Just about every single day over here is like an episode from I Love Lucy. I always have a lot of ‘splainin to do.
I blew up the garbage disposal, y’all.
And not for the first time. Oops! I’m pretty sure we all know by now that I’m one hot mess. I totally admit it. (Isn’t Chris a lucky fella?) But is there some reason I should have known NOT to put flour, potato peels, carrot peels, onions or celery in the garbage disposal? Yep. Me either. Here is your public service announcement: Do not put any of these things in the garbage disposal. And for the love of all that’s holy, DO NOT put them in there all at the same time.
Consider yourself warned. It was ugly. I knew I was in trouble when the water started coming the wrong direction, but I’m here to tell you things went south fast. I’m 100% confident that continuing to run the garbage disposal was a good idea at the time. I just wanted everything to go the direction it was supposed to.
It didn’t. My garbage disposal revolted in a vomit explosion of carrot and potato peels, onions, flour, and water like a teenage girl at the after-prom party or an unfortunate night in a frat house. Not that I have any personal experience with that.
With garbage disposal puke dripping from the ceiling and my hair, I cried for help. Needless to say – Dad was mad. Apparently, I created a perfect storm by putting all things bad down the disposal at the same time (I’d made a pot roast) and it said oh hell to the no and that was it. It took two days of Chris plunging, snaking, liquid plummering to finally clear it out and I’m sure y’all will be relieved to know that it’s totally fixed. I also now have a list of things that can never meet the disposal again.
I had to make him some white chocolate pudding to make up for my transgressions. Although, I totally can’t help going into a fit of giggles when I remember how Chris was plunging, snaking, and liquid plummering and the disposal belched and hurled some potato-carrot-flour-onion business into the air. Some landed on his head and oh my….
White Chocolate Pudding
- 3 tablespoons cornstarch
- 1/4 tablespoon salt
- 1 cup heavy cream
- 3 large egg yolks
- 2 1/2 cups whole milk
- 1/2 sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 6 ounces white chocolate chips
- whipped cream and berries for garnish
In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth
Whisk egg yolks into the heavy cream slurry
Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved
Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges
Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined
Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently
When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot
Remove from heat, stir in vanilla bean paste then add the white chocolate chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth
Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin from happening
Cover with the lid and chill overnight or at lest 4 hours
Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier
Spoon into serving dishes, top with whipped cream and fresh berries, if desired
Adapted very slightly from The Kitchn
Note: You can pass the pudding through a fine mesh sieve prior to chilling to catch any pieces of cooked egg if that happened during the tempering process.