Introduction: 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...

Step 1: 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

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

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

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

Scoop out the proto-pudding and put it in the serving cups.

Step 6: Final Evaluation

After the pudding spent about ten minutes in the fridge, I got impatient, and tried the pudding.

Since I didn't have any cornstarch on hand, the mixture was gloopy. Lots of 'unabsorbed' milk.
It was sweet, and buttery, but you couldn't taste the radish at all!

I decided to try and salvage the situation.
I put everything back on the stove, and turned the heat up high.
I grated about 5 more radishes, and added them along with a tablespoon of flour to the heating concoction. After simmering for a few minutes, I repartitioned it into individual servings, and popped it into the fridge.

Now the pudding was smooth, and had a bold radish flavor!

I think next time, I'll use a lemon-butter, or toss in a half cup of lemon juice to complement the radish flavor.