Now That's Puddin'

I love egg custard pudding, creme brulee, and flan which are kinds variations on pudding.

I used to entertain the little kiddies in my church nursery school class with letting them mix instant pudding and 2 C skim milk til it became pudding...always amazed them! And then we'd talk about all of the miracles we see in Nature, and God's magic. ( Well, there's not much you can do with 3 yr. olds in Sunday School!!)

I always wondered what the Western cooks did for dessert....Ha! Pudding!

MooseL~ they often had no room for dessert, because going west, and crossing the desert, they never went hungry , for the sand which  is there, was all they could see......(alright, it speaks better'n it reads....hahaha)

I have a bit of 80 proof in my pudding this morning...

Apologies to the ladies if I seem rude.

I have fond memories of our mother's most simple pie: her excellent crust baked off and filled, while still warm, with cooked chocolate pudding.
It was marvelous with a glass of cold milk.
Nobody could say what it was like cooled the next day.

When in the East Village, which comes up every Spring and Fall, the walk from our daughter's apartment to Puddin' by Clio and McSorley's Old Ale House would be about the same number of steps… and yet, I can vouch for only one.
Care to guess?
There's always room for J-E-L-L-O… but not Jello pudding please.

KYC ~
So nice that you're back.

The Yellow Peril  - Bird's custard. The school dinners and hospital food seem to rely heavily on this lubricant to help fruit pies and crumbles and steamed puddings like spotted dick and jam roly-poly to slide down the hatch. Haven't made it in ages - banana custard, good comfort food - And we only do it at Christmas, the trifle in grandma's big cut glass bowl with the obligatory layer of custard.
Nice to see you, KYC.

KENTUCKY !!!   Very Good to see You back !!!
 
I trust that all is well with you and yours .......
 
 
Vanilla is Great for lotsa stuff, and Vanilla Puddin' is exceeded in excellence only by Tapioca .......

I apologize to all of you because when I read your posts everyday, you all seem pretty smart, so my posts will probably seem a little, um, dumb... I L-O-V-E vanilla pudding...  I don't care if it's instant or otherwise.  I have a sweet tooth for all things vanilla...  The hubbie and I got a "vanilla extract kit" that uses vanilla beans and vodka and six months later turns into a subsitute for the standard issue extract you can buy at any grocery store...  Still waiting for the 6th month to get here...  

mbailey~ if only pretty smart people were allowed on this page, the Village would loose a percentage of its population - me included.
You know those dangly car deodorant things? Mine is vanilla scented!

Eeeew IVAN! Tapioca? Reminds me of frogspawn.

If I have to get up at my ridiculous hour at least you all make it worthwhile....................
 
I love, love, love, vanilla pudding, creme brulee mmmmmmmmmmmmmmmm...................vanilla cupcakes w vanilla filling, vanilla anything!
 
IVAN..................I always used to make tapioca pudding for my father when I was young, always whipped the egg whites & folded...........
 
STONEY.......................I do something similar to waht your mom does & then top w/ whipped cream, it really cannot be beat......................haven't made it in awhile, but now you've inspired me................
 
MBAILEY................we've got you fooled! I usually triple the amount of vanilla called for in cookies & brownies................
 
Have a loverly day folks and and eat delicious vanilla scented treats all day long....................
 
(KC, welcomed you back yesterday! Good to see you.)

Bebe/Stoney ~ I too do the chocolate pudding pie thing but put peanut butter all around the bottom and sides of the pie crust first...... Love, love, love vanilla.  I keep a container of sugar with whole sliced vanilla pods in it to flavor it.  So good on top of sugar cookies and so much else. Ivan ~ Me too!  Love tapioca pudding.

HI ANDY!.............one quickie before I need to leave.............I also keep vanilla beans in my powdered sugar for rolling Russian teacakes.......................your p'nut butter addition sounds to die for!

My mom swore by J R Watkins. There was a gentleman dressed impeccably who sold it door to door. The vanilla extract and first aid salve were staples at our house. Homemade vanilla, chocolate & butterscotch were on the pudding rotation along with the southern king-banana pudding. I believe women folk used it as perfume in those days. Fine by me. The concept of a beautiful woman as sugary sweet delectable is appealing. And then there's honeysuckle.

I will agree with everyone about fine pudding.  It is interesting that flan, the Spanish and French variation of vanilla pudding, is so common in at least some of the old colonies.  Every Vietnamese restaurant serves flan (and seriously good coffee).  I'll take a good creme brulee also.  My mother did the same thing with pudding and pie, either chocolate or vanilla.  It is interesting that pudding was so prominent in the westward migration in this country.  And I agree with Ivan about tapioca.  And the difference, I think, is whether you are used to the instant tapioca which my mother used or the old pearl tapioca.  The instant removes the problem of texture and leaves only an excellent flavor, enhanced of course with vanilla.  Yum!

