One of my most secret kitchen shames is that I can't make pudding. It doesn't matter if I'm trying to whip one up from scratch or from a box, the result are always decidedly not-pudding. I've made chocolate soup. I've made butterscotch hockey pucks. I have had some success with the instant pudding mixes -- but, seriously, who wants to eat that stuff?
I've developed something of a pudding block. Now, even if I have a recipe that is "foolproof" I am so convinced that I'll screw it up that I invariably do. To hell with pudding, I say. Pudding can go screw itself.
Which is why I now make custards. Sure, they may seem pudding-like but the technique involves the oven more than the stovetop. And that has made all of the difference.
Given that I live in the heart of maple country, I can't resist this Maple Crema (it's a custard, not a pudding) from Babbo by way of Mark Bittman. One word of advice -- use real maple syrup, not that pancake topping crap that is all corn syrup and flavorings.
Photo credit: Andrew Scrivani for the New York Times
