Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Friday, February 5, 2010

Vanilla Pudding (Variation: Butterscotch Pudding)

This is a really good pudding. I tried to make this pudding before and since I was scared to let the pudding come to a boil (as instructed in step 2) the pudding was more of a chocolate soup. Tasty, but not pudding.

So here is my advice for this recipe. When making the cornstarch original recipe you have to let the pudding come to a boil. Bittman suggests that this will take 5 minutes, but for me it took closer to 8 or 10. For cornstarch to thicken correctly it must be heated past 203°, so really boiling in this recipe is necessary.

My other thought is that while I thought the butterscotch flavor was outstanding at the beginning of this recipe (I was tasting through out), I chose to use my very best vanilla at the end and the flavor frankly out weighed the delicate butterscotch flavor that I had created in the beginning. Lesson learned here? Use vanilla like the recipe calls for, but don't reach for the "good" vanilla, instead use the cheap stuff.

HTCE p.950
HTCEV p.884
Full Recipe, just substitute brown sugar for white sugar

1 comment:

  1. Good point about the boiling temperature--I've had the same problem when I tried to hurry. You're right--it takes mine more like 8-10 minutes, too. But it's worth it!


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