Any idea why? Sadly, we cannot have numbered *and* threaded comments. It’s butterscotch pudding without cornstarch for thickening. I made the pudding this morning (it turned out great! All in all, it was a win because it was a very nice presentation (and I covered the top with plenty of powdered sugar before serving). Cook Like We Do in The Wild West For some reason, the cake stuck quite a bit to the parchment (it left most of the top of the cake- just a thin layer of it…kind of hard to explain) when I unrolled it to frost after cooling for 45 minutes. This would’ve really hit the spot tonight. Less coagulation will happen if you let the caramel cool somewhat before adding the milk and cream. I loved the pudding, and might try it again by itself with some sliced bananas . Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. ), and made the caramel just now. Put the egg yolks in a medium bowl. Do you know why this happened? Can You Make Sugar Free Pudding with Almond Milk? The graininess that some commentators have mentioned is most likely not due to the cornstarch, sifted or not, but as Erin R said, the protein in the milk and cream coagulating when it meets the hot, acidic caramalised brown sugar. For the pudding itself I probably should have cooked the sugar a little more, and I only have light not dark brown sugar. Very sweet, very filling and totally yummy. I first tried the simplest approach, using just cornstarch to thicken the pudding. Required fields are marked *. Pingback: Can You Make Sugar Free Pudding with Almond Milk? Dutch baby for breakfast and butterscotch pudding for dessert. In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. I admitted to myself right off the bat that I was not going to share it so I didn’t pour it into individual cups. Place the pudding into serving bowls, or glasses. Flour, Sugar, Milk, Eggs, Butter, Salt and Vanilla. I’m hoarding my remaining small supply of Diamond until I can force myself to pay Amazon’s price. The parchment paper is called “Prime Source”. Thanks. For good reason; it’s a restaurant dessert and restaurants can pull off things scaled up things we find exasperating at home on a smaller scale, with no line cooks and dishwashing staff at our disposal. Hi deb! 705 ALL NEW HOW TO ROAST BUTTERNUT SQUASH EASY, 361 ALL NEW HOW TO MAKE BUTTER COOKIES WITHOUT MIXER, 748 ALL NEW HOW TO MAKE BUTTER SAUCE SPAGHETTI. I poured the heavy cream in because I was afraid it was going to burn but it didn’t splutter so it must have been too early. Where did I go wrong? Just made this with an added tbsp. Enter this old fashioned homey butterscotch pudding, yum. The only salvageable part was the caramel on top, which was an honest tragedy. All Rights Reserved. This will eliminate the possibility of lumps in the pudding. Pour pudding into 6 small cups (I use these glasses) and chill in fridge until fully cool and set, a few hours or overnight. Maybe I didn’t let it bubble enough (8 minutes) but I was worried about it burning. Thanks, Deb!! The City of Los Angeles dragged its feet on the permit that would have allowed the use of the gelato machine, so Dahlia had to come up with another dessert. To be honest, I skipped all of the extras (no salted caramel, no whipped cream/mascarpone), and just enjoyed it in all of its butterscotch-y deliciousness. Thank you! I do have both of your books because I use the recipes from your blog regularly and felt like buying the book was the right way to say thanks :), We can look into comment likes, for sure. Not sure about the whisk vs. spoon; I use a whisk here. I can’t wait to try this recipe with A2-milk as my mother is allergic to A1-milk protein. Temp perhaps? Is it because of the different sugars? You are gifted and I am so happy to ‘know’ you! Please note, I really didn’t use the Mozza recipe in the end for the pudding, I use a tiny bit more sugar, less cream, fewer yolks, a couple fewer steps. a sweet steamed dessert. if that’s what it required — a dessert course that’s either pudding-as-we-know-it or steamed cake and also it can be savory too.