This recipe has a lot of potential but it's not one I'll be making as a stand-alone dessert in the future. It is far too rich and sweet to eat by itself except in very small amounts. For that reason I think it would be a good filling for a small tartlet, the kind one sees at tea parties. I'd garnish it with toasted coconut or perhaps slivered almonds. It would make a perfect little bite. Now, having said all that, the reason this recipe is getting 4 stars from me is the consistency. It's not as smooth as pudding made only with cornstarch. I imagine the eggs are added for richness and color but the final texture is slightly grainy. I used a whisk when cooking. Once the pudding began to thicken it turned briefly into a very lumpy mass. I reduced the heat and whisked vigorously until I achieved my desired consistency, added the vanilla and butter, continued whisking, and the pudding became smooth. The slight graininess is not unappetizing but it's not really creamy like a pudding made from cornstarch alone. Finally, the color is a lovely pale caramel color, not the bright "pumpkin" color I'm used to in commercial butterscotch pudding but I only mention this for those who might care about color and presentation.
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This recipe has a lot of potential but it's not one I'll be making as a stand-alone dessert in...