sticky toffee pudding

There are very few foods that I literally remember my first bite but, my first encounter with sticky toffee pudding is a very fond memory.  I used to travel to the UK for work and many nights I would spend alone in my hotel.  I was staying in the oh so posh Balmoral hotel in Scotland and I went downstairs in the late afternoon for some tea and a sweet.  I brought my book with me and I looked over the menu was not all that familiar with many of the items listed but, I like toffee so, I gave this sticky toffee pudding a go.  When this moist little cake arrived sitting in a puddle of toffee sauce and smothered with more all over the top and sides I was intrigued.  I cut open the warm cake and put the fork into my mouth.  I think the entire dining room may have heard my audible "mmmm oh my god mmmm yum"!  It was that good.  I basically was licking the plate.  I was so sad I shared this moment alone because I wanted to talk about it, relive it and do it all over again.  At this point in my life I had no interest in cooking or baking so, I left my fond memory behind.  Years later Brad and I were in Vail and there on the menu sticky toffee pudding.  I was so excited.  I talked up the dessert and was hoping that I would not over hype it and then it would disappoint.  It arrived and we immediately tucked into it and boy it did not disappoint.  We were now both in love with sticky toffee pudding.  This dessert will always have my heart and as of now it is in my top three desserts of all time.  I can't imagine what will push this piece of heaven on a plate off my list.  I always scan dessert menus in hopes that sticky toffee pudding and I will meet again.

sticky toffee pudding

source: sticky chewy messy gooey

Cake:
2 cups pitted dates (about 12 ounces), preferably medjool, chopped
1½ cups water
1¼ teaspoons baking soda, divided
2 cups all-purpose fl our
½ teaspoon salt
1 teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups firmly packed light brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Toffee Sauce:
1 cup (2 sticks) unsalted butter
3 cups firmly packed dark brown sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
¼ teaspoon salt

Vanilla ice cream for serving

Lightly butter a standard 12-cup muffin tin or spray with nonstick cooking spray. Position a rack in the middle of the oven and preheat to 350°F.

Combine the dates and water in a heavy-bottomed saucepan. Bring to a gentle boil. Reduce the heat to a simmer, and cook, uncovered, until the dates are softened and have absorbed the water. Remove from the heat and stir in 1 teaspoon of the baking soda. Let stand for about 20 minutes.

While the dates are soaking, sift together the flour, salt, remaining ¼ teaspoon baking soda, and the baking powder into a bowl. Set aside.

In another bowl, beat together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, and then beat in the vanilla. Stir the dates and any soaking liquid into the batter. Gently fold the dry ingredients into the wet batter just until combined.

Fill the muffin cups two-thirds full. Bake until a wooden skewer inserted in the center of a cake comes out clean, 22 to 28 minutes.

Meanwhile, make the toffee sauce: Combine the butter and brown sugar in a saucepan over medium heat. Cook until the sugar and butter melt together. Add the cream, vanilla, and salt. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until the sauce thickens, 6 to 8 minutes.

Remove the cakes from the oven and poke the top of each a few times with a wooden skewer. Drizzle 1 tablespoon of the warm sauce over each cake and allow it to sink in completely.
** Cakes can be made up to 24 hours in advance.  If making cakes ahead of time.  Preheat over to 350.  Put 1 tablespoon of sauce in the bottom of each muffin cup and place the cake back in.  Put muffin tin back in the over for 5 minutes.  While the cakes are heating place a tablespoon of warm sauce on each plate.  When the cakes are reheated turn them out muffin top down so, the reheated toffee sauce runs down the sides of the cake. 
** Serve with ice cream.

