8 July 2005 (Friday)
quick fix
Does anyone out there know how to fix a pudding that did not sufficiently puddingify (er...set) in the refrigerator overnight? It's already been spooned into serving glasses and it's supposed to be for dinner (er...dessert) tonight. Stupid me for trying too many new recipes in one day, including a recipe involving carmelizing sugar, which I almost always mess up.
I ALWAYS burn the sugar. I stopped making recipes that call for caremelization altogether.
If its vanilla and thick (but not gelled) call it creme anglaise and put some berries on the bottom and a sprig of mint on top.
It's caramel-vanilla, so that could very well work. I'm not sure how thick it is, though...
There's already chocolate pudding on the bottom (this pudding mixed with bittersweet chocolate - that part thickened properly). I was originally planning for a dollop of whipped cream on top, but mint sounds like a brilliant substitute or addition. I'm still skittish about the egg content; how can I be sure they cooked fully now?
"I'm still skittish about the egg content; how can I be sure they cooked fully now?"
My Mother always used to say that she tries the dish the night before she plans on serving it. If she's still alive the next day, she serves it to her guests.
To update - when we got home from work Friday, I carefully poured/scooped out the too-liquidy caramel layer from each pudding glass, reboiled it all, rewhisked as best as I could (it still ended up just a bit lumpy), and poured it all back into the glasses again. This time, it puddingified.
Of course, that meant I ran out of time to grate the cheeses, which is why two of our dinner guests spent a few happy minutes whittling away at blocks of cheddar with small sharp knives. But at least the pudding tasted good.
