This story has a good ending. Sometimes, you just need to know that up front.
Dorie's Split Level Pudding, chosen by Garrett at The Flavor of Vanilla, is a wonderful idea for flavor combiners. You get a layer of vanilla and you dip into a layer of chocolate.
Mine didn't go so well.
I cut the recipe in half. I took some shortcuts. There were some mishaps. I accidentally left out some steps and an ingredient. And it still turned out OK.
If I had done things right, it might have been a fine pudding. But doing things wrong, it was still pretty good.
I used chocolate feves, and the cream (which I heated in the microwave) didn't melt them enough (which I didn't discover until we had them for dessert.) So it was a little like having chocolate slivers in the ganache part. No worries.
Still being lazy, I used the microwave to heat the milk and the sugar for the vanilla layer. I checked it often, stirred it from time to time and was way more vigilant than I normally am. Once the mixture started to bubble a little, I grabbed it out of the microwave and stirred it. That's when the boiling sugar at the bottom of the measuring cup turned it into a volcano of boiling milk and sugar. Which ran over my fingers, the counter, on the drawers, into the drawers, and all over the floor. For a moment, I thought "I should take a picture of this for my post," but then the pain started and I thought "IDIOT! You need to get your hand in ice water." Did I plunge my hand in cold water? Not yet. I cleaned up first. Fortunately, it was my left hand and I'm right handed. It was pretty painful and I spent most of the next several hours with my hand in an ice water bath. I still had a dessert to finish, but I won't kid you, I wasn't too focused. The milk and cornstarch went in out of order. I overcooked the pudding. I totally forgot to add the butter. And it was still good.
Thanks, Garrett, for picking a recipe that can be made with one hand in a bucket of ice. Having my hand in a bucket of ice made it hard to write last week's TWD post, but now you understand why I was abnormally brief.
If you'd like the recipe, check out Garrett's post. But follow the instructions, will you? Don't be like me.