One of my favorite things to do for the new year, honestly, is make resolutions. I love to sit down and think through what my goals are for the new year, and challenge myself – but in ways that aren’t too far off from being achievable. I used to include losing weight, the annual resolution standard, but since I love baking and eating sugar, it was always too difficult to maintain! So now, I just focus on exercising and feeling better, and don’t worry about the numbers on the scale…particularly when I’m about to enjoy some homemade ice cream or this amazing pudding I’m sharing with you today.
One of my resolutions for 2015 is totally doable, however, and exciting – I’m going to focus on making new desserts that aren’t just baking or just cupcakes, and doing things in the kitchen that scare me. This includes things that have failed, often miserably, in the past – meringues, anything with yeast – and things I just have never tried or that require so many steps that I’m put off from the beginning. So to start off the new year right, I went ahead with friends and made this amazing pudding which I have to admit scared me a bit when I looked at the list of steps – and it was an incredible success! Huzzah for New Year’s resolutions! And for friends that help you make delicious food. 🙂
My friends and I hosted a dessert night, where we went all out and made a Nutella meringue shortbread tart, Rocky Road ice cream, and this amazing pudding. The pudding was the star for me, hands down. If you’re looking for a creative and delicious dessert, then definitely try this sometime – it’s incredible!
Good luck on your own New Year’s resolutions, and if you don’t have some yet, you might want to consider adding this pudding to the list! 🙂 Enjoy!
1/4 cup (60 mL) popcorn kernels
1 tbsp vegetable oil
4 cups (1L) 2% milk
1 cup (250 mL) (250 mL) fresh or frozen and thawed corn kernels – I used sweet corn from a can
2 large eggs
3/4 cup (185 mL) + 2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) + 3 tbsp (45 mL) corn starch
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) unsalted butter
In large saucepan over high heat, combine popcorn and oil; cover. When popping starts, reduce heat to medium and shake pot continuously until popping stops. Add milk and corn. Reduce heat to low. Simmer, uncovered, 30 minutes, stirring occasionally.
While the popcorn mixture is cooking, in a small bowl, beat eggs together with a whisk.
In a separate large bowl, whisk together sugar and corn starch. Add eggs. Whisk well.
Once the popcorn mixture is done, slowly pour popcorn-milk mixture into sugar-egg mixture, stirring constantly. Pour mixture back into pan. Cook, stirring frequently, over medium heat until heatproof thermometer reaches 165F (74C), about 6 minutes. Add the vanilla extract, then butter. Cook, stirring constantly, until back of a wooden spoon is thickly coated or temperature reaches 185F (85C). Remove from heat.
Push pudding through fine-mesh sieve using a wooden spoon to press mixture down and spatula to help scrape it from underside of sieve into bowl. Discard solids. (This can take a bit, so keep going – it’s worth it!)
Pour the pudding into either one communal bowl or 4 to 6 individual serving bowls.
Stick the pudding in the fridge and cover; refrigerate until cold and then serve.