While researching "how to milk" articles, I stumbled across one common statement. Cow's like to be milked.
Sure they do.
Someone forgot to inform Tilly of this little known-only-to-delusional-farmers-fact.
I don't know if Tilly enjoys the slurping sound of a metal machine or not, but I know that she does not enjoy standing in a stanchion. She does not enjoy having her udders washed, even though the water is warm, nor does she like the towel buffing I give her after her mini-bath. The whole process tends to loosen Tilly's bowels and make our usually mild mannered milk cow a little testy. And there never seems to be enough molasses covered grain to soften her mood or stop up her back end.
So, why do I do this twice a day?
Two words. Pud-ding. With all the milk we've been getting, I've only had one thing on my mind. Pudding. And because I'm a sleep-deprived milk-maid with a bruised and slightly smelly ego, it must be chocolate with a coffee twist.
And that is why I'll be watching the sun rise again tomorrow.
From the underside of a somewhat cranky cow.
2 large egg yolks
1/2 cup sugar
3 Tb. cornstarch
2 cups whole milk
1 cup half & half, or light cream
5 oz. bittersweet chocolate (I like Trader Joe's 70%)
1 Tb. instant espresso powder
pinch of salt
1 Tb. pure vanilla extract
In a large bowl, whisk together the egg yolks, sugar and cornstarch. They won't whisk smoothly, but that's okay.
Combine the milk, cream or half & half, chocolate, espresso powder, and salt in a saucepan over medium heat and stir until the chocolate melts. Slowly pour the chocolate mixture in the egg mixture, whisking constantly. (You may need a little help here.)
Pour back into the saucepan and place back on medium heat. Continue to whisk until the lumps are gone. Cook until thick, 12-15 minutes. Remove from heat and pour back into bowl, or if you like, individual dessert cups/ramekins. Cover with plastic wrap and refrigerate until set, about 2 hours.
Serve with freshly whipped cream.