Question: How many licks does it take to get to the center of a Tootsie Pop?
Answer: Ah one…..ah two…..ah three….Three.
The age-old question prompted by the 1970’s commercial for Tootsie Pops now has a definitive answer. Researchers from New York University developed an experiment that simulates the amount of licks it takes to get through the one centimeter of candy to get to the center.
The real answer is more than three. I knew that owl cheated with his bite. It was 1000. See an article from the consumerist here.
Thai Style Crème Caramel and Ma-praao Kaew (Crispy Coconut Candies)
This was a dessert made for one of our Gourmet Club dinners where we had a Thai theme.
The creaminess of the dessert works well with the sweetness of the coconut candy.
Thai Style Crème Caramel
Makes 4 servings
1 cup good quality coconut milk
1 Tbsp sugar
1 Tsp vanilla
1/4 cup (or more) maple syrup or table syrup
A pinch of salt
A little coconut oil, canola oil or other healthy oil
Green food coloring
Preheat oven to 350 degrees. Lightly grease ramekins with oil.
Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla, and coconut milk. Add 2 or 3 drops of food coloring. Stir until well combined.
Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir – syrup will naturally remain at the bottom of the ramekin.)
Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan – until water reaches 1/4 way up the side of the ramekin.
Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, and then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm – it’s delicious both ways!)
To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard
Ma-praao Kaew (Crispy Coconut Candies)
Makes 12 servings
2 cups Shredded Coconut Meat
1 and 1/4 cup sugar
1/2 cup water
Mix the sugar and water together.
Heat and bring to a boil.
Boiler the water off to a thick sugar syrup.
Add the shredded coconut, lower the heat and continue stirring until all the liquid has gone
Let cool, using a teaspoon, take out ball shaped lumps of the mixture and place them on a drying tray to cool.