On Tue, 8 Feb 2011 11:19:46 -0500, "Felice" >
wrote:

>
> "Dave Smith" > wrote in message
> . com...
> > On 08/02/2011 10:30 AM, Felice wrote:
> >> Thank you all for your "Go for it" advice. The outdated chocolate cooked
> >> up
> >> just fine, the pudding was delicious, and I woke up this morning.
> >>
> >> But you know what? I still prefer My-T-Fine, because it develops a nice,
> >> leathery skin on top, and I serve it in wide, shallow soup dishes for
> >> maximum skin.
> >>
> >> Then I dig a hole in the center and pour in heavy cream and, working from
> >> the center out, enlarge the hole as I eat and add more cream as needed.
> >>
> >> There's an art to it.
>
> > You can avoid the skin by laying plastic wrap on the surface, but I
> > suppose you wouldn't be interested in that tip if you like the skin.
>
> You keep your plastic wrap off my pudding, Dave. The skin is the best part!
>
I'd like the recipe *you* used, Felice! Even the quickie pudding
recipe with cornstarch (posted here a couple of weeks ago) develops
skin... maybe it's not as thick as you like, but it's still skin.

--

Today's mighty oak is just yesterday's nut that held its ground.