A diversionary tactic with inclusionary goals has been to pay occasional attention to the “National Day of...” lists; playing along propels me to make dishes and desserts that I’d otherwise overlook or ignore. As variety is destined to spice up our lives, the gimmick asks little of me, but I’ve not been as invested in it lately. Ah, but Friday September 19 was National Butterscotch Pudding Day, and I was ready for it.
Mixed results over the years did not dissuade me from once again using the New York Times Cooking recommendation for the base pudding. This latest attempt lacked structural integrity—the pudding-like consistency was mysteriously absent—but the flavor was still there. I finally decided to just throw out that NYT recipe, though, so that I’m not tempted to try—and fail again with—it in the future.
"Butterscotch Budino with Caramel Sauce," by Frank Bruni of New York Times Cooking; adapted from Dahlia Narvaez of Pizzeria Mozza, Los Angeles.
"Vanilla Bourbon Salted Caramel," from Jennifer and Trevor Debth. [Published 22 April 2015]
Useful guidance also found in "Stabilized Whipped Cream," from Alyssa Rivers of TheRecipeCritic.com. [Published 02 November 2023]
No comments:
Post a Comment