How does this relate to Butterscotch Pudding? Well, our dessert was Mango Sorbet and Angel Food Cake, which leaves 12 egg yolks as waste. I couldn't bear the thought of throwing them away so I brought the yolks home and made Grapefruit Curd (6 yolks, now frozen) followed by this Butterscotch Pudding (2 yolks). Are there savory uses for the other 4? Please let me know as my methods of using them up = healthy cooking fail. Those last ones might just die a sad, sad death.
Chef Shuna fish Lydon's Butterscotch Pudding is supposed to be the real deal and it is delicious! Its flavor is a mellowed out version of artificial butterscotch syrups and is similar to caramel, both flavors I love. I don't think I've ever had real butterscotch though so I'm not 100% that I was successful in creating the correct flavor. One of my taste testers, a Butterscotch connoisseur, Kimberly, said it was missing something? I'm guessing it needed more salt and less vanilla extract. Regardless, I won't know until I try the real thing. Anyone want to go have Chef Lydon's butterscotch pot de creme? :)
Her thorough instructions caused me to dirty numerous pots, whisks, etc. but resulted in a creamy, lush pudding...very different than my last pudding i.e. chocolate malted soup. Take her note about whisking continuously seriously. I had been whisking for what felt like eternity, stepped away for 2 minutes to see how long I had to keep going and returned to THICK pudding. This could have been a disaster but I started whisking furiously again and was able to save it from the lumps. All in all I'd say this project was a success!
