Hi! So I was looking for a butterscotch pudding recipe the other day and went with the easiest I could find: http://www.marcussamuelsson.com/recip...
I used the recipe as a guide, subbing extra corn starch for the heavy cream and browning the butter in the hope that I'd get a sharper flavor. It came out fine but it wasn't exactly butterscotch.
Anyone know how to get a strong butterscotch flavor? Should I have browned the sugar and butter together? If so, to what extent? And if that's indeed what I should have done, isn't it just caramel? Some suggest adding molasses - any thoughts on that?
Is there any hope or has the artificial flavor of butterscotch candy ruined me and set inauthentic/unreasonable expectations?