Category: pudding

Jack-O-Lantern pudding.


When I was little, Bewitched was one of my favorite TV shows. It used to be on in the early afternoons in syndication, on channel 11 or something. I’d rush home from school to try and catch it. I loved Samantha Stevens so much, and I wished I could just wiggle my nose and do magic like her and Tabitha. I even designed some Cupcake Rehab merchandise based on the show’s opening credits. It’s only fitting that I share this photo! Especially since I’m starting to think about what my jack-o-lantern this year will be. Previous years: Edgar Allan Poe, many varieties of cats, Sally from the Nightmare Before Christmas, Oogie Boogie and Jack Skellington (also from TNBC), pipe smoking pumpkins, regular jack-o-lanterns, witches on brooms and many more.

Jack-o-lanterns are kinda my thing.

So, today since we’re talking about jack-o-lanterns, I thought I’d post just a little a short and sweet little DIY/recipe post for you; in true Halloween-y fashion. These jack-o-lantern puddings are actually just pumpkin puddings in cute glasses that I DIY’ed. I mean, what are jack-o-lanterns made of? Pumpkins! Duh.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

You’ve probably seen this idea or something similar all over the Internet. But do you know how it’s done? Nope- I didn’t buy jack-o-lantern glasses.

And no, I didn’t use a Sharpie.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

I used black electrical tape.

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This chocolate pudding will make you feel like a kid again.

I never really understood people who didn’t make their own pudding, and relied on the store-bought instant variety. It takes the same amount of time to make it from scratch. Seriously. And it’s EASY. Not only all that- but you get to know exactly what you’re eating.

In this chocolate pudding, there are 10 ingredients, most of which you probably have already. And you can pronounce them all.

Double chocolate pudding! Just like the kind you had as a kid, but homemade.

You love chocolate pudding, don’t you? Who doesn’t? What kid DOESN’T like chocolate pudding? It’s the great equalizer, like pizza. Everyone loves it. I know as a kid I was obsessed with homemade butterscotch pudding & chocolate pudding, equally. I was so excited when my mom made pudding, I hated waiting for it to chill. But NO SKIN- if there was skin on it, it was peeled off & thrown away promptly.

I still don’t like to have skin on my pudding.

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Ye olde Irish dark chocolate Guinness pudding.

Nothing I am about to show you today is traditionally Irish.



Actually… I’m lying. The Guinness is. Other than that, it’s a conglomeration of the Americanization of Irish culture; throw something green in there & it’s automatically Irish! But that’s okay with me, really. Look at how we celebrate the Chinese New Year with orange chicken & fried rice. Or how we go to an Italian restaurant & eat “chicken parmigiana.” None of that is realistic or authentic. That’s just how we roll in America, and as someone of Irish descent who knows better (and corned beef isn’t really authentically Irish either, folks), I’m still okay with it. I like green cupcakes & bagels. It’s fun. Better to be celebrated in that way than overlooked, right? America was built on the backs of immigrants, many of them Irish, so in whatever way we choose to celebrate them, it’s better than ignoring them. Do I wish that it was more to people than just a day to get drunk? Of course. But look at the 4th of July or Memorial Day- most people use them as excuses to have barbecues & get hammered.

And I alone can’t change that. So I keep these holidays in my way, and you can keep them in your way. And I like to keep them in a fun way, even if it isn’t 100% authentic.

And naturally, there’s really nothing that screams ‘SAINT PATRICK’S DAY” in America more than Guinness stout.

Dark chocolate Guinness pudding with creme de menthe whipped cream!

Guinness (pron.: /ˈɡɪnɨs/ gin-is) is a popular Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James’s Gate, Dublin. Guinness is one of the most successful beer brands worldwide. It is brewed in almost 60 countries and is available in over 100.[1] 850 million litres (1.5 billion imperial or 1.8 billion US pints) are sold annually.[1]

A feature of the product is the burnt flavour that is derived from roasted unmalted barley, although this is a relatively modern development, not becoming part of the grist until the mid-20th century. For many years a portion of aged brew was blended with freshly brewed beer to give a sharp lactic flavour. Although the Guinness palate still features a characteristic “tang”, the company has refused to confirm whether this type of blending still occurs. The draught beer‘s thick, creamy head comes from mixing the beer with nitrogen when poured. It is popular with Irish people both in Ireland and abroad, and, in spite of a decline in consumption since 2001,[2] is still the best-selling alcoholic drink in Ireland[3][4] where Guinness & Co. makes almost €2 billion annually.