Lynn830--- oddly enough, it's the texture I really like in tapioca, but then I like lumpy oatmeal and grits too

Bebe..Sorry...Good Morning!

Keeping the vanilla beans in powdered sugar, one of those logical, yet great ideas.

Mbailey ... Vodka and vanilla ...well, those that know me know you got my attention with vodka. Please, let us know how it goes.

Every time I use vanilla, every time, I must first savor the scent. I've been tempted to put it on my wristband behind my ears.

Hazel~ "...spotted dick"???... Could you please expound?

George Hall~ spottted dick is a stick to your ribs steamed suet pudding that contains a sprinkling of sultanas which provided the 'spots'. It's a very economical dish that was popular during wartime rationing and thereafter beloved by mass catering. It's edible if drowned in a pond of pouring custard.
 

The Most Beautiful Woman In The World enjoys and I really mean it, the loose, creamy, sweet and strong on vanilla rice pudding at the Asian Buffet.

Hazel ~
Tapioca was called fish eyes and I gave it a miss.

As far as vanilla ice cream goes, it is a nice base for hot fudge or strawberries but give me chocolate which, in case you did not know it, is vanilla with the addition of cocoa and chocolate syrup.

Outside a ballroom at a posh riverside Chicago hotel, I was approached by a man with a microphone and a beautiful young woman showing way too much cleavage for the time of day.
They asked if I would be willing to render the tie-breaking judgement on a chocolate chip cookie.
I agreed and Busty sashayed off and returned with one average sized home-baked looking cookie resting on a paper doily atop a small china plate and a cup of coffee.
Slightly browned around the edges with plenty of dark chips in evidence, it looked perfect.
I broke it in half and was happy to note that it was not one of those soft doughy jobs but had some snap to it.
It smelled like the fresh baked item that it was and when I spoke after trying it, my louder voice could be heard coming from inside the ballroom: "I can't imagine how there could be divided judgement on this..."
Cheering could be heard.
"… because it so clearly lacks two key ingredients: vanilla and salt."
Different cheering.
When microphone man explained that it was to be served to school children and confined seniors, I said: "All the more reason to get it right," and the applause was very loud.
I didn't finish the crappy cooke but the coffee was excellent.

Creme brulee and blueberry pudding is a big favorite dessert in my family. 
 
Afer reading all the comments I began to wonder if the scent of valilla triggers the appetite in more ways than one.

Vanilla, YUM. I keep vanilla beans in my sugar bowl and in the bowl with my Splenda.
@ bebe I too triple the vanilla in recipes and even in ready-made mixes for sweet things I substitute vanilla for some of the water. And, then there is butter...

Banana pudding for me.

MISS HAZEL:  Thats not at all what it reminds me of .......
 
MISS BEBE, MISS ANDY:  Good Stuff, and always a treat for Dads everywhere ... We appreciate the work that goes into making it correctly .......
 
GEORGE:  A bowl of Cup Grease with Raisins in it .......
 
First time a Waitress in Liverpool askd me if I wanted "Spotted Dick" with my Breakfast, I Thank'd her and told her No, that I'd had that once, but two shots of Penicillin fix'd me right up .......

Cracker Barrel nows has Crustless Coconut Cream Pie. Pudding really. Quite tasty.

Sir Ivan- When Doc asked Jasper if the sample in the cup was urine. He said yessir, it's mine.

Because of my love of Vanilla Extract (especially Madagascar as mentioned by Georgia) and my use of it inalmost every dessert I make, one time when I was not at work, and the staff had to make the cornbread, they put vanilla in it because no one could believe I would bake something without it. Not so good!

We have a recipe for lemon sponge pie modified for a larger pie pan
The moist and spongy top browns and protects the surface of the tart lemon custard beneath that will just knock your socks off.

Here's the deal: if you use artificial vanilla, an artificial sweetener and maybe some sort of non-gluten substitute for flour, then, you should call whatever it is by a name other than what it is not because it isn't a cookie or a cake anymore.

ChefDeb ~
Ha!

Well, I'm in good company then.......I've been keeping vanilla beans in my sugar for years!

ChefDeb---that cornbread really doesn't sound appetizing at all, at all.....What did you do besides throw it out?

I was not a pudding fan when I was a kid. My mother wasn't much of a cook, so I never had it home made.  The stuff at schood with the skin and Redi Whip  was, to my mind, unappetizing. I was watching Seinfield re-runs the other day and there was an episode where George was obsessing about pudding skin. He thought it was the best part of the pudding and came up with a scheme to preserve just the skin, wrapped between two pieces of plastic wrap. Seriously?  Is the pudding skin good? 

