Wed, Jun-15-05, 11:54
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Senior Member
Posts: 141
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Plan: Atkins
Stats: 135/129.5/120
BF:
Progress: 37%
Location: Exton, PA
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Silken Chocolate Pudding
Hi Karen!
I made the silken chocolate pudding from your cookbook the other day, and it turned out really good! I was amazed at how the tofu added depth of flavor.
I have a question about the cooking procedure, though. The part where you have the cream, water, and egg yolks cooking over low heat until thickened -- what does this mean? I was never able to get it much thicker than when it started, and I cooked it for quite a while. I didn't want to turn up the heat for fear of scrambled eggs. Did I not wait long enough? Or is the thickening not very perceptible?
Thanks!
Karin
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