Wednesday, December 7, 2016
What to do on a flood day? Make Pudding!
Bellingham has been in the news lately. Not necessarily as a wonderful green city that is thriving in this economy but as a community under water.
Check out this video to see how Sudden Valley has been this week.
While we are dealing with so much water, I have neglected this blog. Luckily our home is fine and we used the two extra days off from school to cook a bit.
My daughter wanted to make a special pudding. Right now she is not eating all that much. It has been her pattern in the past so I don't get too worried.
So when she grabbed our antique copy of Joy of Cooking (1946 edition), turned to Bavarian cream pudding and said "This is It", we made pudding.
Now I really wasn't in the mood to create something elaborate, but like many recipes it was truly easy. It happened to be gluten-free as well without any changes.
Bavarian Cream I (page 660 in Joy of Cooking)
soak: 1 tablespoon gelatin in 2 tablespoons cold water
Scald: 1 3/4 cups of organic milk
Add: 1/3 to 1/2 cup organic sugar
1/4 teaspoon salt
Stir the gelatin into this mixture until it is dissolved. Chill it. As it thickens flavor it with:
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
Whip it with a wire wisk until it is fluffy.
Beat until stiff 1 cup of organic heavy cream
Fold it into the gelatin mixture.
Place the pudding in a wet mold.
Although the recipe said to mold it, we were all to eager to enjoy it so we scooped it into small bowls, added a bit of lingonberry preserves and an almond cookie.
This was amazing! Light in flavor although not in calories. Fiona decided that we really should only use 1/3 cup of sugar since it seemed too sweet for her.
Got to love when a child's sweet tooth is in good control. Now I want to use this as a launching point for a dairy free version and a diabetic version.
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