Yesterday I made butterscotch pudding from Chris Kimball's Dessert Bible. It was nice and thick when I poured it into the ramekins and stuck them into the fridge, but it thinned out in the fridge and I have no idea why. Here's the process:
Sift 2/3 c. dark brown sugar, 2 Tbsp. cornstarch, 1/8 tsp. salt. Put into pan and pour in the dairy (either 2 c. 1/2 and 1/2, or 1-1/3 c. whole milk and 2/3 c. heavy cream - I used the latter since that's what I had). Heat while whisking, after a couple of minutes add in 1-1/2 oz. butter, stir until it "bubbles and thickens". Take off heat and whisk into bowl where 2 egg yolks, 1 tsp. bourbon and 2 Tbsp. vanilla have been combined. Pour back into pot and heat for another minute.
The flavor was good but I do not understand why it thinned so much. Time elapsed between refrigerating the pudding and eating the pudding was maybe 5 hours. My cornstarch was fresh from the grocery store and the eggs were pretty fresh also. Any thoughts or hints?
Updated 2 years ago | 8
Updated 1 year ago | 4
Updated 1 year ago | 7
Updated 2 years ago | 10
Updated 22 days ago | 2