homemade marshmallows

I have been curious about making marshmallows from scratch.  I have read several blog entries talking about the sticky mess the process leaves both you and your kitchen.  I am not the neatest person in the kitchen so I was assuming I was going to be washing marshmallow strings off the ceiling.  I wasn't sure which step caused the big mess so, I was more cautious then I normally am when baking.  I watched the candy thermometer like a hawk as the mixture bubbled and boiled to the soft ball stage.  I restrained myself from giving in to the urge to stir.  Mixture reached 240 and not a drop on the stove top.  I was then certain it was when I poured it into the mixer but, nope the hot syrup was incorporated without a mess.  I turned the mixer to high and left the kitchen to wash my face and brush my teeth.  A thumping noise started to be heard in the back ground.  I went out to the kitchen to find the kitchen aid working up a sweat.  The sticky marshmallow mixture really puts the mixer to work.  I poured the marshmallow into the pan and there was still quite a bit on the sides of the bowl so, I got out my spatula as I always do in order to scrape the mix stuck to the sides of the bowl into the pan.  As I scraped and pushed the marshmallow mix long strands of white sticky marshmallow began to form.  I made the mistake of trying to break them with my finger.  Before I knew it I had marshmallow strings on my hands, my PJ's, my face and of course eventually in my hair.  I found the messy step!  Cleaned up for the second time that night and let the pan sit over night.  In the morning I turned out with a little help from my fingers a large beautiful white marshmallow pillow on to the cutting board.  I cut, dusted with sugar and tasted.  They were good!  Springy, fluffy, soft bites of marshmallow.  We made homemade s'mores that night and I have had them in cocoa and they take those both up a notch.  Of course now I want to make homemade graham crackers and I know I will be making these again this winter for our annual Mammoth fondue dinner and my snuggler is definitely going to an elevated apres ski drink with these tossed on top. 


homemade marshmallows
adapted: sticky, chewy, messy, gooey

1 cup cold water
3 tablespoons unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
confectioners sugar for dusting

Pour 1/2 cup cold water into large mixing bowl.  Sprinkle gelatin evenly over the water and allow the gelatin to sit and absorb the water for 45-60 minutes.

In a saucepan, combine the remaining 1/2 cup of cold water, sugar, corn syrup and salt.  Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved.  Increase the heat to high and let the mixture come to a boil.  Cook the syrup without stirring until it reaches 240 F on a candy thermometer.  Remove the syrup from the heat and slowly beat into gelatin mixture on low speed with whisk attachment.  Increase mixer to high and continue to beat until mixture is very thick, white and still warm (~15 minutes). Beat in the vanilla.

Generously oil a 9x13 baking pan and then dust with confectioners sugar.  Pour the marshmallow mixture into the pan, smooth the top with spatula, and dust the top with confectioners sugar.  Let marshmallows sit uncovered at room temperature for 8-12 hours.  Turn marshmallow out of pan onto parchment dusted with confectioners sugar.  Cut into 2 inch pieces.  Put cubes back into pan, dust with confectioners sugar and toss to coat.  Store the marshmallows in an air tight container.

fig cake

I have been enjoying my fig jam.  I served it over brie with crackers and I made a panini with manchengo and jam.  Both were great but, as I work my way through Sticky, Chewy, Messy, Gooey I knew I had to adapted the fig cake to use my jam.  Every recipe I have made thus far has been delectable.  I often have to cut the recipes in half if the treat is just for our family because it would be down right gluttonous to enjoy the entire thing between a family of four.  This cake was good, not great and was an ugly duckling of a cake (my fault).  The good not great may be because I used my own jam, I cut the recipe in half and I under estimated the bake time when converting the recipe.  The cake is the perfect snack cake and a great use of end of summer fruit mixed with the warm spices of the fall.  It tasted like a moist spice cake.  I could not overly detect the fig or ginger flavor.  The flavors all blend nicely to give a deep sweet yet warm and spicy flavor.  
 

fig cake

adapted: sticky chewy messy gooey

fig jam:

For the Cake:
1 cup unbleached all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup vegetable oil
1/2 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup boiling water
3/4 cup chopped walnuts, toasted

Make the Jam:  

I used my homemade jam but, you can make your own or use store bought.

Position the rack in the middle and preheat the oven to 350 degrees.

Lightly grease an 8 inch baking tin.

Make the cake:
Sift the flour, baking soda, cinnamon and salt into a small bowl. Set aside. In a large bowl, using a electric mixer set at medium speed beat together the oil, butter and sugar until creamy and combined. Beat in the egg. Beat in the vanilla. Using a spatula, fold in the flour mixture just until combined. Stir in the boiling water, 1 cup of fig jam and walnuts. Spread the batter evenly in the prepared pan and bake until wooden skewer inserted in the center comes out clean, around 35+ mins.

