Martha Bakes Season 3 Episode 4 Puddings

Martha Bakes season 3 episode 4, titled "Puddings," explores the world of classic and modern pudding recipes. Martha Stewart, the host of the show, starts the episode by introducing the concept of pudding, which is a dessert that can be both sweet and savory. She explains how to make a basic pudding mix and shares some tips on how to flavor it with different ingredients.

The first recipe featured on the show is a classic vanilla pudding. Martha starts by whisking together sugar, cornstarch, salt, and milk in a saucepan and heating it until it thickens. She then adds vanilla extract and egg yolks and continues to cook until the mixture coats the back of a spoon. The pudding is then chilled and served with whipped cream and berries.

The second recipe is for chocolate pudding, which Martha makes by adding cocoa powder and bittersweet chocolate to the basic pudding mix. She also adds a splash of brandy to give it an extra kick. The pudding is then chilled and topped with whipped cream and chocolate shavings.

Martha then moves on to savory puddings and shares a recipe for cornmeal pudding with lardon and spinach. She starts by cooking lardon (a type of French bacon) in a skillet and then adding spinach, garlic, and thyme. The mixture is then combined with cornmeal, milk, and cheese and baked until it sets. The result is a delicious and hearty dish that can be served as a main course or a side dish.

Next, Martha demonstrates how to make a coconut tapioca pudding. She starts by soaking tapioca pearls in water and then cooking them in coconut milk with sugar and salt. She then adds vanilla extract and coconut flakes and lets the pudding cool before serving it with sliced mango.

For the final recipe, Martha prepares a modern take on the traditional bread pudding. She starts by making a custard using eggs, cream, sugar, and vanilla extract. She then adds torn bread and bakes the mixture until it sets. Once cooled, she cuts the bread pudding into squares and serves it with a warm caramel sauce.

Throughout the episode, Martha shares useful tips and techniques for making perfect puddings, such as using a double boiler to prevent the pudding from burning and chilling the pudding in individual ramekins to speed up the cooling process. She also suggests creative ways to serve and present the puddings, such as garnishing them with fresh fruit or layering them in a trifle dish.

Overall, Martha Bakes season 3 episode 4 is a delightful exploration of the world of puddings. Martha's expertise and enthusiasm for the subject make the episode both informative and entertaining, and viewers are sure to learn some new and delicious recipes to try at home.