Can you believe that the first day of Spring is this week? And that Easter is right around the corner?

To me that means wonderful longer, lighter days with a touch more warmth in the air. It also means daffodils– lots of them, and I love daffodils.

I have been waiting all year for Spring, because besides all of those things, I am anticipating the publishing of my first book. (Here is the trailer!!) And that book means something else really exciting to me. My book tour! The planning is still happening, but check in tomorrow and I will let you know how things are shaping up.

But in the mean time, I am still here, taking care of poor little Coco. Um, please don’t ever let anyone tell you that a tonsillectomy is “no big deal.” I will spare you the details, but it is indeed, a VERY “big deal.” I made her this homemade vanilla pudding this weekend, and I had the highest hopes that she would actually eat it (she doesn’t want to eat anything but hot pepperoni pizza, uh, JUST perfect for her throat?) And obviously, she did not eat this- but all the rest of us were licking out of the bowl and couldn’t believe how yummy it was.

Then I cut the tops off of some eggs with a sharp pairing knife, gently pulled the membrane out of the shell and washed them out with very hot water. I then piped them full of the pudding and topped them with a little fresh whipped cream. I thought these would be a lovely Easter treat, or in a glass it is a wonderful dessert for any time. In fact, I think I am going to put small portions in my tiniest Tupperware and put it in Pia’s school lunch. Enjoy!

To make this Vanilla Pudding, this is what you do:

In a saucepan, combine the water and ¾ cups sugar and simmer over low heat. Watch closely and let the sugar melt and swirl the pan as the sugar begins to turn golden. Mean while, bring the cream, milk and ¼ cup sugar to a simmer over low heat.

When the sugar has turned a pale golden brown, add the cream a little at a time (it will froth big time, so be careful!) Stir the melted sugar into the cream until smooth.

Whip the egg yolks, salt and vanilla until pale and thick.

Temper the egg yolks with the hot cream mixture, adding a little bit at a time with the mixer running until all of the cream has been added. Whisk in the corn starch.

Pour the custard base into a double boiler (heat proof bowl over a pot of simmering water) and whisk constantly for 15-20 minutes until the custard has gotten pretty thick.

Now if it is not perfectly smooth, just give it a whirl in the blender on high.

Then refrigerate in a bowl with plastic wrap pressed down over the top of the custard so that the pudding doesn’t get a skin on top. Refrigerate until cold and the pudding has stiffened up further. Spoon it into serving bowls and serve with freshly whipped cream.