Proof of the pudding is in the tasting

Most folks can relate to cravings. It is safe to assume most people have fixated on a certain food until they finally got their fill. My cravings typically come in the fashion of something I need to make. Of course I eat it too, but that has nowhere near the forcefield power that the urge to make it does.  I obsess over certain preparations; one month it is soups, then scones, then roasts. Because I process emotions very well through obsessive baking, there are spurts of joy and pouting that materialize on the counter in the form of rugelach or chocolate peppermint cookies. Now, I could call the obsession, Divine inspiration, and make it sound less like a problem. Also, to strengthen the case that the obsess inspiration is other worldly, I typically am inspired to make something that I do not recall having ever eaten. Where else would the inspiration come from? Hmm?

This week the inspiration was for lemon pudding. Creamy, zippy, sweet, and tangy; it just had to be made. I went with the recipe for Sarah Moulton's favorite lemon pudding, but the proportions were a bit too zippy and not enough sweet. After bumping the sugar up 1/4 cup, it quickly became the perfect balance of rich lemon flavor without too much pucker. The pudding's flavor is reminiscent of a key lime pie or my meyer lemon tart. In the words of Stephen,"This is no Jell-O."

After the bowl of creamy sunshine lemon pudding was chilling in the fridge, I was overwhelmed with the desire for every household to have a bowl of pudding chilling in the fridge. It is so lovely just waiting to soothe you with the safe sweet goodness of a gently coated spoon.

Lemon Pudding makes nearly 4 cups
from Sarah Moulton with a few minor changes

1 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks, lightly beaten
1 tablespoon finely grated lemon zest
pinch salt
1/2 cup strained fresh lemon juice (3 lemons)
1 tablespoon unsalted butter

1. Zest the lemons. Squeeze lemon juice through a fine mesh sieve to remove pulp and seeds. Set aside
2. In medium sauce pan, add sugar, cornstarch and milk. Heat over medium heat. Whisk well and when totally combined, whisk in egg yolks, lemon zest, and salt
3. Whisk every few seconds at first and constantly towards the end. The pudding should take about 12 minutes to set. From 5 minutes on, I whisked constantly. The pudding is ready when it coats the back of a spoon, and the whisk is leaving trails across the surface
4. Remove from heat. Add butter and lemon juice. Whisk well. Pour into bowl to chill in fridge. Cover loosely and chill at least 3 hours and up to three days.
5. Enjoy

What is your latest inspiration, food or otherwise?

Comments

[Emily]

Zest! Zest! Zest!

[Jessica]

Sounds really yummy!