|Brown Sugar Scotch Pudding|
Some days I need to be soothed. Yesterday was one of them. I am tired of people that assure you they will do something and then they don’t. Ok, let’s give them credit for trying. But just like yellow ribbons didn’t matter when my kids were small (they knew only the blue counted) trying doesn’t really help. And promising makes it worse.
Yes, I’m feeling a bit bitter, a bit angry, a very bit depressed. When, oh when, will our lives improve? I keep giving thanks for having made it thus far but sometimes I am just tired of being thankful. Sometime I want to yell and scream and lay in bed and not get dressed. I want to give up and scream at this crazy world that doesn’t make sense. I want to shout that my husband is more qualified than most of you f---ers. I want to tell you that I’m not feeling sorry for myself, but I am. I want to tell you that I’m scared and that I’m sorry for sharing all of this with you-whoever you may be. I want to tell the therapist that said to write it all down because it will help that it really doesn’t. And I want to tell my friend that brought me newspapers and fabric that that was the best thing that happened to me all day. And the kindest.
And that’s enough if you made it this far because I’m blubbering like a baby and I just can’t take it any more. I want someone else to figure out my life because I’m just too tired to figure it out anymore. Least of all care. And so I’ll share with you about the only thing I have left to give; because food touches my soul. And I’m guessing for those that are still reading it may touch yours, too. And that is about all I’ve got today. Something above assures me that the sun will still come out tomorrow…
Brown Sugar Scotch Pudding (adapted from Gourmet)
2 c half and half
3/4 c packed dark brown sugar
2 T cornstarch
2 large egg yolks
¼ t salt
1 T unsalted butter
½ t vanilla
1 T scotch
Stir together half and half, brown sugar, and cornstarch in a 2-3 quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through. (Do not let boil.)
Whisk together yolks and salt in a medium bowl until smooth, then add hot half and half mixture in a slow stream while whisking. Return mixture to saucepan and cook over medium heat, whisking for 1 minute. Mixture will thicken.
Immediately pour through a fine mesh sieve into a clean bowl and stir in butter, vanilla and scotch until butter is incorporated. Cover surface with plastic wrap and place in refrigerator until chilled-or you can just eat it warm which isn’t so bad. Well, it is pretty good, too.
Choice of Toppings:
Mix ½ c heavy cream with ½ c sour cream and beat until mixture holds stiff peaks.
1 c dark brown sugar
¾ c heavy cream
2 T butter
1 t ground coffee
Stir all ingredients together and heat in microwave on low power until melted.