Transfer to a wire rack and let cool. Sprinkle with confectioners sugar. 

s'mores bars

I go through food phases.  It can be a type of food or a combination of flavors and textures but, whatever it may be I do it in obscene excess.  There has been the oatmeal phase, the greek yogurt phase, the tuna fish phase (mercury poisoning!) and of course those who know me all know about the infamous pumpkin phase of 2006.  My sister had to actually inform me that I was turning orange.  I actually turned orange from pumpkin consumption ... possibly causing the current pumpkin shortage.  Last summer it was s'mores.  I made s'more everything ... old school s'mores, s'mores cake, s'mores brownies, a s'mores cheesecake well you get the point.  I could not get sick of the combination.  I took a long break from s'mores and this is actually the first s'mores treat of the summer.  It was worth the wait ... these are good ... very good.  Go turn your BBQ on and grill up some goodies and then treat yourself to a decadent s'more.

s'mores bars

adapted: sticky chewy messy gooey

For the graham cracker crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
1/2 tablespoon granulated sugar
 
For the chocolate filling:
4 large egg yolks
3/4 cups confectioners sugar sifted
1/2 teaspoon pure vanilla extract
pinch salt
1/2 cup (1 stick) unsalted butter
1 tablespoons Dutch-Processed cocoa power
6 ounces semisweet or bittersweet chocolate, finely chopped
3/4 cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
2 Large egg whites
Pinch of Salt
Pinch of cream of tartar
1/8 teaspoon pure vanilla extract
1/2 cup of marshmallow fluff

Directions:

Preheat the oven to 350°F.

To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.  Press into the bottom of a 8-by-8-inch metal baking pan.  Bake the crest until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.  Beat in vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form.  Beat in the vanilla.  Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 9 large squares.  Place  S’mores on a baking sheet.  Top each with a large dollop of meringue. Place under broiler to until the meringue is tipped with golden brown (~30 seconds).  A kitchen torch is also ideal.   Serve immediately.

deep dark chocolate pudding

Pudding ... I have a lot to say about pudding.  Who knew?  I never felt excited about making homemade pudding.  I always breezed past the page. I had the mason jars washed and on the counter and the Bean's love of pudding cups after lunch made me take the dive.  I am so glad I did.  It is like reliving a childhood memory in a completely decadent way.  This pudding is smooth, thick, creamy and so comforting.  The recipe states 4 servings but, I made 9 individual servings and I can't imagine having a larger portion.  This is such a great summer dessert to have on hand.  The creme fraiche whipped topping is so easy and perfectly balances this rich dessert.  The whipped creme fraiche is slightly sweet with a hint of tart.  As I was making the topping the baby was peering up at me.  She hardly ate anything for dinner which was odd. I have been holding to my no sweets until the first birthday but, her little face and big eyes broke me.  I told the hubby to give her a taste.  He put is finger in her mouth and I heard two squeals ... Cookie was squealing in delight and my husband was shrieking because he felt two teeth.  Finally teeth and two at the same time.  Both bottom ones are working their way to the surface just days before her first birthday.   Phew ... we were starting to worry we had a baby with no teeth.

deep dark chocolate pudding with whipped creme fraiche

Source: Sticky, Chewy, Messy, Gooey by: Jill O'Connor

Pudding:

6 large egg yolks

2 cups heavy cream

1/4 cup dutch processed cocoa

3/4 cup sugar

3 tbsp cornstarch

1/4 tsp salt

8 ounces semi sweet chocolate finely chopped

1 tsp vanilla extract

Whipped Creme Fraiche

1/2 cup creme fraiche

1 cup heavy cream

1/4 cup confectioners sugar

tropical caramel corn

Sweet and salty is my weakness.  Once I start I can't stop.  I don't buy salted and roasted nuts anymore because what some deem a healthy snack is a complete over indulgence for me.  Chocolate covered pretzels ... forget it.  Caramel popcorn is in the same category.  When you add macadamia nuts into it along with tropical dried fruit I might as well just commit myself to an extra few miles a day on the treadmill until it is out of the house.  I wish my mom was coming up this week because I know she would help me finish it off.  The Bean has teacher appreciation this week.  Tonight we made his teachers homemade bookmarks and large tins filled with tropical caramel corn.  I stuffed each container but, there was still a lot left for me.  I had some and it was good, I put the kids to bed and it was still good, I cleaned the kitchen and yep still good.  Oh boy am I in t-r-o-u-b-l-e!!!
 
Tropical Caramel Popcorn

Adapted from Sticky Chewy Messy Gooey

12 cups Cooked Popcorn (1 cup of kernels and 4tbsp of oil)
1/2 cup Banana Chips
1 cup Macadamia Nuts
1 cup Unsweetened Coconut Flakes
1/2 cup Candied Pineapple, diced
1 cup (2 sticks) Butter
1 cup Sugar
1 1/2 cup Dark Brown Sugar
1/2 cup Corn Syrup (light or dark)
1 tsp Lemon Juice
1 tsp Salt
1 tsp Vanilla Extract
1/2 tsp Baking Soda

preheat oven to 250 degrees

Pop popcorn.

