Baking

As I experimented making tuile with egg whites, chestnut flour and olive oil this morning, I had egg yolks leftover. Thanks to wssmom, to test her amazing martini recipe, I also had many Meyer's lemons on hand. So I thought I would use all these ingredients in a pudding as well. And while I am not happy enough with the olive oil tuile outcome yet, I am really delighted with this pudding experiment. My 3 m's, my musketeering trio of Meyer, maple and muscovado, weave together for quite the flavor medley. I have added Italian chestnut flour for just a touch of its unique flavor. An earlier version, where I tried more flour, resulted in dense muffins. Just the small amount of one tablespoon of flour works really well to make for a super moist pudding. If you don't have chestnut flour, then a different almost Indian pudding direction would be to use corn meal, which would add a grainy texture. This pudding is super easy to make and worth doubling the recipe. I hope you will try it out and let me know what you think.

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