Today’s WordPress prompt asks a simple question: “What foods would you like to make?” For me, the answer isn’t about the main course. I feel pretty confident there. I’m proud of my chili recipe, I make a killer jambalaya every New Year’s Day, and I can handle steaks and ribs on the grill. My palate is good enough that I can improvise, adding seasonings and spices to make most dinners pretty tasty. But when it comes to the final course, dessert, my confidence evaporates.

My apprehension goes way back. I have a distinct memory from childhood of wanting to impress my family, including my visiting grandmother, with a batch of homemade chocolate pudding. In my youthful ambition, I noticed my grandmother drank something in the morning that looked rich, creamy, and perfect for my pudding: buttermilk. Yes, I used buttermilk in the chocolate pudding. It did not go over well. My “Buttermilk Chocolate Pudding” went down in family infamy, and I think a part of me has been scared of making dessert ever since.

I suppose I came by it naturally. My mom’s famous chocolate pie was, bless her heart, more like chocolate soup in a crust. It seems a fear of baking might just be in my DNA.

But I’m ready to change that. I’d like to be as good at making dessert as I am at the rest of the meal. I want to conquer that final course, and I have two specific quests in mind.

First, I want to master my all-time favorite: a true Key Lime Pie. Living in Florida, it’s easy enough to buy one from the store, but it’s rarely the real thing. Most use standard Persian lime juice, which just isn’t the same. I want to make one from scratch with a perfect graham cracker crust and the unique, aromatic juice of actual Key limes. I want to create the authentic taste I love.

And after that, I want to tackle crème brûlée. This one isn’t for me; it’s for my wife, Daryl. It’s probably her favorite dessert, and I’d love to be able to make it for her—to get that perfectly smooth custard and master the art of torching the sugar on top into a flawless glassy shell.

So, that’s what I’d like to make. It’s more than just learning a recipe. It’s about exorcising the ghost of a buttermilk pudding past, creating something authentic and delicious, and making a favorite dessert for someone I love. The culinary adventure continues.

Copyright © 2025 Doug DeBolt