Crème brûlée is one of those less-is-more desserts that really shines when it’s done well. Like its name implies, crème brûlée is a French dish, dating to at least the early 1690’s (though similar sweet custards were common in England and in Spain around the same time). It was first written down in French by […]
READ ONHere’s a classic. Some would argue it’s an overdone classic, but how can anyone ever get sick of crème brûlée? And yes, I do have to use all the accent marks. Get used to them.
READ ONAnother reader also named Suzanne, remarks: That persimmon pudding batter was such a lovely orange color! The after steaming it was nearly black! You mentioned that baking soda ruins the color of persimmon, yet your recipe calls for it. Is there any way to make persimmon pudding whill still keeping that nice orange tint? I’m […]
READ ONReader Suzanne writes in with this combination query/opinion: Then, what’s the deal with Yorkshire pudding? Is it “pudding” because you can put stuff into it after it’s baked? Or because you can use beef drippings for the fat? To me, it’s a sorry, imploded substitute for a popover. Now, now, Suzanne, I believe we put […]
READ ONOh, there’s nothing like a warm slice of persimmon pudding on a crisp fall evening. Looking at this photo, you can see why a lot of folks confuse some puddings with cake. Indeed it has a crumb that’s similar to, say, a dense Devil’s Food cake. An English-style pudding is more sophisticated than that, though, […]
READ ONMichael from Oxfordshire writes: Just a quick note about your puddings post – savoury suet puddings are still popular in England, with our national favourite being steak and kidney. And very delicious it is, too! I’ve never tried it, but I have no doubt whatsoever. Thanks Michael!
READ ONNow seems a good time to put up a question I got about a week ago from reader Kati: I’ve been curious about English-style puddings for years now but I’m told most of them have things like beef fat in them, which doesn’t like anything I’d want to eat. If puddings are supposed to be […]
READ ONSome 10 years ago now, when the missus and I were footloose and fancy-free, we packed up our car and took a three-week road trip to what Northerners like to call the “Deep South.” It was a mysterious place to us, and we feared it a little. Until that point in our lives, neither one […]
READ ONReader Linda writes in with this discovery she made at a Whole Foods in Nashville, Tennessee: After reading your posts on knishes last week, I was absolutely amazed to find knishes on the hot food bar at Whole Foods! They not only had the traditional one, but a veggie version as well and they looked […]
READ ONPudding is a problematic word for the dessert taxonomist. For depending on where you happen to be in the English-speaking world, it can mean quite different things. In England the word “pudding” can stand for just about anything sweet, especially if it’s eaten after the main meal. What we in the States would call “dessert.” […]
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