Guinness stout is made from water, barley, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurised and filtered.[citation needed]Making the product requires knowledge in the sciences of microbiology, mycology, bacteriology, and thermodynamics.[26] Despite its reputation as a “meal in a glass”, Guinness only contains 198 kcal (838kilojoules) per imperial pint (1460 kJ/l),[27] fewer than skimmed milk or orange juice and most other non-light beers.[citation needed]

Until the late 1950s Guinness was still racked[clarification needed] into wooden casks. In the late 1950s and early 1960s aluminium kegs began replacing the wooden casks; these were nicknamed “iron lungs”.[28]

Draught Guinness and its canned counterpart contain nitrogen (N2) as well as carbon dioxide. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy.[citation needed] The high pressure of dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above.[citation needed] “Original Extra Stout” contains only carbon dioxide,[29] causing a more acidic taste.

Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.[30]

Although Guinness may appear to be black, it is officially a very dark shade of ruby.[31]

Bottle conditioned Guinness Extra Stout was available in the UK until 1994, and in Ireland until early 2000.[32]

My idea here was that there’s really nothing more fun than a good chocolate pudding. So why not make it a grown-up pudding? I thought of doing Jameson at first, but then I decided Guinness would go so much better with the chocolate. And I had some Lindt semisweet baking chocolate here just dying to be used up. So I really had to make this.

What? I did.

Dark chocolate Guinness pudding topped with creme de menthe whipped cream. Originally made for St. Patrick's Day but would also be great for Christmas! Substitute a chocolate or cream stout if desired.

So you’re remembering that ginger cake, or whatever, and you’re sitting there thinking “This bitch really loves Guinness.” And you’d be right. But even if I didn’t, it’d still be an easy to find stout that just works. It’s flavor just lends itself perfectly to baked goods, but it’s reasonably priced and can be found ANYWHERE. However I will say this: a chocolate or cream stout would work just as well. If you’re workin’ with the Irish theme then obviously I’d stick with Guinness. But in theory any rich, dark, thick, sweet stout would knock this pudding out of the park.



  • 6 egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons dark cocoa powder (I like Hershey’s Special Dark)
  • Pinch salt
  • 1 1/2 cups whole milk
  • 1/2 cup Guinness stout (I used extra stout, feel free to use whatever you want… like I said, a chocolate stout would work well too)
  • 1ounce very good semisweet chocolate, chopped (about 2 tablespoons)
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons heavy cream


  1. Pour the Guinness into a measuring cup, and set aside. Let sit until the foam subsides.
  2. Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk & Guinness to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
  3. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted and fully incorporated.
  4. Strain through a sieve if desired or needed.
  5. Pour into serving bowls or glasses (or jars!). Place plastic wrap directly on the top of the pudding, and chill thoroughly. Serve with whipped cream… if desired, the creme de menthe whipped cream below…



  • 1/2 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • 2-3 teaspoons good quality Crème de Menthe
  • 1 drop green food coloring (if you want the color brighter)


  1. In the bowl of a stand mixer, whip the first three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or Crème de Menthe as needed, by the 1/4 teaspoon.
  2. Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get mint-flavored butter! Ew.
  3. Add a drop of green coloring to brighten the color if needed or desired.

Dark chocolate Guinness pudding topped with creme de menthe whipped cream. Originally made for St. Patrick's Day but would also be great for Christmas! Substitute a chocolate or cream stout if desired.

The flavor of the whipped cream reminds me of that infamous “Shamrock Shake“- so if you’re not a fan of that, you probably won’t like this. It’s a very straightforward mint flavor. If you’re unaware as to what it is, or you’ve never had it:

Crème de menthe (French for mint cream) is a sweet, mint-flavored alcoholic beverage. Its flavor is primarily derived from Corsican mint. It is available commercially in a colorless (called “white”) and a green version (which obtains its color from the mint leaves or from the addition of coloring, if extract and not the leaves are used to make the liqueur). Both varieties have similar flavors and are interchangeable in recipes, except where the color is important.

Crème de menthe is used as an ingredient in several cocktails, such as the Grasshopper and the Stinger, and is also served as an after-dinner drink and can be used in food recipes as a flavoring (see Mint chocolate).

The traditional formula involves steeping dried peppermint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and the addition of sugar.[1]

I’m a fan of anything mint, especially when paired with chocolate, so I love it. But I will agree that it’s an acquired taste. Another idea is to use peppermint extract & green food coloring, you can also just make regular whipped cream and color it green with just a drop of food coloring. And ANOTHER idea? Make it a Bailey’s Irish Cream whipped cream by substituting Bailey’s for the Crème de Menthe. The pudding recipe can be halved, but it doesn’t make such an exorbitant amount that you’d need to, unless there’s only two of you. Or one of you. I still don’t understand that because I can eat two 16-ounce jars of this all by myself… but oh well.