CAROL--they threw it out and told me the story! Yes--vanilla beans in sugar, excellent for so many things especially whipped cream ...to quote BEBE mmmmmmmmmmmm!

Meanwhile, I am not a vanilla ice cream person unless its between 2 chocolate cookies or buried under fudge. Vanilla cake is the same for me. But my mother made what she called "cup custard" baked in little pyrex dishes in a roasting pan of water and I would use the tiniest spoon I could find in order to prolong the sighingly deep pleasure of breaking through the delicate nutmeg slightly crunchy topping into the velvet bliiss of the custard itself. And the best thing was that due to the simplicity of ingredients I guess, eating cup custard was considered to be a healhy snack and not the divine decadence it really was.

They also had excellent Cup Custard at the Automat.

When we were kids, we couldn't wait for the "skin" to form on top of the pudding.....picked that right off. All the instant, packaged stuff just doesn't taste the same.

Now that I'm an adult (well, I'm old anyway) I have a new appreciation for pudding.  Except now it is called Creme Brulee or Caramel or flan. It's all good  My sister married a Cuban and his niece makes the most excellent flan. I didn't expect to like it with my pudding history, but oh my oh my! In last Sunday's paper there was a recipe for authentic Pot du Creme.  It sounded delicious, but with all the fuss with the hot water bath and all, I don't see myself adding it to my repetoire any time soon.  I'll leave it to the professionals.  But then again, maybe when I grow up I'll start doing things like baking cookies and making put du creme.  I'm sure my husband would like that.

If someone says they have a bomb inside of them and are on a plane they should be made to walk the plank @ 35,000 feet. If someone is on an International Flight and has no checked baggage that appears to be a clue or aroma. Sherlock like him or not is over. Zen is coming back. Old MP veteran Ronald Pickup et al look like they're having fun in The Best Exotic Marigold Hotel. Not in NashVegas yet.

TT--I really want to see The Best Marigold Hotel.  The trailer was enticing!  I read the book, but I would say there are some significant differences that I can expect between the printed page and the big screen.  I loved the book and I'm sure I'll enjoy the movie when I get to see it.

Sherlock is great fun. I hope they have another season.

lotlot-'nanner pudding, made the way my mother makes it, is just incredible. I never thought it could be improved upon, but she did.

On another note, I have an old friend who owns a chain of Mexican restaurants and of course he serves flan-Mexican pudding or custard. His son worked summers bussing tables thinking he should have been in management because of his family connection. It's been a lot of years ago, but my and his son were the same age around 12-13 years old. One if my regular retorts to my sons "unreasonable requests " was to tell him to shut his pudding hole (his mouth). My Hispanic friend really liked it to the point he said he was going to incorporate it into his routine when dealing with his son's non stop complaints associated with his current position in the company's management structure.

There was one difference. He'd tell his son to "shut his Flan hole". An obvious cultural adjustment. First time pudding has had to be converted to satisfy an insult. Very creative. He said it worked better than "remember the Alamo" seeing he was a US citizen and of Hispanic descent.

TOMMY, TOMMY,    TOMMY .......
 
 
Above the Mason/Dixon Line ... especially Pennsylvania ... Inbreds are called, "DORKS" ...
 
Down below, they are call'd, DIPSHIT .......
 
Heard the word, "Dork" for over forty years ... never knew exactly what it was ... then I met Arthur Eipper, from Altoona ....... and now I know .......

ChefDeb ~
I agree about white cake and ice cream and will raise you plain mashed potatoes and rice. They all need something.

Sherlock, for me, got too weirdly psychological not to mention pathological and has, apart from a street address, nothing whatsoever to do with its namesake.
The notion of Sherlock as a shaken lost-his-confidence creep is a bit too 2012 for me.

Now you tell me!  And like an idiot I made s'more brownies last night to bring into work today, sheesh, paint my face red.

Since there are some admirers of ol' Sam Clemens hereabouts and we are on the subject of eccentric crimesolvers and since the topic of the day is what it is, I reckon I would mention Pudd'nhead Wilson who did some cogitating and lawyering in that vanilla puddin head of his when he got agitated, "When angry count four; when very angry, swear."  An old filthy mouth is not much punkin but some colorful passionate cussin' even of blue streak caliber is quite interesting and a stress reduction method.

I have a friend who orders large quantities of certain produce and spices that aren't readily availble for us in the grocery store.  Lemon grass, lychees, vanilla bean pods, etc.  I was at her house when she was unpacking a crate of vanilla pods when a spider roughly the size of a tennis ball uncurled and hopped out of the crate.  She ran out the back door leaving me in the kitchen with the monster and rushed back in with a giant monkey wrench from her garage and splattered it, leaving a dent on the counter.  Haven't used fresh vanilla pods since.

