Generally speaking, I’m the guy who shows up to the casual potluck carrying a seven-layer cake with pomegranate seeds individually set into the bittersweet glaze with tweezers. I don’t recommend being that person. As such, I’m here to talk to you about pudding.
Pudding, at least the American, cornstarch-based version, is about as un-tweezery as dessert gets. And it’s got a lot going for it. It can take on a vast range of flavors, from rich chocolate or bourbon to delicate saffron, cinnamon, or jasmine, with a few simple tweaks to the recipe.
from Food52 https://food52.com/blog/25506-how-to-make-pudding
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