It would be super cute to tear off little shamrocks from a shamrock plant and use them as garnish for this! Not edible, but sure as hell cute. Damnit. Wish I’d thought of that before.

And Guinness in no way provided me with anything nor did they ask me to write this recipe up. Oh how I wish I was gifted with a gigantic case of Guinness stout! But alas, no. All ideas/recipes/opinions/etc are mine & mine alone, apropos of nothing but years of delicious Guinness imbibery (is that a word?).

Über easy über vanilla bean deliciousness.

Vanilla beans are great, aren’t they? They smell great, they make things taste great, and they have these teeny little seeds in there (vanilla “caviar”) that create those beautiful little black flecks in ice creams, frostings, puddings, etc. Those beautiful little black flecks that make the vanilla flavor deeper, and let the person who’s about to dive into whatever it is know that yes, you most certainly are eating something VANILLA.

Basically, in no uncertain terms: vanilla beans rock.

And let’s face it. It’s a new year, tons of people are making good on their resolutions (for now) and most of that means healthy eating & working out. But I have to be honest… that just isn’t me. I’m all for healthy eating, sure. I love salads, I love vegetables. I love whole grain breads. But I can’t get as excited about kale as I do about vanilla cake. And that just won’t change. EVER. I like stuff that “isn’t so good for you.” I can’t help it, and I won’t apologize for it.

A few weeks ago I got that little care package from Rodelle Vanilla. Two vials of beans and one bottle of pure Madagascar bourbon vanilla extract. I couldn’t wait to use them! And to be fair, I wanted to use something that let the true flavor of the beans come through. A simple, vanilla something-or-other that would really just explode with vanillaness.

(Nope, it’s not a real word.)

And so I decided I wanted to make something that was really easy. Minimal ingredients, minimal fanfare. Just something really basic, yet delicious. And that’s when I decided on making some vanilla bean custard. A thick, soft, billowy dessert that will show off those beautiful little beans the way they were meant to be. Straightforward. No nonsense. And maybe some delicious curd to go along with it… HOWEVER… true to form, my custard didn’t quite turn out right. I tried three times; once I screwed up with adding the butter. The second time I have no idea what happened and finally on the third try I got it. But it wasn’t quite perfect visually, so I just gobbled it up- attempting to be neat at first but by the last one it was just a matter of not getting it all over my MacBook keyboard… & decided to do something else to showcase my vanilla beans.

Something not so very different from custard: pudding.

Pudding is safe, easy & basically a guaranteed success. But this is no ordinary vanilla pudding, oh no. It’s an amped up, über vanilla pudding, with both vanilla beans & vanilla extract.

This ain’t yo’ momma’s instant pudding.

This ain’t that pre-packaged stuff that comes in a little plastic cup.

This ain’t the crap they serve in schools or hospitals as “dessert.” Nope. This is some serious vanilla pudding, here, people.



  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon fine salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 vanilla bean, scraped
  • 1 teaspoon pure vanilla extract*


  1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium bowl, whisk together milk, cream, vanilla “caviar” and egg yolks. Set aside.
  2. In a medium saucepan, combine sugar, cornstarch, and salt. Add the cream mixture to the saucepan.
  3. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
  4. Remove pan from heat and pour mixture through sieve into bowl. Stir in vanilla extract until combined.
  5. Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls. You can also pour it into serving dishes before you refrigerate it and wrap each one in plastic wrap.
*DO NOT SKIMP OUT HERE. Go big or go home. No imitation extract allowed.

Well, as they say, the proof is in the pudding.

And this pudding is divine. I’m talking about DIVINE. With a capital D. Mothereffin’ perfection. The best vanilla flavor I’ve ever tasted in my life. The thing about vanilla pudding is that it’s a terrific vehicle for other toppings or sauces or compotes. With some Meyer lemon curd, it’s a burst of sunshine on a cold January day. With some figs in brandy, it’s a rich & decadent treat. My mother makes a roasted persimmon/vanilla bean/cardamom thingy to put on her yogurt & I bet that that would be great on this pudding too. And alone, with just some fresh whipped cream? Oh, well, then it’s the best, most simplest, most comforting & quick dessert there is. And it makes a great cake filling, or cupcake filling, too.