Combine the popcorn, banana chips, macadamia nuts, coconuts and pineapple in a large bowl. 

In a large sauce pot add the butter, sugars, corn syrup, lemon juice and salt. Let boil for 6 – 9 minutes, until it reaches the hard ball stage (300 F on candy thermometer). 

Remove from the heat and add the vanilla extract (if using) and baking soda. The baking soda will foam a bit, simply stir until it subsides. 

Slowly add the caramel to the bowl. Toss and coat. Evenly distribute caramel coated popcorn on two parchment lined baking sheets.

Bake the popcorn for 1 hour, or until crisp and fragrant. Sprinkle with kosher salt when removed from oven for an extra sweet/salty punch.

Let cool completely before eating. The cooled popcorn can be stored in an airtight container up to 1 week.

grilled chocolate pound cake sandwiches

We are back from Belize.  The food in Belize was great but, they did not serve much in terms of dessert.  We were both craving sweets but, I did not have time to bake today.  Lucky for us I had a pound cake in the freezer.  With very little effort we had a delicious dessert.  The little guy loved this dessert and continued to talk about chocolate sandwiches the next day.  He thought they were so fun and tasty.  I think a layer of peanut butter with the chocolate or nutella would also work well.

Grilled Chocolate Pound Cake Sandwiches
Adapted from: Sticky, Chewy, Messy, Gooey

Ingredients
1 loaf pound cake
1 cup finely chopped semisweet chocolate
3-4 tablespoons unsalted butter


Slice the pound cake into eight 1 inch slices.
Divide the chocolate into 4 equal portions and mound on 4 of the slices.  Top each with the remaining slices to form a sandwich.  Press gently to seal.
Melt the unsalted butter in a skillet over medium heat and cook until bubbly and starting to brown.  Add the sandwiches to the skillet and cook 1-2 minutes on each side.  The sandwiches should be golden brown with the chocolate filling is melted and gooey.

heart of darkness brownies

We were invited to an Academy Award party on Sunday night and I was tasked with bringing dessert.  I thought these individual brownies would be a decedent treat.  I almost didn't make them when I started to get all of the ingredients on the counter.  There is absolutely nothing light about these.  They are perfect to bring to an event and enjoy that day rather then sitting on your counter for a few days calling out to for you to eat more ... eat more.  These brownies are sweet, rich, moist, and delicious.  They truly live up to the title of the book.

Heart of Darkness Brownies

adapted from Sticky Chewy Messy Gooey

1 1/2 cups (3 sticks) unsalted butter
6 ounces unsweetened chocolate
2 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
6 large eggs, lightly beaten
1 tbsp pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt

1 cup semisweet chocolate chips
5 full size (2.07 oz each) Snickers candy bars, cut into small chunks
3 cups mini marshmallows

For the caramel drizzle:
6 oz (about 25) unwrapped caramel candies
2 tbsp heavy cream
1 tsp pure vanilla extract
pinch of salt

Position a rack in the center of the oven and preheat to 350°F. Spray two standard 12-cup muffin tins with nonstick cooking spray. Note I got 30 brownies filling the cups half full.  If you want to add a good amount of the marshmallow you need to fill only half way.

Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs, and vanilla. Sift the flour and salt into the chocolate mixture and stir until just combined. Stir in the chocolate chips and chunks of candy bar.

Fill each cupcake cup halfway with the batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20-25 minutes depending on how full the muffin tins are. Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows. Return the brownies to the oven and cook just until the marshmallows start to melt and puff up a bit, but not browned too much, about 3 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup. Let cool completely on the wire rack.

While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla and salt in a microwave safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30 second increments, stirring until smooth.

Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately, or store up to 3 days in a covered container.

Makes 24-30 brownies

Chocolate Croissant Bread Pudding with Hot Chocolate Caramel Sauce

O-M-G ... this is SO good!  When I put it on the table my husband took a bite and said oh my what is in this.  I wanted to enjoy it without guilt so, I did not want to list heavy cream, sugar, chocolate and croissants but, clearly all of those decadent ingredients makes this dessert truly sinful.  The bread pudding is absolutely divine.  It is warm, sweet and rich and so comforting.  Then you add the sauce which is just so good it throws this dessert over the top.  The sauce took a little time but, it was so worth it.  We had some left over and served it over ice cream and it was just as heavenly.  All I have to say is YUM and that I have been thinking (dreaming) about this dessert since I made it.  I am trying to think of a good reason to make it again real soon. 

