Picture of Kitchen Pervesions: Radish Pudding.
I bet that title got your attention, huh?
Kitchen Perversions is all about experimental cooking.
This is what happens when a bored mathematician with a penchant for frugal gourmet cooking has radishes that are about to go bad...
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Step 1: You will need...

Picture of You will need...
All measurements are approximations

Sugar (one cup)
Salt (1/4 tsp, 'pinch')
Milk (two cups)
Butter (2 Tbsp)
Egg (one) whisked

A pot
A spoon
A fork/whisk
Small cups to put the pudding in. I used my silicone cupcake cups- I suggest you pick up a few; they're good for a lot of things- holding seasonings, making small dessert cups, etc

Step 2: Soften the radish

Picture of soften the radish
Grate the radish (i used two), and put it along with the butter in the pan on high heat.
When the butter's melted, keep stirring, and count slowly to 30. Add the sugar, lower the heat a bit (should now be medium-high), and stir until the mixture is smooth.

Step 3: Add the milk

Picture of Add the milk
Add the milk, and cook on medium-high to medium heat.
While the milk heats through, whisk the egg

Step 4: Add the concotion to the egg

Picture of add the concotion to the egg
once the milk starts to simmer, lower the heat immediately (should be on medium to medium low, now)

do NOT add the egg to the concoction.

Add a tablespoon of the warm concoction to the egg, and stir.
Repeat until the volume of the whisked egg doubles (so in the cup is one part egg, one part concoction)

Then, add this to the simmering milk.

Step 5: Portion, refrigerate

Picture of portion, refrigerate
Scoop out the proto-pudding and put it in the serving cups.
This is really interesting. Thanks for describing the taste! I love radishes, but I can't say I'd ever think to make a pudding of them!
jehan60188 (author)  jessyratfink6 years ago
that's what kitchen perversions is all about- mixing up flavors and cooking techniques to get something... less than real.