Even in the midst of the beautiful weather I am constantly forgetting to breathe. I mean really breathe. Not my usual quick, super stressed, inhale oxygen and run, kind of breathing.
People do not talk enough about how hard it is to be human. Maybe that is because we so often think we are the only ones having a hard time managing this life. But we’re definitely not.
We are not the only ones who cannot paint our toenails without inevitably painting our entire foot. It is not just us who are completely overwhelmed by the number of emails we are trying to ignore. It’s not just us - we are all in this game.
Pudding might not be the answer to all of life’s problems, but it’s the answer to most of them. Pudding is a Bob Marley song. It promises that if you combine eggs, milk, cornstarch, and sugar and give it some heat, it will get thick - every time.
Every little thing is gonna be all right.
Bob Marley and Pudding - they are there for you.
Pudding does not have to be fancy. It is perfect standing alone, like your favorite black dress.
But, if you feel like wearing a string of pearls with your dress I will applaud. Especially if your string of pearls happens to be salted pistachio whipped cream.
The silky chocolate pudding pairs perfectly with the salty crunch of pistachios.
Pudding came to tell us it’s all going to be okay.
Chocolate Pudding with Pistachio Whipped Cream
pudding recipe adapted from Tyler Florence / serves 4
for the pudding
- 2 cups whole milk, divided
- 1/2 cup granulated sugar
- 1/3 cup dutch processed cocoa powder
- 4 teaspoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- pinch of salt
In a small bowl combine 1/2 cup milk, egg yolks, cornstarch, salt, and vanilla. Set aside.
In a medium saucepan whisk to combine remaining 1 1/2 cups milk, sugar, and cocoa powder. Place over medium heat and cook until steaming but not boiling.
Slowly add 1/3 of the heated milk to the egg yolk mixture while whisking constantly. Pour the tempered egg mixture back into the saucepan and place over medium high heat. Bring to a boil and cook for 3-5 minutes or until thickened.
Pour custard into jars and refrigerate for 2-3 hours, until cooled and set. Prepare whipped cream.
for the whipped cream
- 1/2 cup roasted pistachios (finely chopped)
- 1/2 teaspoon fine salt
- 1/2 cup confectioner’s sugar
- 1 cup heavy whipping cream
In a large bowl combine cream and confectioner’s sugar. Beat with an electric mixer until very thick - slightly thicker than normal whipped cream. Beat in salt and pistachios. Serve atop cooled pudding. Enjoy!