I was just a kid the first time I had the Original Nilla Wafer Banana Pudding. For a while, every year, my folks would rent a cabin on Big Spirit Lake in Iowa, sometimes with my cousins. Maybe I was five, maybe six, and this was an old green, peeling paint kind cabin, the front porch converted to bunk beds, right on the lake. The last time I was in Spirit Lake it was still there, decades later.
A few weeks ago, Anna commented on my recipe for Horchata and asked where the recipe for my Horchata Arroz con Leche (Rice Pudding) that I promised to post was. (Anna, I hope you’re following so you see this, and sorry for the delay!) Horchata, if you’re not familiar, is a Mexican Aguas Fresca, a cool, creamy, cinnamony rice-based beverage. It’s so much better than it sounds; it’s absolutely delish, refreshing but with a little substance.
“…puddings are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin based. Pudding may also refer to other dishes such as bread pudding and rice pudding…” Wikipedia
other custardy desserts
pies & tarts
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On an earlier post, the one on Almond Praline, I spoke of a master plan to make ahead components of a showstopper of a dessert, Roasted Pears with Lemon Cream and Maple Caramel Syrup. This gorgeous, tart, sunny lemon curd is just one component but also stands on its own as a fantastic recipe.