Once upon a time I made a resolution to spend less $$ at the grocery.
But that resolution is no match for the raging, judgment-numbing female hormones that drive me to cram any and every available nom into my gaping maw. Can’t help it. THIS IS THE PRICE WE PAY FOR THE MIRACLE OF LIFE.
The ‘mones drove me to the Harris Teeter at 10.30 p.m. on a Tuesday, where I purchased a $5 container of pre-made nanner pudding. Travesty! When all the bottomless pit wanted was something creamy, light, and slightly crunchy, with a thin facade of healthfulness. Something like…
My cousin’s lovely Kiwi wife once made this dish for a party, and it rivaled in deliciousness any of John’s genius ‘trained chef’ foods. It crunched. It squished. It had gushy tart berry cream filling. All in all, an ideal comestible. Perhaps the best thing that’s come out of New Zealand since Lord of the Rings. And the electric fence. And the commercial bungy jump. Thanks, internet!
This is the recipe that yielded the yum-puff featured at the bottom of the post. You can easily make this thing for practically free–especially if the Teet is having their 10.30 p.m. 2-for-1 berry special.
1. I beat the bejeezes out of 4 egg yolks. Here they are in slime booger stage…
And there they are with air in them! Add 2 tsp corn starch, 1 tsp vanilla, 1 tsp lemon juice, and 1 cup sugar (the recipe calls for 1 1/4 cups, but it ended up being a bit sweet for me.)
2. Glop stiff, shiny mixture onto a parchment-lined cookie tin.
3. Smooth into a slightly depressed pile.
A lot like this one. Poor little poot.
4. Bake it at 300 for an hour. CAN YOU WAIT THAT LONG? Then it will come out crispy and crusty like so:
Slide parchment onto a rack and cool. CAN YOU EVEN WAIT THAT LONG? IT’S MADDENING.
5. Whip some cream, chop some berries (or kiwi, if you’re feeling authentic), and pile on top.
And 2.5 seconds later…
Sluuuurp! Spring comfort in a bowl.