Yin and Yang
Franz Kline, 1910-1952
Wotan, 1950
Oil on canvas, mounted on Masonite
55 x 79 5/16″
The Museum of Fine Arts, Houston
Franz Kline Estate, New York
American Abstract Expressionist
Well, now that I’ve jumped on the pudding wagon, I can’t seem to get off. Like the yin and the yang, you can’t have chocolate pudding without the vanilla, so here it is: a heavenly rich interpretation of the classic anytime dessert. The Mexican vanilla is clearly the star here and the reason I use it in nearly every recipe I make is because vanilla originated in Mexico and to this day is hailed as the most flavorful of the vanillas that you can obtain. Here, I used a whole tablespoon to flavor my pudding and the result is mind blowing.
Pour yours into a one-cup mason jar and send the kids off to day camp with it in their lunch packs or for that picnic you’ve been meaning to take.
3 Cups Half and Half
¼ Cup + 1 Tablespoon Cornstarch
1 Cup Granulated Sugar
¼ Teaspoon Salt
1 Tablespoon Mexican Vanilla
Combine the cornstarch, salt, and sugar in the top of a double boiler and whisk until well combined. Add the half and half and whisk until the sugar is dissolved. Over a medium flame, heat the mixture for about 15 minutes, stirring occasionally, until the pudding feels thick and resistant to your whisk or spoon. Stir in the Mexican vanilla.
Pour into your serving dishes, allow to cool to room temperature and then refrigerate for several hours before serving.
Serves 4
