I doubled this recipe except I used only 4T of cornstarch and light brown sugar. I read all the reviews first and also browned the butter as one reviewer suggested for a deeper flavor. I mixed everything together before heating it up and added the cornstarch with the sugar and salt. I stirred it frequently and ended up with a smooth, lump-free pudding. Many reviewers thought the sugar was excessive, but I did not. It was good, just not great. I wanted a darker, deeper, richer flavor and I think that's where the dark brown sugar will come in. Perhaps even some molasses. Better of course than a box but fell short of my expectations. My own fault for not having/using dark brown sugar and/or molasses. I'm thinking even cooking/browning the sugar as a separate step to carmelize it further for a darker, richer even almost smoky flavor would really put this over the top. I will make it again in the future and report back.
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I doubled this recipe except I used only 4T of cornstarch and light brown sugar. I read all...