For Vanilla Pudding
1 1/3 cup sugar
10 tablespoons cornstarch
8 cups whole milk
2 cups heavy cream
8 tablespoons unsalted butter, cut into bits
4 whole vanilla beans or 2 tablespoons pure vanilla extract
For Candied Kumquats
8 cups fresh kumquats, about 2 lbs.
2 cup water
4 cups plus 4 tablespoons sugar
Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk, cream and vanilla. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter. Divide among glasses and chill, uncovered, until cold, at least 1 1/2 hours. Thinly slice kumquats crosswise with a sharp knife, discarding seeds. Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 8-10 minutes. Stir in kumquats and simmer gently 15-20 minutes. Let stand at room temperature. Spoon over puddings
Recipe Courtesy of The Jewels of NY for Sunday Suppers
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