I've already forgotten what got me thinking about butterscotch pudding. The difference between butterscotch and toffee is that they are cooked to different temperatures. Both are butter and brown sugar, but butterscotch is cooked to 220 (soft crack) and toffee is cooked to 300 (hard crack).
Butterscotch Pudding
2 egg yolk
2 oz light brown sugar
1/2 oz molasses
2 T cornstarch
1 1/2 c milk (skim works)
1/8 t salt
1/2 t vanilla
2 T butter
This didn't come out with the exact flavor i wanted. The texture and thickness were awesome, but I added too much vanilla. Maybe try 1/4 t next time. Also, the butterscotch taste was strange. Maybe next time try using all dark brown sugar and hopefully the color will turn out okay.
I could basically taste the molasses (apart from the brown sugar) and the molasses tasted raw.
Butterscotch Pudding
2 egg yolk
2 oz light brown sugar
1/2 oz molasses
2 T cornstarch
1 1/2 c milk (skim works)
1/8 t salt
1/2 t vanilla
2 T butter
This didn't come out with the exact flavor i wanted. The texture and thickness were awesome, but I added too much vanilla. Maybe try 1/4 t next time. Also, the butterscotch taste was strange. Maybe next time try using all dark brown sugar and hopefully the color will turn out okay.
I could basically taste the molasses (apart from the brown sugar) and the molasses tasted raw.
No comments:
Post a Comment