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Flavor is good but doesn’t set up. I’m an experienced cook with lots of experience (have worked as a pastry cook in a high volume restaurant) and this recipe misses the mark. I followed the directions exactly and it never got past liquidy, even with an additional 25 minutes in the oven. I guess we’ll drink it for dessert? Frustrating.
I have a sous vide and would like to combine this recipe with the chef steps version which uses extract. Their recipe uses 8oz mason jars filled with 5oz of mixture set in the water bath at 176 for 1 hour. Then chilled similarly. Does this sound about right?
I love every recipe I’ve tried from Simply Recipies. This one however sadly did not work for me. I followed the directions and my pudding seemed to separate into a liquid bottom and a very loose pudding on top. I’m so sad!!
Do you take it out of the water bath immediately or is it okay for it to cool down in the water bath?
Hi Jess, good question! Given that the instructions didn’t indicate to let the pudding cups stay in the water bath, I’m assuming that you take them out.
Thanks. I did that. The consistency was great but this is sugary as hell. Idk if it’s because it’s Caribbean brown sugar, but Even after 24hrs of refridgeration, one bite felt like diabetes
I haven’t made this yet, but I wanted to throw something out there for those having trouble with their pudding separating: I often make a custard in a bain marie. Although the original recipe says (as all bain marie recipes do) that the water should go halfway up the sides of the bowl, I find that the texture of the pudding changes considerably at the water line – creamier below, denser above. As a result I now set the custard bowl in water up to the level of the custard. Yes it takes ages to bake, but it’s worth it!
Growing up Butterscotch Pudding was my absolute favorite! My mum would also beat the egg whites with castor sugar and add to the top before cooking. No need to tent with foil. The blend of butterscotch and meringue is so good.
My pudding didn’t firm up like I’d like but every bite I heard my self saying, “OMG,” it was so good. I think I’ll make it and can it to give out as Christmas presents next year.
My pudding was firm on top but when I broke through the top, it was like caramel sauce on the bottom. Mixing the top with the bottom helped a little but it was more sauce like than pudding like. What may I have done wrong?
Rosalind, I’m sorry to say I’ve never encountered that problem making this. I’m not quite sure, but will look into it. ~Garrett
A great and easy way you can ensure that the pudding cooks evenly:
1. Instead of using the oven, get a large pot (preferably a dutch oven).
2. Place the ramekins inside, and fill with enough water to go up the sides of the ramekins halfway.
3. Take the ramekins out, and boil the water.
4. Once the water reached boiling point, lower heat to a simmer and place covered ramekins (if you don’t have ramekin lids you can just cover them with aluminum foil) and place the lid on the pot.
5. After 7 min, turn off the heat and leave the pot untouched for another 7 min.
6. Remove ramekins.
This method only lets you make 2~4 ramekins at a time, but the results are perfect every time :)
I followed the recipe but I used light brown sugar instead of dark brown sugar. I ran out of whole milk so I used 50 heavy cream and 50 fat free milk for the portion calling for whole milk. When I added the dairy mix to the sugar mix, the sugar carmelized and hardened. Eventually most of the hardened sugar melted back into the dairy mixture. But there was one chunk size of a quarter that I had to take out. Where did I go wrong?
You didn’t do anything wrong really. You do need to add the milk slowly and not all at once, otherwise the sugar will seize. Pudding takes practice to know what it looks like at different stages. ~Garrett
I don’t have a stove oven but I do have a toaster oven & I wanted to know if this recipe can be made in a toaster oven. I also want to know how cooking varies for all baked foods (including meat etc) when baking in a toaster oven as opposed to a traditional oven. Thanks!
Hi Tania, I don’t cook with a toaster oven so don’t know what to tell you. ~Elise
Made this for a dinner party. Baked puddings is small shot glasses instead of large ramekins. Acutally made 20 three-bite servings. Topped with a dollop of home-made whipped cream and was absolutely devine.
I loved this so much, that I made it again- this time for my dad…weird thing is, this time it didn’t set at all- it stayed liquid, never got that flan-like consistency…chilled it overnight even. What do you think could have happened? I baked it for the correct amount of time – had it tented with foil, rotated the pan halfway through…etc.
Probably needed a bit more time in the oven. If you baked it on a cold or wet day that can make all the difference. ~Garrett
I had to cook it for a LONG time too! I don’t think it is my oven but, could be I suppose. I was wondering if you didn’t get the stovetop mixture hot enough (scared of curdling) would that make it more difficult to get the pudding to set? I did end up with a bit of a crust which I think means I did overcook it a tad. I really need to find a good candy thermometer. Any suggestions?
Yes, you overcooked it. You have to trust in the slight wobble when you check it. ~Garrett
This looks like an excellent dessert to whip up and I really want to make a batch… but am having trouble finding Kosher salt. They don’t stock it in the stores from where I’m from.
What exactly is Kosher salt? Can I use sea salt, Maldon etc (as recommended in the previous butterscotch cookies recipe)?
Or could I just skip the salt altogether?
I think you need the salt to accentuate the sweetness. If you use Maldon, I would sprinkle it on top of the puddings once they are finished. As for Kosher, it’s a coarse grained, processed salt. ~Garrett
I made those yesterday. After 75mn of baking they still seemed somewhere between liquid and wobbly, but after a whole night in the fridge they turned perfect.
The top wasn’t smooth, more “foam” like, but given the amount of foam I made while whisking with the yolks, it does not surprise me. (And I didn’t have any fine mesh sieve so I had to skip that part. I guess that pouring the mixture through the sieve also helps to remove the bubbles and makes the result smoother.)
Many thanks for the recipe. :)
I made this in one big bowl. I forgot to tent it in the oven. The top didn’t look smooth but underneath all was creamy and delicious! Loved it. Thanks for the recipe!
In case anyone was quietly questioning the need to tent with foil, I can tell you that you really need to! Rather than ramekins I used a glass baking dish, which extended the cooking time, which caused me to get impatient and remove the foil. I’ve not yet tried it, it smells divine, but it ain’t as pretty as the picture in this recipe.
Hey Jeanne, yes the directions are very specific for a reason. Ha ha. Not following may affect the appearance. However, the taste should still be fine as long as the milk hasn’t been curdled. ~Garrett
How would I make this without the cream? I have nearly everything but I simply cannot get the cream.
I’m sorry, but you need the cream for this recipe. You can try it with something else but I cannot say what the results will be. ~Garrett
My grandmother made the best butterscotch pies when I was a little girl. I have many of her recipes, but couldn’t find her butterscotch pie.
Do any adjustments need to be made or the quantities of the ingredients changed or baking time? I want to bake one with my little granddaughter when I visit at Christmas. She loves to cook and has little aprons for every holiday.
Yes, making a pie is a whole different recipe. Not sure what you would need to do for that aside from pre-baking the crust. ~Garrett
Little Ol’ Grammy