Chocolate Croissant Bread Pudding with Hot Chocolate Caramel Sauce
Adapted from Sticky, Chewy, Messy, Gooey

Bread Pudding:

3 day old croissants (used 6 mini croissants from Trader Joe's)
4 large eggs
1 cup sugar plus 1-2 tablespoons for sprinkling
2 cups heavy cream
1/8  teaspoon salt
1 teaspoon vanilla
4 ounces semi sweet chocolate finely chopped

Split the croissants in half lengthwise.  Butter a 8x8 baking dish or a 1.5 quart souffle dish.  Place the bottom halves of the croissants into the dish cut side up.  You may have to squeeze them to fit.  Set the tops aside.

In a large bowl whisk together the eggs and 1 cup of sugar until smooth.  Slowly whisk in 1.5 cups of heavy cream.  Stir in the vanilla and salt.

In a saucepan over medium heat add the remaining half cup of cream and heat until it just begins to boil.  Remove the pan from the heat and add the chocolate.  Stir until the mixture is smooth and creamy.  Let cool slightly.  Whisk the chocolate cream into the egg custard until dark and smooth. 

Pout half of the custard through a mesh sieve over the croissant bottoms.  Make sure the croissants are covered in chocolate.  Arrange the croissant tops over the custard.   Squeeze them tightly into the pan.  Strain the remaining custard over the croissants to thoroughly coat them.  Cover the dish with plastic wrap and place a dish on top to push the croissants down into the custard.  Refrigerate the dish for at least an hour.  The dish can be prepared in the morning and baked in the evening.

Bake at 325 on the middle rack.  Remove plastic and sprinkle with remaining sugar.  Bake until a knife inserted in the center comes out clean, 45 to 60 minutes.

Chocolate Caramel Sauce

1/2 cup sugar
1/8 cup water
1 cup heavy cream
pinch of salt
1/2 teaspoon vanilla
4 ounces semi sweet chocolate finely chopped or chips

Combine the sugar and water in a saucepan over medium heat.  Cook, gently swirling the pan occasionally until the syrup dissolves and starts to turn color.  Bring to a boil and cook until the syrup turns a dark amber color (4-5 minutes).  Watch because it can burn easily and quickly.

Immediately remove pan from heat and stir in cream and salt.  Use a long handled spoon and the caramel will hiss and spit when the cream hits.  Place the pan over low heat and cook stirring constantly until it thickens (4-5 minutes).  Remove from heat and stir in vanilla.  Stir in chocolate until completely melted.

Remove pudding from oven and let cool for a few minutes.  Cut pudding into 6 portions.  Top each portion with a scoop of the hot sauce.  Ice cream on side is optional but, highly recommended.

Rich Risotto Rice Pudding

My family gave me the Sticky, Chewy, Messy, Gooey cookbook by Jill O'Connor for hosting Thanksgiving. There are so many wonderful desserts in the book that we went through the book as a family and wrote down all of the pages of each of the desserts we wanted to try.  We put all the slips of paper in a bowl and drew.  First up ... rice pudding.  I have never had rice pudding.  I don't like rice but, I like pudding.  The recipe calls for half a vanilla bean.  Was this recipe worthy of one of my expensive vanilla beans?  I had no idea but, we gave it a try.  Today was a rainy day so, as the pudding cooked on the stove the kitchen had a nice warm cinnamon and vanilla scent which took the chill out of the air.  The recipe took time and attention to cooking but, pulling it together was a snap.  The verdict is we like rice pudding.  It was thick, creamy, rich and sweet.  If this is any indication of the recipes in the book we are in for many more treats.

Rich Risotto Rice Pudding

Sticky, Chewy, Messy, Gooey by Jill O'Connor

Ingredients
½ cup Arborio (risotto) rice
8 cups whole milk
1/2 cup sugar
1 vanilla bean, split in half lengthwise
¼ tsp. ground cinnamon
¼ tsp. salt
2 large egg yolks
1 cup heavy cream
2 tsp. pure vanilla extract

Steps
Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be very soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the unctuous creaminess of a great rice pudding.)

In a bowl, whisk the egg yolks and cream together and stir into the rice pudding. Continue cooking the pudding over medium-low heat for about 2 to 3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Remove the vanilla pod.

Pour the pudding into a serving bowl or individual serving dishes and press plastic wrap over the surface to prevent a skin from forming. Refrigerate until cold, about 2 to 3 hours. Serve

Notes: I did not need the extra 15 minutes and the 30 minutes may have been slightly too long.