I think I like puddings better than ice cream, and I do love ice cream. It's just that ice cream forces you to hurry if you want to enjoy it in its best state. Puddings are cool, silky, and slooooow. You can sit there forever with pudding, talking or staring in the humidity, and the pudding will still be there. It's what I crave when I'm hot and bothered - and less trouble for me to make than ice cream.
My friend Peter gave me some chocolate pudding which I did not share with my family. I followed his directions to the Alton Brown recipe. It's a neat trick - homemade pudding mix. But I put too much salt in mine, which gave it an unwanted peanut butter flavor.
Then there was my old favorite, easy-peasy vanilla tapioca, this time with crushed blackberries on top. Fantastic. [updated with recipe below]
I keep seeing fascinating pudding recipes at my job. And I have my eye on a chocolate charlotte and a mocha fluff from my 1952 Joy of Cooking. Do you have suggestions, too? But first I need to get sweet cream at market - my cream has gone sour again.
Easy Peasy Tapioca Pudding
Mix together in a large saucepan (the pudding expands):
1/3 cup sugar
3 Tbs. minute tapioca
2 3/4 cups milk
1 egg, well beaten
Allow to stand for at least 5 minutes, but longer doesn't hurt. Cook over medium heat, stirring constantly so the milk won't scorch. Bring to a full boil, then turn off heat.
1 tsp. vanilla
Pour into a serving dish or storage container. Let the pudding sit for 20 minutes, then stir. Either dish into bowls and eat it warm, or refrigerate until chilled through. Lovely garnished with fruit or fruit sauce.