The Maine House is heading back home for a visit....well, actually a celebration! The engagement party of Greg and Jenn is set for Saturday evening. Family and friends are gathering to toast the couple over margarita's and some of the best Tex-Mex food on the patio of a Fort Worth hotspot! We have been planning this for a while so the fact that this day has finally arrived has been so, so exciting! I promise to take lots of event pictures and keep you all updated. We will also be celebrating the engagement of Nick and Cat. Although, they had a surprise gathering of friends the night of the proposal, this will be the time when The Mori's from Atlanta, and Darling and I will get to kiss and hug these lovely, "brides and grooms- to- be!" I was thinking of weddings and the emotions that surface during the ceremonies. There are some photographs that capture these feelings so very accurately, that descriptions are not needed. They are at times bittersweet, yet the loveliest of thoughts.......
In the meantime, as we pack our bags, we savored an old time favorite from Mother. It is a pudding she made many times and it seemed to fit the mood of our quick Italian night earlier this week! Be sure to try this comfort dessert. It can be so elegant served in little parfait glasses!
In a 1 quart, heavy-bottomed, non-reactive pot, combine sugar, cornstarch and salt. Mix thoroughly with a spoon, pressing out any lumps with back of spoon. In a small cup, beat egg yolk and 2 tablespoons milk with a fork. Add to cornstarch mixture; stir to mix thoroughly, pressing out as many lumps as possible. Heat remaining milk and cream until very hot, then gradually add hot liquid to cornstarch mixture, stirring constantly.
Place pot over medium heat. Stir constantly until mixture comes to a boil. (Just before boiling, the mixture will lump and look terrible. As it boils, if you keep stirring, it should thicken and smooth out.) Boil one minute, stirring constantly. Remove from heat. Add butter and vanilla. Let stand for a minute, then stir gently. Divide evenly among wineglasses. Let stand at room temperature or chill while preparing chocolate pudding.
In a 1 quart, heavy bottomed, non-reactive pot, combine sugar, cocoa powder, cornstarch and salt. With a small whisk, mix thoroughly to combine, getting out as many lumps as possible. In a small cup, combine egg yolk and 2 tablespoons milk and beat well with fork. Add to cornstarch mixture; stir in well with whisk (mixture will be thick). Heat remaining milk and cream until very hot, then gradually add hot liquid to cornstarch mixture, stirring constantly with whisk.
Place pot over medium heat. Prepare in the same way as the vanilla pudding. Strain through fine strainer into heatproof container of at least 1-1/2 cup capacity. This pudding will be much thicker than the vanilla pudding. Spoon or gently pour chocolate pudding on top of vanilla pudding, dividing evenly among wineglasses.
Chill pudding until set, at least two hours. Eat within 24 hours of making. If desired, garnish with lightly sweetened whipped cream and shaved semisweet chocolate just before serving.
A Maine House Mosaic
Tuxedo Pudding Parfaits
Vanilla Pudding
2 tablespoons plus 1-1/2 teaspoon granulated sugar
1 tablespoon cornstarch
Pinch salt
1 large egg yolk
1/2 cup plus 2 tablespoons milk, divided
1/2 cup light cream
2 tablespoons unsalted butter, room temperature, cut into pieces
1 teaspoon pure vanilla extract
In a 1 quart, heavy-bottomed, non-reactive pot, combine sugar, cornstarch and salt. Mix thoroughly with a spoon, pressing out any lumps with back of spoon. In a small cup, beat egg yolk and 2 tablespoons milk with a fork. Add to cornstarch mixture; stir to mix thoroughly, pressing out as many lumps as possible. Heat remaining milk and cream until very hot, then gradually add hot liquid to cornstarch mixture, stirring constantly.
Place pot over medium heat. Stir constantly until mixture comes to a boil. (Just before boiling, the mixture will lump and look terrible. As it boils, if you keep stirring, it should thicken and smooth out.) Boil one minute, stirring constantly. Remove from heat. Add butter and vanilla. Let stand for a minute, then stir gently. Divide evenly among wineglasses. Let stand at room temperature or chill while preparing chocolate pudding.
Chocolate Pudding
1/4 cup granulated sugar
2 tablespoons sifted or strained unsweetened Dutch process cocoa powder
1 tablespoon cornstarch
Pinch salt
1 large egg yolk
1/2 cup plus 2 tablespoons milk, divided
1/2 cup light cream
1 teaspoon pure vanilla extract
Optional garnish:
Lightly sweetened whipped cream
Shaved or grated semisweet chocolate
In a 1 quart, heavy bottomed, non-reactive pot, combine sugar, cocoa powder, cornstarch and salt. With a small whisk, mix thoroughly to combine, getting out as many lumps as possible. In a small cup, combine egg yolk and 2 tablespoons milk and beat well with fork. Add to cornstarch mixture; stir in well with whisk (mixture will be thick). Heat remaining milk and cream until very hot, then gradually add hot liquid to cornstarch mixture, stirring constantly with whisk.
Place pot over medium heat. Prepare in the same way as the vanilla pudding. Strain through fine strainer into heatproof container of at least 1-1/2 cup capacity. This pudding will be much thicker than the vanilla pudding. Spoon or gently pour chocolate pudding on top of vanilla pudding, dividing evenly among wineglasses.
Chill pudding until set, at least two hours. Eat within 24 hours of making. If desired, garnish with lightly sweetened whipped cream and shaved semisweet chocolate just before serving.
The Ultimate Comfort Dessert!
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