OMG Pudding lovers unite!!

Well Well Messy Chefs Everywhere:

I have finally scored with this pudding. I am totally in awe. I did not think I could ever make anything that required egg yolks, tempering ( though it's not called that exactly) and adding cling wrap to avoid "film" on my food. I cannot believe how simple, easy and delicious this dessert was.

It was so fun to make ( and messy of course). Once I added the chocolate into the eggs ( which by the way is where the tempering comes in, I added the warmed milk/chocolate/sugar mixture a little at a time to make sure the eggs in the pudding did not curdle. ) Once I added it all back into the saucepan to bring to a boil and thicken, boy oh boy it was magic. I was amazed that I, me myself and I could make this happen...of course science plays a big game in all of this, but I prefer to take all the credit myself. ( After all I am not Alton Brown...though I like to watch him on tv, and I wish I knew as much as him. I just like to see things come together.:) )

Anyway I had to chill the pudding last night. I finally tried it this evening. Boy oh Boy. Yummmmmmo. I don't think I even knew what real chocolate pudding tasted like.
It's funny, you know, I wasn't a big pudding fan. But of course my only real experience with pudding is jello pudding snacks for 100 calories or less. What a shame. Not that JPS taste bad so much as real pudding tastes sooooo much better. I have been settling for so long. Not that its JPS fault, mind you. I was the sucker that bought and consumed it. I wanted to "save calories and time". In this modern world I think that's what we are all convinced and told this is what we must want to do.

However I have to sometimes wonder...how much have we gained and how much have we lost.

Food for thought...

Nite nite all

MMC