If you came here looking for a TWD post on butterscotch pudding, I am sorry to disappoint you. There is just way too much holiday baking to be done for me to squeeze in pudding also. Pudding can't be put in a gift bag so that rules it out for this week.
Also, I have been making the most amazing butterscotch pudding for a number of years now. It comes from a New York restaurant called Drovers Tap Room and the pudding was a signature dessert there for a long time. It requires no cornstarch and is baked slowly in a bain marie, producing the silkiest pudding ever. I just can't see going back to the cornstarch method after knowing the Drovers version. The NY Times published the recipe a decade ago and I've been making it ever since. You can find the recipe here.
Merry Christmas, everyone!
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1 comment:
I didn't care for the pudding either.
It was way to mild.
Now today's cheesecake....that is an altogether different story.
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