Go to the Recipe: Sous Vide Butterscotch Pudding
Haven't tried this yet, but I plan on making some in the upcoming week. I was impressed with the banana pudding and cheesecake recipes for sous vide. I do have one question regarding the % of milk fat in the cream. I was thinking about this when I made the banana pudding recipe, and it also applies to this recipe as well. Isn't 30% milk fat cream more like whipping cream than light cream? I realize the fat content in the various creams falls within a range of milk fat percentage, but 30% seems a little high for "light cream." Would it be better to use whipping cream? Just curious if anyone else has played around with the type of cream in this recipe (or any of the other pudding recipes that call for "light cream" listed at 30% milk fat). Maybe I'll do a test myself....
I generally love chefsteps, but does anyone else find it lame that the recipe uses butterscotch extract?
I don’t know what it is and apparently neither does the chefsteps wiki.
this was amazing!
You guys are so prolific I can barely keep up🙄
Light cream goes to 30% fat. Goes with an organic one and its probably on the heavy side. Whipping cream is 35%.
Hi Guys
it's great what you guys are doing and me as a chef I find your website a very great source of inspiration and learning.
I love the way you do your recipes, I mean the option with "Edit scale&units" it is amazing and makes the life of any one wants to do the recipe much easier.
My question is: I would like to offer my staff in the kitchen similar sheet to make thier life easier especially the ones that are not good with math and calculating percentages. I tried to do it with Excel but unfortunately wasn't lucky. Is it possible to share the formula you have used to create this? (I am not sure if there is some rules and regulations that refrain you from sharing this, if there are such rules then accept my apology)
It would be great if I get an answer.
Super lame.
Also, who keeps light cream on hand?
Hey guys can i good these in a rational oven?if yes at what tempreture?
I made this recipe twice and both times I end up with a rubbery bottom layer(⅓) and a liquidy top tier. Yes I did follow the instructions closely, the only part I think I may have done incorrectly is #4, maybe it wasn't thick enough. Do you have a texture and a temperature range to suggest?
Hi Sam made an excel spreadsheet to copy the functionality of the "Edit scale & units" thing where you can enter a new amount for any ingredient and they will all scale accordingly. If you were after a different feature I might be able to help you with that as well.
Here is a link to the excel spreadsheet
Here is a video where I kind of explain how I did it
Good luck,
Jonathan
@Sam
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Thanks a lot Jonathan
My moms 1970s homemade butterscotch pudding used brown sugar and evaporated milk, not extract. So yummy. She made a meringue pie with it.
I’d like to see a vanilla tapioca pudding recipe here
