Cooking tends to be far more forgiving, and doesn't typically punish a free-flowing, qualitative, don't-exactly-measure, and make some educated substitutions methodology. Soup going bland? I can add something to fix it. Too spicy? I can fix that too.
Baking, on the other hand, is all about precision and science. Measure. Stir too much give you a flat cake. Stir too little--lumpy flour balls in your cake. Put hot liquid into cold beaten eggs too fast and you're stuck with bastardized scrambled eggs. Do it slowly and the most miraculous custard emerges.
For the record, I did this all by myself. I did not have a baking menehune come in the afternoon to make it for me. However, except for pouring hot cream into beaten eggs, this recipe is extremely forgiving. The size of the loaf of the bread can vary, and the ingredients are very straightforward. And I learned that if ladle hot cream into cold beaten eggs slowly while stirring (and holding your breath and praying), you do not get scrambled eggs.
Next time, I'm doing this with dried apricots and maybe adding a little lemon juice. Or coconut and pineapple. Or maybe I should just quit while I'm ahead.
Click here for the recipe that even I can make well.