And the gingerbread cookies just made it more fun to eat.

LOOK AT ALL THOSE LITTLE FLECKS. Each one imparting a rich, vanilla flavor. Yum.

Thank you Rodelle Vanilla. And thank you Yoyo for sending me some delicious lemons, so I could make a wonderful Meyer lemon/clementine curd to go along with it.

Puddin’ head.

Just a quick post today. Really quick.

I’ll say it again- I don’t know why instant pudding was invented. It’s ridiculous. Making homemade pudding is so fast and easy to begin with, how fucking lazy do you have to be to make instant pudding?! Sure, it’s good in a pinch, and the stuff that can be eaten immediately probably has it’s advantages. But really. I made this pudding in about 10 minutes, maybe 15 tops… and it had to chill for another 20-25 which was really the worst part. However, after making my own pudding, I’d never go back to a boxed pudding mix ever again. Seriously. The few times I’ve made pudding from scratch far surpassed any store-bought powdered pudding mix taste I ever had, and I found it to be not only much more gratifying but just as easy to make in most cases.

“But wait,” you say. “I never have heavy cream or cornstarch or anything in my house so a mix is easier!” Well I don’t have that problem. Because I’m constantly making homemade cupcakes, cakes, cookies, ice cream, etc; I always have these things in the house. You should too really. Maybe not the heavy cream, as most people don’t use it often. But it just so happens this particular recipe doesn’t even use heavy cream.

This is one of the quickest, easiest, tastiest homemade puddings ever. And like I said, it doesn’t even use heavy cream! Just whole milk. Six ingredients. That’s all. Have you ever counted the amount of ingredients on the side of a box of instant pudding? I bet you there’s more than six, and half of ’em you can’t even pronounce.



  • 2 cups milk
  • 3 tablespoons cornstarch
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter


  1. Heat the milk in a medium saucepan until bubbles form at edges. In a bowl, combine sugar, salt and cornstarch. Sift the ingredients to make sure they’re smooth.
  2. When milk is ready, pour cornstarch mixture into the milk, a little bit at a time, stirring after each addition to completely dissolve.
  3. Continue to cook and stir until mixture is thick enough to coat the back of a metal spoon. DO NOT BOIL.
  4. Remove from heat, stir in vanilla and butter until thoroughly mixed. Pour into serving dishes, and chill for 20-30 minutes before serving.

Before chilling mine, I sprinkled some cinnamon sugar on top, which sort of “sank” into the warm pudding a bit, creating a little bit of a crunchy top when it chilled. Sort of like a ghetto Crème brûlée. The key to this pudding is to sift the dry ingredients, and thoroughly mix them in between each addition. If you don’t, you’ll get lumps. And no one likes a lumpy pudding.

You could use this as a base for a ton of pudding experiments. Maybe adding some lemon extract as well as vanilla? Or maybe adding caramel extract? How about making the pudding as it is, then making caramel and putting it on top kind of like a flan? Possibilities are endless. See? Just a quick post, about a quick little dessert. It probably took me longer to write this post than it did to make the pudding!

And don’t forget to enter my giveaway! It’s super easy and the prizes are pretty awesome…

The proof is in the (chocolate) pudding.

I love chocolate pudding. As a kid, I loved butterscotch the best, and I still like it, but  this here post is about chocolate. That is, I should say, I like it when I actually have the opportunity to eat pudding, which is rare. I don’t eat store bought pudding nor do I buy it, so the only pudding I eat is the pudding I make… and I don’t make it often. Why, I don’t know. Pudding is delicious.

Say, do you think I used the word ‘pudding’ enough in that paragraph?

At any rate, making this dessert from scratch is one of the easiest things to do in the kitchen, aside from opening a bag of chips. Seriously. I don’t know why people buy those boxes of instant pudding when it’s so easy to make it homemade and you can customize it. And it tastes better too. I didn’t do anything different to mine this time, but adding a caramel sauce, or layer of homemade whipped cream in the middle, or even just using another flavor extract as well as the vanilla would be amazing. Maybe coconut? Or orange? So anyway here’s Ina’s double chocolate pudding recipe, as done by me.




  • 6 extra-large egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • 3 tablespoons very good cocoa powder
  • Pinch salt
  • 2 cups milk
  • 1-ounce very good semisweet chocolate, chopped (2 tablespoons)
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons heavy cream


  1. Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.
  2. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
  3. Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.
Just as a side note, how cute are ramekins?

