Sitting in the fridge

Snack time.

Bah humbug. I’ve been failing a lot these days.

Okay it wasn’t a failure, it was just that for one, I’m not really into pudding based desserts and second, the graham crust kind of collapsed (but that’s what happens when you make a crust out of graham in the form of a tart).

Pardon the melancholy, but at times I wonder why I bake. Do I bake because I’m lonely- to fill up times of confusion and anxiety? Baking allows me to pour all my thoughts into a singular focus and action. With the control and ability to predict the relationship between butter and sugar when whipped, can I say that I love baking because of its expected outcome?
People say it’s good to have hobbies that don’t exist/rely on people yet I wonder if my tendency to bake is a reaction to social isolation. I’m not looking for pity, I know making friends takes time so I’m saying this as matter of factual be it the one who is reading is a family member, a friend or a complete stranger.

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Anyhow, no more contemplation.

Happy birthday, Chris! It’s my brother’s birthday today. We used to call him the ‘Chocolate Monster’ for obvious reasons. I think I now surpass him in the consumption of cacao. I guess this post will go in honor of his twenty year reign of terror- I mean ‘love’- in our household.

If watched the movie, Julie and Julia (yes it’s pretty much all I talk about these days having seen it a total of five times. I feel like it’s the story of my life minus the imaginary friend, the absence of NYC, the husband and the huge fan base. I take it back, it’s nothing at all like my life), there’s one part where she tells her husband,

“Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.”

That it is. May I just add that you have to add corn starch into the mix to make it thick. I guess the screenwriter thought corn starch wouldn’t sound too romantic in a script so they omitted it. =P I was perusing through the Epicurious Valentine’s Day recommended recipes and came across a recipe for chocolate cream pie. A vivid image of Amy Adams spooning dollops of chocolate pudding into a crust in a glass bowl (I should have kept it in its shell), instantly flashed up and I knew this was my next recipe of the week. And the ingredients are pretty basic so all I had to get were the eggs and the milk.

Breakfast slice

Can I just say that after finding out Brit-owned Cadbury was bought by Kraft (rah rah Americans!), I’ve been on a rampage to buy the last few bars of the real English stuff before Kraft starts substituting the one and a half glasses of cream for powdered milk. Anyhow, I bought a bar of ‘Old Gold’ which is essentially 70% intense dark chocolate by Cadbury with the intentions of making the molten lava cake with it again. However I decided to use it for the cream pie and when I melted it, it melted away into a gastronomic poetry. That didn’t make sense but what I mean was that it went from bar to liquid so beautifully: there weren’t any lumps in the pot and the chocolate had a thick glossy, mirror finish.

The only part I really messed up on was that I should have just left the tart shell in the mold rather than taking it out. I decided to substitute the chocolate wafers for digestive biscuits to balance out all the chocolate filling. The shell is too fragile for it to stand alone particularly when the pudding and whipped cream go on top and start pushing the sides over.

Weighing in

The process of collapse

I was already rather annoyed that one part split as soon as I placed it on the cutting board and then it continued to crumble as I poured the filling in. I only continued to get more annoyed as I tried to take a shortcut to sprinkling the cocoa on top which as you can see, turned into a big cloud on top rather than light and powdery. Sigh. As my aunt says, it should be 50/50. She just tried and said it was really good and suggested that I make it into a cookie pudding instead or mini tarts because this one crumbles too easily with the graham crust. If anyone likes chocolate cream pies, I’ll try a different formation, but since I don’t know anyone who does I will archive this recipe for the future.

That's how the cookie crumbles -_- Not happy. Chocolate pudding/cream set aside

If you’re a fan of chocolate pudding, this is for you. I remember as a kid I used to love those chocolate pudding cups for snack. Now I prefer mousse which tends to be less thick and ‘gooey’. This was my first time tasting chocolate cream pie and I must say, the filling is absolutely divine with a rich DARK chocolate (using milk chocolate will be too sweet). However I am uncertain of how this is a ‘beautiful pie’ according to the writers of the recipe- it resembles a glob on top of a curved cookie. I’m also not a big fan of puddings (I prefer a dense wedge of cake) so after having a slice, I felt quite full.

Chocolate Cream Pie breached!

It’s an easy recipe so you have my blessing, try it, but make sure to keep the crust in its bowl/shell/mold. Here’s the link to the recipe I used: Epicurious Chocolate Cream Pie

** Edit: actually after letting it sit for a few hours in the fridge, the moisture of the pudding locks into the crust so it fuses into one dessert rendering it easier to cut and of a better presentation than when I first tried it.

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