A Very Merry Half Birthday...

Happy Half Birthday to me! 

I know, I know.  I'm 27 years old - well technically today I'm 27 1/2 :)  I'm really too old to be celebrating half birthdays.  But it's all just an excuse to make a double batch of pudding.

Since my birthday is in the summer, my mom got into this habit of celebrating my half birthday so that I could take cupcakes into school for my friends.  The idea stuck and to this day, my family still half jokingly and half seriously acknowledges my half birthday.  I mean, if Alice can celebrate her un-birthday, why can't I celebrate my half birthday?!

This dessert is so underrated.  In fact, after making a double batch, all I can think about now is pudding.  I want to eat it everyday, smear it between cake layers, make trifles, lick the bowl and the spatula, find it hiding in my dimples when I look in the mirror.  Pudding makes me feel like a wee one again.

Happy Everything.

Buttermilk Chocolate Pudding
Makes about 3 cups (6 - 1/2 cup servings)
(Adapted from Smitten Kitchen and my Dad)

Ingredients

30 (1/4 cup) grams cornstarch
100 grams (1/2 cup) sugar
1/4 tsp salt
240 ml (1 cup) buttermilk*
480 ml (2 cups) whole milk
170 g (6 ounces) dark chocolate, chopped
5 ml (1 tsp) vanilla extract









*If you don't have buttermilk on hand, simply add 4-5 tsp of white vinegar or lemon juice to a measuring cup and add enough whole milk to make 1 cup total.  Let stand for 10 to 15 minutes and then whisk to combine.

Method

In a medium saucepan, whisk together the cornstarch, sugar and salt while slowly adding the buttermilk and milk in a steady stream.  Whisk slowly at first and then quicker to ensure no lumps form.

Whisk vigorously over medium low heat for about 5 minutes until the cornstarch has cooked properly and thickened.  You may notice the buttermilk begin to curdle a bit at first - fear not!  Keep whisking away and soon you will have a smooth, thick consistency.  

Add the chocolate and whisk until it is incorporated.  
Remove from the heat and stir in the vanilla extract.

Evenly distribute the pudding among whatever cups you'd like and either place plastic wrap on top to prevent a skin from forming or refrigerate the pudding for about 5-10 minutes and then grate dark chocolate right on top of each pudding (this way the chocolate doesn't melt).  Refrigerate for at least 3 or 4 hours.  Top with whipped cream before serving.

Bourbon Butterscotch Pudding
Makes about 3 cups (6 - 1/2 cup servings)
(Adapted from David Lebovitz)

Ingredients

60 g (4 tbsp) unsalted butter
180 g (1 cup) brown sugar
5 g (1 tsp) salt
21 g (3 tbsp) cornstarch
625 ml (2 1/2 cups) whole milk
100 g (2 large) eggs
14 g (1 tbsp) bourbon
1 tsp bourbon vanilla bean paste

Method

Melt the butter in a medium saucepan.  Swirl the pan as the butter foams and then browns.  Add the sugar and and salt off the heat and stir so the sugar soaks up the butter.  

In a separate bowl, whisk the cornstarch with about 1/4 cup of the milk until there are no lumps.  Add the mix back to the rest of the milk, along with the beaten eggs.  Pour the milk mixture into the saucepan and whisk well to incorporate all of the ingredients.  Return to pan to the stove and cook over low heat, stirring constantly until the pudding thickens.  I like to switch over to a heat proof spatula and scrape the sides and bottom of the pan to make sure there are no lumps.

If the mixture starts to curdle at all, switch back to a whisk and stir vigorously - don't fret!  The pudding should become smooth again.  You can also adjust the heat if it seems to be too high.

When the pudding is thick, remove the pan from the heat and stir in the bourbon and vanilla.  Strain the pudding and then evenly distribute it among whatever cups you'd like. Cover the top of each pudding with plastic wrap to prevent a skin from forming.  Alternatively you can refrigerate the pudding for 5-10 minutes and then grate some dark or white chocolate on top to prevent a skin.  Refrigerate for at least 3 or 4 hours.  Top with whipped cream before serving.