When my kids come over for dinner, I like to "Put on the dog". Homemade meals and desserts that you can only get from "Mom's" kitchen. Makes them feel special, which they are. Puddings are not hard to make; a little patience is worth the looks on their face and delight to tummy.
It's the art of country cooking.
Featured in photo, are my yellow depression glass,
dessert glasses circa. 1929-1932, Lorraine Basket pattern. A real treat to layout on the table.
Living Beautifully Dining Graciously Perfect tools of the trade.
2/3 cup sugar
4 Tablespoons corn starch
1/4 teaspoon salt
4 egg yolks
4 cups whole milk
4 teaspoons pure vanilla
4 Tablespoons butter
1/2 cup shredded coconut plus 1/4 cup for toasting to decorate the top of a dessert.
While the pudding is setting up I thought you would enjoy this: A mossy Poem, A Break in the Weather.
In a small bowl separate out egg yolks, Set aside.
Gather vanilla and measuring spoon next to work area. Set aside (I have forgotten the vanilla at the last minute countless times)
Prepare dessert dishes.
Mix sugar, cornstarch in a quality saucepan. (double boiler if you're nervous about scalding) Whisk in milk gradually. Cook over medium heat, constantly stirring, until thick and creamy, coming to a boil. Boil and stir for one minute. Remove from heat and ladle at least half of the hot liquid into egg yolks, stirring continuously. Blend (all) back into the saucepan, return to medium heat. Boil and stir another minute. Remove from heat; stir in butter, coconut and vanilla. I cover with plastic and chill for 45 minutes to allow setting up. Pour into dessert dishes. Cool slightly and refrigerate. Serves 8
Toasted Coconut: in small saute pan, whisk 1/4 cup coconut over medium heat, until lightly toasted and brown. Careful it burns quickly. Cool. Garnish pudding
Added "Dumpling" to my toasted coconut garnish, slicing in 1/2 Oatmeal Banana Dumplings