- Whisk continually until it is a thickened consistency. It will start to simmer heavily/boil and then it will be about 2 minutes more.
- Turn off heat.
- Place the egg yolks in a separate bowl and whisk.
- Add to the egg yolks, 1/4 cup at a time some of the hot pudding and whisk very quickly so there will not be any cooked egg pieces. Continue to do this until you equal a cup being whisked into the egg yolks.
- ENJOY warm or cold!!!!
Monday, February 21, 2011
This is a recipe Sarah and I both have made. It is from Wolfgang Puck. This pudding is A-M-A-Z-I-N-G!!! Pure, creamy, delightful DELICIOUSNESS!!! **I have made this this using some milk in place of a portion of the 1/2 and 1/2 and it is still awesome! -Kristin