These are my mother’s measuring cups.
She only used them when she was baking. But I use these measuring cups for all my baking and cooking needs.
I am a nostalgic cook and feel much connection to the cooking wares I use.
These relics of my childhood are loaded with bittersweet memories of a busy kitchen on the Upper West Side (of Manhattan) where my mother put out equal parts Korean and American classics.
Now it’s up to me to put these measuring cups and spoons to good use in my kitchen. They added an extra dose of nostalgia to my recent batch of homemade chocolate pudding.
Isn’t chocolate pudding the quinessential dessert to take you down your childhood memory lane? Of course, my interaction with chocolate pudding comes mostly from eating Jello pudding out of the box.
So how fancy to make it yourself! But really it’s not that hard to do.
And if you make it yourself, you don’t have to put in those extra ingredients that keep it supermarket-friendly (meaning you can keep it on the shelf ’til kingdom come). Or to keep the pudding from foaming, which I didn’t know was an issue.
Certainly, because you’re making small batches you don’t have the same worries Kraft Foods has. Your main concern is that you will eat all four servings by yourself!
I will say the that the one thing to keep in mind when you are making pudding at home is not to skip the steps that call for the sieve: You’ll sieve the dry ingredients and then sieve the pudding before serving.
That’s for maximum smoothness.
(adapted from MAD HUNGRY)
1 1/2 cups milk
1 cup sugar
3 1/2 tbsp flour
3 tbsp cocoa powder
1 tsp coarse salt
2 tbsp butter
1 egg, beaten
1 tsp vanilla extract
fresh whipped cream, optional
1. Whisk together the dry ingredients and then pass through a sieve.
2. In a medium-sized sauce pan, whisk together the dry ingredient and the milk. Bring to a boil over medium heat and then lower heat to a simmer. Stir with a wooden spoon for two minutes and a half minutes, especially around the edges of the pan. Whisk if needed. Stir in the butter.
3. Whisk 1 tablespoon of the mixture into the beaten egg and return the mixture to the pan. Stir in vanilla extract and cook for another 2-3 minutes to completely thicken the mixture.
4. Strain through a sieve to get out any lumps. Pour into four to six 6-oz. cups and serve. Or cool and chill before serving. If you are chilling first, press plastic wrap directly on top of the pudding to keep a skin from forming.