orange and blueberry pudding

Custard the usual way with *egg blended directly into *milk and *cream with emersion blender, no fussing with separating, tempering and such, all that is nonsense. Scant *cornstarch for backup thickener. Orange flavor by grated orange *rind, cut *segments and *blueberries added to the wine glasses separately and not cooked. *Sugar, *vanilla, *salt.

The first time I made pudding from a box by adding milk and it thickened by itself by heat and then more so by cooling and resulted in something delicious, I thought, "This is magical." 

"Magicians do such things as this." 

"Chefs are basically magicians who know many spells." 

That's what I thought.

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