What makes a pudding a pudding and not a custard? This seems to be the big question. A pudding is thickened with cornstarch (or something similar) and a custard is thickened with eggs. What, then, is it called if it has both? Chow.com tells me that makes it a cream pudding.
Hence today’s recipe is for Rhubarb Cream Pudding.
You’re welcome for the history lesson on cooking terms. I had to look it up myself. Now we’re all smarter.
This recipe comes in two parts, then combined. There’s stewed rhubarb and there’s a cream pudding (notice I got the nomenclature correct). We’ll do the rhubarb first because it’s not as picky, timewise.
Stewed Rhubarb
3 cups rhubarb, chopped (1/4″ – 1/2″ pieces are fine)
3/4 cup sugar
2 tablespoons cornstarch or arrowroot
Combine the above ingredients into a heavy bottomed pot and turn it on low. Yes, I know there’s no liquid in it. That’s why it’s on low. The rhubarb juices will soon escape the stalks and provide the needed liquid. Simmer this concoction together until the juices have thickened again and the rhubarb is tender.
Add: 1 teaspoon vanilla
Set aside while you make the cream pudding base.
Cream Pudding
You’ll need a second heavy-bottomed pot for this. (If you only have one such pot, use it here and a lighter one for the rhubarb). In your pot (saucepan) mix:
1/3 cup sugar
2 tablespoons cornstarch or arrowroot
1/4 teaspoon salt
Stir them together and slowly add:
2 cups milk (go for something with some cream in it, at least 2%)
When blended, turn medium heat and stir constantly until the mixture begins to thicken. Allow it to boil (while stirring) for one minute. Turn the heat off. Pour a few tablespoons of this mix into a glass bowl (at least 1 quart size), where you have already placed
2 egg yolks
Whisk the mixture into the egg yolks, then add more of the mixture, just a bit at a time, until about half of it has been combined with the eggs. Then dump all of it, eggs and all, back into the saucepan, turn the heat back on, and boil and stir for one minute. Remove from heat (again) and add:
2 tablespoons butter
the Stewed Rhubarb
Combine thoroughly and pour into bowls to chill. Makes about 8 servings.
You might wonder why that little two-step of mixing a bit of pudding into the eggs at a time. This is to prevent the egg yolks from cooking prematurely and causing your cream pudding to have a bunch of little yellow flecks. Trust me. It is a bit fiddly, but it’s totally worth the extra step.
For the record, my mom used to pour all this into a baked pie shell and call it Rhubarb Cream Pie. It was delish, but I try to live without empty calories, so I figure the pudding version is perfect for regular use.
Yum. This is one of the best parts of rhubarb season.
Erin says
Ah. My ice creams, then, are frozen puddings!
This sounds delicious. I must try it.
Valerie Comer says
It gets complicated, doesn’t it!