Recipe – Vanilla Pudding

This is a simple recipe to make “Vanilla Pudding” though by definition it isn’t. It’s simple and cheap to make at home and it’s absolutely delicious. I promise that everyone will enjoy this. In the past we served this at our restaurant and now I just make it completely randomly.

 

  • Get a fresh vanilla bean, we used Tahitian but by no means are they the best or what you should always use.
  • Quart of cream
  • Cup of sugar
  • Some bakers flour (all-purpose)
  • 9 eggs

1. So the process is pretty simple. Set up a double boiler. This is done most commonly by taking a medium size pot with high edges and filling it a third full of water, and putting a large metal salad bowl over the top so it rests on the sides of the pot and not in the water.

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2. Put cream, sugar, and vanilla bean in there (cut the vanilla bean along it’s length in halve, then take each half and and scrape the beans out with the corner of your knife, it’ll make sense when you’re doing it).

 

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3. Put the heat on the stove on medium low so that the bowl gradually warms up – you never want it to be at a roaring bowl, only ‘fish eyes’

 

4. Take a bowl and gather the egg yolks (only the egg yolks!)

 

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5. Take another little bowl and put two tablespoons of flour and two table spoons of water in here and whip the shit out of until it looks like… the abominable snowman hawked a big fat loogey in the bowl.
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6. Take the ‘flurry’ you just made and add it to the egg yolk bowl while whipping the crap out of it too.

7. When the cream seems like it’s warming up, a whisper of steam is rising off the top, and it’s too hot to put your finger in for more than a couple seconds – slowly add the egg yolk bowl while whisking constantly.
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The whisking continues

and continues

don’t stop
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keep whisking

8. Then finally when you can whisk it in a circle, pull out the whisk, and the momentum will carry the goo only a half turn on it’s own momentum. It’ll make sense when you get there, if it doesn’t get there after 15 minutes then make more flurry and add it slowly.

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After this I like to put the cups in the fridge for at least 3 hours before I eat anything. Sometimes I’ll leave them in the fridge for a whole week. Enjoy!

 

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Beer Review – Trappistes Rochefort 10

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Name: Rochefort 10

Brewery: Brasserie de Rochefort

Location: Belgium

Style: Quadrupel

Stats: ABV 11.3

Price: $6 / 330ml

  • Appearance: Reddish dark main with rusted perimeter. Standard khaki head for the style which is thick and low. 
  • Aroma: Rich in spices, fresh baked bread (like all trappists), and of blue berry jam. Smells slightly of alcohol which is contradicted in the flavor. 
  • Flavor: The usual caramel and brown sugar but rich with fresh dates, figs (and for that matter prunes), malt, hints of nutty bleu cheese. Purple fruit flavor overall with butterscotch and raisin finish. Has an almost… powdered cocoa mid-palette or maybe it’s just from the sweetness fading to tart. 
  • Overall: Deceptive for such a dark beer to be as smooth and light bodied as it is. Heavy alcohol flavor but with such a high ABV that is nearly impossible to avoid. The only acidity detected would be that of a stale orange peel. Medium to low carbonation.
  • Placement: This beer is worthy of putting on a beer list. 

 

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Beer Review: Dogfish Head – Miles Davis’ Bitches Brew

Name: Miles Davis’ Bitches Brew

Brewery: Dogfish Head

Location: Delaware, United States

Style: American Double Stout

Stats: ABV 9.0, IBU 38

Price: $11 / 750ml

  • Appearance: Deep dark and muddy thick. The tan head has great fantastic retention which is better than most in the similar category. Lasting, creamy, huge.
  • Aroma: Classic expectations from the style, roasted coffee, sweet caramel, dark chocolate, blah blah blah. What’s interesting is that you get heavy smoke and the honey is so thick it reminds me of a block of fresh honeycomb. The alcohol is masked by the heavy chocolate.
  • Flavor: This full bodied brew is deep and complicated. Though creamy it is delicate and though flat it is complicated. I get innumerable roots and heavily intertwined flavors of gesho root (which reminds me ginseng and rutabaga). There are very intense interludes of dark flowers, purple fruit, and raisin followed by a crescendo of pleasant brown sugar &  dry spice (never thought I would say that ever).
  • Overall: This beer is just about perfect. It has a long finish, moderate sweetness, a completely muted acidity, light tannic character and an overall amazing experience. This beer has been in the cellar for a year now it simple got better.

Where should it be placed: This beer is perfect for your cellar, to be drank independently  and I would definitely recommend it for a beer list (though it’s extremely seasonal).

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