0:00
- Who wants some pudding?
0:05
Eddie, you want some honey pudding?
0:07
- [Eddie] I think I may.
0:08
- Okay, well, I'm fixing to show y'all how to make it,
0:10
and it's so easy and it's so good.
0:13
So, I've got some egg yolks, I've got honey,
0:17
I've got a little corn starch, and I've got milk.
0:19
And after it gets thick,
0:21
I've got some vanilla flavoring to add to it.
0:24
So I am gonna put my cornstarch in there,
0:30
and now I'm gonna add my liquid,
0:37
so that cornstarch can get mixed up real good,
0:39
and I'm gonna kind of slowly, slowly do that, y'all,
0:44
'cause I don't want any lumps or clumps.
0:47
But cornstarch, if you use cornstarch versus flour,
0:54
because cornstarch does not have a tendency
1:00
All right, now I've got my three egg yolks
1:02
and I'm gonna go ahead and add those to the cold,
1:14
rather than having to temper it real slowly.
1:22
I'm gonna beat those up real good.
1:26
Listen to me and Theresa just a sniffing.
1:30
Somebody told me yesterday that the pollen count
1:35
was the highest it's been in history
1:40
of them keeping track, and I'm telling you what,
1:44
the pollen is so thick,
1:47
I was gonna sit down on the porch out there yesterday,
1:51
Eddie, and you could see all our cushions,
1:55
everything soaked with pollen.
2:00
I mean, I could rub it and see it on my hands.
2:05
Okay, so I got that, y'all.
2:09
So now I'm gonna add the rest of my milk
2:16
and we're gonna let this come to a boil
2:21
and let it boil for about one minute
2:25
and then we are gonna have to put it in the refrigerator
2:31
for a couple hours and let it cool.
2:34
Okay, here goes the honey.
2:37
See, these are all ingredients
2:39
that you've probably got in your pantry.
2:41
Who doesn't have milk?
2:42
Who doesn't have honey?
2:45
Unless you live somewhere
2:47
where eggs are $15 a dozen. (laughs)
2:53
our chickens have finally started back laying.
2:58
They didn't lay hardly anything over the winter.
3:02
Okay, so here we go, and I've got this on low
3:05
and I'm gonna cut it up to about medium,
3:09
and I'm gonna whisk it the whole time
3:13
because I don't want scrambled eggs, I don't want lumps.
3:18
I want it to be pure silky.
3:21
Okay, y'all, it's been boiling for one minute
3:26
and now I'm gonna add like a teaspoon of vanilla
3:30
that Eddie and I made (laughs) that's so good.
3:40
And now I'm gonna transfer this to a glass bowl, y'all.
4:01
The reason you wanna take it out of the pot
4:03
is because, first of all, you want to use
4:06
a heavy pot, you know,
4:11
so it won't stick or scorch or anything like that.
4:16
And I'll tell you what, out of all the cookware
4:18
that I've had made for me over the years,
4:22
this was my favorite.
4:25
This is the best cookware
4:28
because my mother had cookware like this
4:31
and y'all probably all know the name of it,
4:35
but over the years it got less and less quality.
4:41
So when we started picking out cookware for me,
4:45
I wanted to go back to that cookware
4:49
the way it was originally, the good, good stuff.
4:55
Out of all the cookware,
5:03
All right, now I'm taking a piece of Saran Wrap,
5:07
and pressing it down on that.
5:10
And that's because a film
5:15
will come on it if you don't cover it,
5:19
and you don't want a film,
5:20
'cause then you're gonna have to try
5:21
to beat that up and all that.
5:23
But so, I finally figured out the reason it didn't sell
5:28
was people didn't want to have to fool
5:30
with cleaning the copper on it.
5:33
And I mean, it's so easy.
5:35
You can cover your copper with ketchup and get a scrubby
5:39
and it'll clean it right up, and it's so pretty
5:45
All right, so I think I might put this,
5:47
let me see if I got room in the drawer,
5:49
'cause these drawers are staying good and cold.
5:57
I think I can make room for it.
6:08
I love refrigerator drawers.
6:11
So, we're gonna let that chill
6:16
for a couple of hours and then we'll come back to it.
6:20
All right, y'all, I am ready to finish up
6:25
with our honey pudding.
6:28
And look, see, I put that piece
6:32
of Saran Wrap over it
6:34
so it kept it nice and smooth.
6:43
It's just gonna be creamy
6:54
Oh, it looks so good, and I'm putting it
6:56
in my grandmother's Depression glass dessert glasses.
7:01
So all we have to do now is we're just gonna sprinkle it
7:06
with some graham cracker crumbs.
7:10
And the recipe actually calls for dry roasted peanuts,
7:16
but all I have is my sea salt,
7:21
so I'm gonna sprinkle a few of those on there
7:25
and we are gonna have some honey pudding.
7:35
Doesn't it looked delicious, Eddie?
7:36
- [Eddie] Mm-hm, really creamy.
7:53
It almost has a little alcohol taste.
8:02
I want you to taste it
8:03
because it tastes like some kind of liquor.
8:14
It's interesting, though.
8:16
You may like it, and you may not.
8:20
You know, I don't always know,
8:23
but I do want Eddie to taste it and give me his thoughts.
8:39
- [Eddie] I don't taste alcohol.
8:44
- [Eddie] It's the...
8:45
I mean, I can definitely taste the honey in it.
8:50
I'm wondering if it's the vanilla.
8:54
I don't know, and like I said, it's interesting.
8:56
It's not overpoweringly sweet.
9:07
I love the silky smooth of it,
9:10
but, you know, it's a quick, easy dessert
9:14
and you can kind of fluff it any way you wanna fluff it.
9:17
How's that? (chuckles)
9:19
Love and best dishes.
9:21
Not bad for quickies.
9:23
The longest part is chilling it.
9:29
Love and best dishes. (laughs)
9:34
Hey, y'all, it's Paula Deen.
9:36
Now, if you enjoyed this video, be sure to like it
9:39
and click the subscribe button as well as the notification
9:43
and bell to be alerted when I post a video.
9:47
Love and Best Dishes Y'all.