Swedish rice pudding - my absolute favorite, followed by tapioca, and then my own bread pudding, which varies in flavor but is always the sweet variety, not savory.  When I want pudding-food, it must be sweet-ish. 

Tommy, thoroughly agree about people screaming "bomb" in an airplane - they need to placed on the wing for that walk.  I can't think of a better or more appropriate cure for their lousy sense of what's right and what's wrong.  I didn't hear the end of the saga today, but no matter: what she did was wing-walk-worthy.

Now I heard the ending, such as it is:  she was examined to see if she had any incisions that would indicate she'd recently had a bomb inserted into her body.  She didn't.  Although we all know  there are other ways to insert devices if one is so inclined, or swallow them... Lovely topic.  Anyhow, I don't know what happens now, we'll probably put her up at the Ritz and pay for her to go back to Nigeria or wherever first class.  

Tommy Typical, Cracker Barrel's stock also is hummin'.

I'm a sucker for vanilla. All I need is to see vanilla on the label...honey vanilla lip balm, essence of vanilla oil ....who needs perfume....but vanilla pudding would come in second to a nice chololate mousse.
Park, I was waiting for someone to mention bread pudding....it's a favorite.. I love it.... tapioca too...the last time I made it, I used coconut milk because that's all I had on hand, and it was delicious....gosh, I think that was a year ago...I don't make desserts too often. I don't think I've ever had Swedish rice pudding, but I have a feeling I'd like it.
bebe, creme brulee.... mmmmmmm ...and I am drooling thinking about your Russian teacakes. In fact, I so want some of Andy's pudding pie and Stoney's lemon sponge pie and ChefDeb's custard cup.....now if anyone had mentioned coconut custard pie...I'd really be having a fit, as that has to be my all time favorite. hmmm, I'm feeling the urge to go make some tapioca...I have all the ingredients I need and I can whip it up quickly. Yes! 

janej78 ~ Your mention of coconut custard pie brought back a memory.......When we were a lot younger, we and our neighbors often got together for impromptu parties.  I've always loved to bake and as one of life's little ironies, I married someone who rarely likes anything that isn't chocolate (did I mention that we're really very incompatible?  Fifty years of incompatibility.).  This time I made a coconut custard pie.  It was beautiful, but with all the drinking and other foods, it didn't get eaten.  And so since it would go to waste at our house, with just me eating it,  I offered it to my next door neighbor who had tipped a few.  He told me the next day that he when he got to his door -- right next door, an attached house -- he couldn't find his keys.  He looked everywhere and in his inebriated state, figured they must be in the pie.  Yup, he dug through my lovely, must have been really good, pie looking for keys.   Burst my bubble.

lotlot- yes sir. 60 bucks for a short spell and CB unlike Facebook has something tangible other than IPO hype. A biscuit trumps ad potential? Mark Z put his billion out of harms way before he ties the community property knot.

Hazel...my stepdaughter made a fabulous trifle last Christmas...I'm not sure I'd ever had  trifle before...but it's definitely worth having again....yumm!

JANE...........................happy to see you, I was just about to conjure you & the fabulous MISS BLUE...............& PARK............... & CHEFD, it's a veritable chikletta throwdown. I do love the smell of vanilla.............it is sensuous/sensual ( I always think of Tim Matheson explaining the difference to the president's wife in National Lampoon's Animal House............I crack up ever time I see that), fresh, & lovely. Your post made me hungry.............hope all is well in Janeland......................
 
ANDY...............a coconut custard pie is to die for.....................I would have worshipped at your pie's altar, no matter how inebriated..........................
 
My mom remembers her mother dabbing on vanilla extract whenever she would bake..............that's a nice image to me.............
 
PARK.............what IS Swedish rice pudding??????????????
 
There is a mosquito going wild in my abode......................help.................... 

every

 
Park4 ~
I had forgotten all about bread pudding. Our favorite Friday night fish place serves one so delicious that it made a believer out of me… warm with raisins and pecans all swimming in crème anglaise. 

Sounds like a very good bread pudding, Stoney...yumm.
 
bebe...things are good here...how about you and your neck of the woods? Yes! coconut custard pie is so good and such a favorite of mine that one diner we frequent will call and tell me when they have homemade coconut custard pie on their dessert menu. They also make a killer bread pudding. I still love National Lampoon's Animal House! I HATE mosquitoes and feel for your plight...good luck!
 
Andy...I would have eaten that pie by myself...stretched it out over a few days at least...but I would have eaten every bite. I hope he ate the pie after digging into it...and I have dabbed on vanilla ... I couldn't resist.