Pudding, Pudding, Pudding. Is very similar to my last post, ice cream….whoops, sorry! Well that doesn’t make pudding any less good. Am I right?
This pudding caused multiple bowls to be scraped clean!
I promised a comparison. So here we go. Chocolate versus Butterscotch, but that’s not what I meant. I was talking about difference in methods. If you read ahead to the recipe you will see that they are very different. For the chocolate pudding they had you mixing in the thickener (cornstarch) in towards the beginning and cooking it until it thickens. For the butterscotch pudding you made the butterscotch and added the milk to that, heating it. You waited until the end to add the thickener. To thicken it you use egg yolks as well as cornstarch and just dumped all of the milk/butterscotch mixture into the thickener and stirred. It immediately became thick. That was one of my most satisfying cooking experiences. It felt so good to see it become so thick as I stirred it.
And we are back! Now let’s talk taste and texture. They both had excellent taste. They were rich and flavorful and absolutely heavenly. Obviously they tasted different, I intended to make them that way. Hence the chocolate and butterscotch flavor differences…
The texture is where the difference was very noticeable. The chocolate was smoother, a bit thinner, but not so thin that it wasn’t pudding any longer, it was still thick enough to be a good pudding. The butterscotch was in turn thicker.. Because of the eggs the butterscotch was also richer and more custardy.
Overall I liked the butterscotch pudding better because of the richer, fuller texture.
1/4 cup (30 grams) cornstarch
1/2 cup (100 grams) sugar
1/8 teaspoon salt
3 cups (710 ml) whole milk
6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
1 teaspoon (5 ml) pure vanilla extract
Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin stream at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla.
If you’re concerned about lumps: Run mixture through a fine-mesh strainer.
chill until it is cool and set, about 2 to 3 hours.
Put plastic on top of the pudding and smooth it gently against the surface before refrigerating.
12 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar (3 1/2 oz by weight)
1/2 cup packed dark brown sugar (3 1/2 oz by weight)
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon lemon juice
3/4 teaspoon table salt
1 cup heavy cream
2 1/4 cups whole milk
4 egg large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum (I skipped this)