cannot stand on its own unless one reads the introduction first. The pictures are also black and white but I suspect the released version will correct this along with all those pagination errors and perhaps the recipe error I discovered. If I did not think this would be corrected, in its current pre-release state I'd actually rate the book 2 stars.
I suspect most of the other reviewers (except for two) did not even make a single recipe. I don't understand how someone can review a cookbook without actually doing any cooking from it. I make a point of ALWAYS making at least one recipe and sometimes two or more. Had these reviewers made a recipe or two, I doubt they would have rated this book 5 stars unless they were pudding experts and could look past the lackadaisical directions. Although this book is a keeper, I am extremely disappointed in the quality of the instructions.
Had the book not been so full of errors and the recipes were written to stand on its own, I would have rated this 4 or 5 stars. This is one of those specialty books where recipes should be used for occasions where one wants to impress in the dessert department. Also, most of the ingredients used are pretty common although there are some recipes that require less typical ingredients such as gianduja chocolate. The flavors are full-bodied but highly fattening and cholesterol ridden (sort of like a heart-attack in a cup) that is perfect for those rare sweet-tooth moments.
UPDATE Oct 26, 2013 - A few people have mentioned to me that they thought I was basing my review on the pagination issues associated with the Advanced Reader Copy (ARC). The reason I gave this book 3 stars is because the recipes do not stand on their own and the assembly instructions were unclear to me. It has nothing to do with the pagination issues or the fact that there are no color pictures as both are expected in an ARC.
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