But,I have to admit-the process as a whole was relatively painless.Within fifteen minutes,two of the tooth were extracted and I had a stitch too.The silver lining was that,as soon as I got up from the chair,the doc asked me to eat ‘lots of ice-cream and milkshakes’the whole day and I could see whatever discomfort I had drifting away!!
I wish I had seen this pudding then!!
Never mind,better late than never and boy am I glad I tried this.Too good to believe.I absolutely love the caramel flavor and this is one easy pudding to try.
Adapted from Smitten Kitchen, who adapted from Food & Wine
Ingredients [makes 4 small bowls]
In a large saucepan, combine the sugar with 6 tablespoons of water and bring to a boil. Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Do not leave the stove at any point, there are only ever a few seconds between perfection, and burnt, unusable caramel. Once you are satisfied with the color, remove the pan from the heat.
SLOWLY whisk in the remaining 3 1/2 cups of milk. You don't want to hurry this up, because the caramel will bubble up like an erupting volcano! Don't worry about the color, which will darken, that is what you want to achieve for maximum flavor! The caramel might clump up as well.
Once all the milk is added, return the pan to the stove, over medium low heat, to dissolve the clumped up caramel. Keep going until the mixture is slightly thicker, and the color has deepened, about 10 minutes.
Now add the milk cornflour mixture to the pan, while constantly stirring. The pudding will thicken up almost immediately, about 1 minute.
Pour into small bowls [keep the serving sizes small].
I topped the pudding with some coarsely crushed butterscotch chips.
To all my friends who celebrate...Happy Easter!!