Milk Chocolate Sugar Pudding (Using 24 Egg Yolks in a Week)

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The past seven days have been a quest to use up a tupperware of 24 egg yolks before they went bad. I did it. Here’s the last thing I made:

Ingredients

3 egg yolks
1/4 c sugar
1/2 c milk
1/4 c low-fat cream cheese
3 oz chocolate
1 tbsp corn starch (if you need it)
1 tsp vanilla extract

Beat the yolks, sugar, and milk really well. Put it over low heat and keep stirring. (Do not stop stirring or you’ll get an omelette.)

When it gets pretty warm, add the cream cheese and let it melt (keep stirring). Add the chocolate in small chunks, a few at a time, stirring until it melts. Keep stirring until the mixture has started to thicken a little bit. If you need it, you can add some corn starch – it’s better to take it off the heat before it’s completely thickened than risk getting scrambled eggs.

When it’s cooled a bit, add the vanilla.

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Other things I made with 24 egg yolks:

Bread pudding in the microwave: D
Bread pudding in the microwave, second try: D
Lemon curd: A+
Vanilla ice cream: B-

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Milk Chocolate Sugar Pudding (Using 24 Egg Yolks in a Week)

Brownie Vanilla Coconut Milk Ice Cream

It has arrived.

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It’s pink!

Remember when I said that I had big plans for Sunday’s brownies?  Well, this was my plan.

Reviews

“It’s nice”
– Leandro

Ingredients

400g coconut milk
1/3 cup soy milk
4 egg yolks
1/2 cup sugar
pinch salt
2 tsp vanilla extract
1/2 tray of brownies, cut into small cubes and frozen overnight

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Coconut milk and soy milk go into a double boiler.

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Eggs are whisked and tempered with hot coco-milk.

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Add sugar and whisky whisky.

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Aww, look how cute they are.  Maybe I will keep them.

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Add vanilla once the ice cream base has cooled a bit.  Let it chill in the fridge until it’s really cold.

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After churning in the machine, ice cream will be at soft-serve consistency.  At this stage, frozen brownie cubes were added to the ice cream and it was put in the freezer to harden.

And the final result…

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Eaten while watching Game of Thrones.  What new adventures will my pink ice cream machine bring next?!

Brownie Vanilla Coconut Milk Ice Cream

I finally made Lumps of Coal

Been itching to try these since I first saw them on Pinterest…and I finally found a bag of non-fruit-flavored marshmallows to make it with!

They taste like biting into a highly compressed and chewy mass of solid Oreo.  So if that doesn’t sound appealing, maybe don’t try this.

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One more ticked off from the Pinterest to-do list

Ingredients

Oreos (33 cookies)
1/4 c butter
5 handfuls jumbo marshmallows

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  1. Line a pan with parchment and butter it heavily.
  2. Pulverize Oreos into crumbs.
  3. Heat butter on low until it melts.  Add marshmallows and keep stirring.
  4. When the marshmallows are melted, stir in the Oreo crumbs.
  5. It’ll set quick, so work fast: take it off the heat and press the goo into the greased pan.  Let it set in the fridge.  (They taste better cold, so it’s best to leave them for a while.)
I finally made Lumps of Coal

Oreo Balls

Suggested by Lara.

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Ingredients

18 Oreos
1/2 c cream cheese
White chocolate

Original recipe here.

Step 1:

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Step 2:

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Step 3:

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Step 4: freeze them for 20 minutes or so while you melt the chocolate.

Step 5: coat them in melted white chocolate – what a pain in the ass this was.  I ran out of chocolate near the end, so I rolled the last two in cocoa powder.

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They don’t like the picture from the recipe 😦
Oreo Balls

Oreo Cookie Peanut Butter

This is going to be the only thing I put into my mouth until the jars are empty.

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Tastes like incredibly fudgy, chocolately brownie batter filled with crack and a satisfying hint of peanut butter.  This is more dangerous than Nutella.

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Ingredients

22 Oreo cookies (Argenfriends: that’s two of these)
2.5 tbsp peanut butter
~1.5 tbsp peanut oil (walnut oil or a neutral-flavored veg oil would also work)
2-4 tbsp milk (ideally not skim)

Grind the Oreos in a food processor until they’re nothing but tiny crumbs.  Then add the peanut butter and oil, and let the food processor run for an eternity.  Mine was going for about ten minutes, with interruptions to scrape down the sides of the bowl.  (Mine is a piece of shit, though, so yours might not take so long.)

The reason you’re letting it grind for such a long time is to get all the cookie crumbs smooth and moistened.  But even after ten minutes, the texture will still be very grainy and it’ll look kind of like a ball of dough rolling around in there.  Drizzle in the milk to help turn it into butter – start with two tablespoons, and if it’s still not as smooth as you’d like, add a little more.

Thank you, giant box of Oreos from Makro (a.k.a. the Costco of Argentina).

oreos from makro

Dear friends and family – what Oreo recipes do YOU want to see?

I’m so happy that you’re all a part of my life.  I’d like to make my Oreos a part of yours.

The box above contains 36 sleeves of Oreos (that’s 396 cookies) that are to be consumed before their expiration on July 16, 2016.  What Oreo snacks do YOU want me to make?

The winner will receive:

A personal Oreo chef!

I will visit your house and make your Oreo dessert for you.  I’ll also do your dishes.

Or if you don’t want a personal Oreo chef…

A memorable souvenir package of these Oreos!  (Warning: might be expired by the time I get them to you.)

Comment/email/Facebook me your idea.  Please.  Please participate.  I have so many Oreos.

Oreo Cookie Peanut Butter

Chocolate Banana Mousse Ice Cream in the Food Processor

Not to be confused with this banana ice cream, which got the “CRAP!” tag.  This version is delicious.

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Reviews:
“That looks so good!”
– Lara

“I have six dozen bananas in my freezer”
– Momk2-_4ce57ad4-4132-4a42-92be-5cfab500e25d-v3

Ingredients:
2 frozen solid, very ripe bananas
Dash of vanilla extract
~4 tbsp instant chocolate mousse (or pudding) mix
2 tbsp heavy cream
1 tbsp milk

xjyemeiBanana tips for great success!

  • They should be brown and spotty when you freeze them.
  • Peeling frozen bananas is one of the most miserable kitchen tasks you will ever attempt.  So instead, take the peels off before you freeze them, and put the naked ‘naners in a freezer bag.  Really.  It’s worth the extra 20 seconds.

 

Procedure

Break up the bananas into chunks and deposit them into the food processor.  Run it on high just long enough to break them into evenly-sized, grainy, still-frozen bits.  No more than 5-6 seconds.  (The goal is to not let them melt.)

Add the rest of the ingredients and spin it on high until it’s the consistency of ice cream.  You’ll probably have to stop once or twice and scrape the sides of the bowl down.  As soon as it looks like ice cream, STOP.  Do not overprocess, or it will turn into a thick partially-melted smoothie.

Put it into a tupperware with a tight-sealing lid, and stash it in the freezer for 15-30 minutes to firm up a little.  I recommend stirring before you eat.

Chocolate Banana Mousse Ice Cream in the Food Processor