Thursday, December 16, 2010

Dessert: homemade pudding with pomegrate seeds

We had some milk and cream to use up before we left for vacation, so I made pudding, roughly based on a recipe in Bittman's How to Cook Everything.

Sift together:
- 1/4 cup sugar
- 2 T cornstarch
- pinch of salt

Whisk together:
- 4 tiny eggs
- 1 1/2 cups dairy (We had 1 cup whole milk + 1/2 cup half-and-half)

Whisk in the sugar mixture, and cook over low heat until thick, about 10 minutes, stirring constantly.

Stir in:
- 1 T butter
- Seeds from one pomegranate

Pour into bowls and refrigerate. Yum!

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