Brilliant Geniality Advances

Where is the genius? How can I find a real and modern genius? When someone become a genius? These are some questions I hear frequently. And I met personally a person considered genius by several university professors. I am talking about one of the present academical genius: my friend Ralph Teixeira, Ph.D. in Mathematics at Harvard in 1998, and today working as a researcher at PUC-RIO and at IMPA, in Brazil. But what qualifies him as a "genius" for me? His distinctive results achieved. Three times in the International Mathematical Olympiad he almost won a bronze medalm with 48.56% in 1985 and award two gold medals in 1986 and 1987, the last perfect and ranked 1st (see IMO link). But I he started as a baby when he learned by himself to read and write, as told by his mother. Then he was always in the forefront and progressively become to all class a long way off.

To be a brilliant mind someone can start early or... late?! Einstein is one of the best known genius ever. His history is quite different from the one I just presented. He was a normal. He was not a bad student, but with good to very good school marks (see Lectures in Physics). His geniality grew up after a lot of study. The case is the same I mentioned before, but in this case, later.

Condensed Pudding Recipe (with Variants)

This is "the one". The best dessert I know! I will present the recipe and some variants, that changes its softness and sweetness, but not so much the taste. Start with the traditional (before the "" symbol in each parenthesis). Very easy. Serves eight.

Blend all the ingredients for 2 minutes to get it smooth (use a blender):

• condensed milk (14 oz)(whole opt light)
• milk (14 oz opt 28 oz)(whole opt light)
• (opt sour cream instead of milk or mixed)
• eggs (2 opt 3, rule: one egg for each 14 oz liquid + 1)
• (opt corn starch)(1 tbsp)

Then, make caramelized sugar in a round mould:

• powdered sugar (1 tbsp opt 2 tbsp)
• (opt water)(1 tbsp, but less than sugar)

Heat the sugar until reach caramel point (and then mix with water). If you make this in a pan, caramelize the mould. When the mould become caramelized, just pour the blended mixture and water bath in hot oven, for 40 to 50 minutes, 330-360ºF (180º C).

Test for doneness by sticking a clean fork or knife and it comes out clean. Let it cool down. Remove the pudding from the mould and place it in a serving plate. Easy.