This is like the best chocolate pudding ever. EVER! It has a taste very reminiscent of My-T-Fine pudding, but yet better. It’s comforting because it reminds you of the pudding you ate as a kid, but yet it’s different. Gotta love Ina.

You can use semisweet chocolate chips instead of block chocolate, it comes out just fine. Also, I bought my ramekins at Pier 1 Imports because they were a great buy (and an impulse purchase), but you can also get them on Amazon, or stores like Williams-Sonoma & Sur La Table. And probably any other cookware store you can think of.

Today’s lesson: tapioca.

tAfter what seemed like 5 years (but in actuality was almost 2 full months) of constant rain here in New York, the weather finally changed into the typical summer weather: hot and humid. Therefore, it became too hot to bake anything complicated. However my mom’s birthday is Saturday, and I told her to pick something (or a few somethings) that she wanted me to bake/make for her. She picked three things, taking the heat into consideration: the panna cotta with balsamic strawberries that I made last year,  a flourless chocolate cake (she hasn’t picked which one yet though) and… homemade tapioca pudding.

Okay so, I never made tapioca before. I don’t even like tapioca pudding, and also I wasn’t even quite sure what exactly ‘tapioca’ was. The other two desserts I have made, and they’re easy. And I figured tapioca pudding must be simple, because homemade pudding is one of the easiest things ever to make. But I read about how it takes an hour to cook on the stove, and needs constant stirring because of the danger of scorching the milk and I was dreading it a bit.

Then I made it.

And not only did it NOT take an hour, it was so easy I could’ve done it blindfolded.

Tapioca is:

… a flavorless, colorless, odorless starch extracted from the root of the plant species Manihot esculenta. This species, native to Brazil, is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, “mandioca”, “aipim”, “macaxeira”, “manioca”, “boba”, “yuca” (not to be confused with yucca), “Sagudana” (literally, Sagu drops)–with local variation of “Sabudana”–and “kappa”. Tapioca is a staple food in some regions and is used worldwide as a thickening agent, principally in foods. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.

The name tapioca is a word derived from tipi’óka, the name for this starch in Tupi[1] This Tupi word refers to the process by which the starch is made edible. However, as the word moved out of South America it came to refer to similar preparations made with other esculents.’Tapioca’ in Britain often refers to a rice pudding thickened with arrowroot, while in Asia the sap of the sago palm is often part of its preparation.

Pearl tapioca is similar to pearl sago, which is used in essentially the same ways. Consequently, tapioca may be called sago, and vice versa.

Basically, they’re hard little white balls that soften in water. Pretty cool to see, especially when they turn translucent during cooking. Not really cool enough for me to taste it though. I think tapioca pudding will be something I’ll make for others, but not eat.

The pudding turned out amazing, I’m told. And it was amazingly easy (as most puddings are). So here’s part one of my mom’s birthday treats: tapioca pudding. The recipe tells you it takes 40-60 minutes to thicken, and I didn’t find that to be the case. For some substitutions, check out my asterisks (*).



  • 1/2 cup tapioca pearls (I used large, you can use whatever you like I suppose)
  • 2 1/2 cups milk*
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 eggs*
  • 1/2 teaspoon vanilla


  1. Soak tapioca in 2 cups of water overnight in refrigerator in a 2-quart saucepan or double boiler.
  2. Beat the eggs lightly in a bowl until mixed. Drain water from tapioca. Add milk, sugar, salt and beaten eggs. Mix well.
  3. Cook on medium heat until thickened (like I mentioned above, the recipe says this will take 40-60 min, but it didn’t take me nearly that long), stirring constantly to avoid scorching the milk. When its ready, mixture should be thick and pearls should be translucent.
  4. Remove from heat and add vanilla. Serve warm or chilled, garnish with whipped cream, fruit or whatever you like.

*For a fat-free and cholesterol-free preparation, substitute skim milk for whole and 3 egg whites for the 2 eggs. For those who are lactose intolerant, lactose-free milk can also be used.

You can top this with literally almost anything. I used ground cinnamon and let people put their own whipped cream on it, but strawberries or berries, coconut or other spices could be used as well. I used parfait glasses and custard cups, but you could make it in one large bowl and serve from that as well.

The moral of today’s lesson: don’t be afraid to try new things in the kitchen. They’re rarely as difficult or time consuming as they seem. And don’t buy a mix when something is this easy!

Oh and by the way… after a brief respite, the never-ending NY rain is returning this week, aaaaand I changed my haircolor (again)- dark brown in the back, light blonde in the front:

And if you want that sweet Cupcake Rehab shirt, you can get one here. Awesome haircolor and my face not included.