Brown has once again created a challenge. Well, it’s more than just brown, it is shapeless and almost without visual texture. What is it about comfort food that is so hard to photograph? Colors and props help with the process. This time I decided to go with a muted tone in an effort to make the subject stand out. My hope was to make the light brown color of homemade butterscotch pudding contrast against the other colors and textures.
Mood played a part in the photo setup too. I seem to have fall on my mind even though it is weeks away. It probably has to do with advanced scheduling for blogging and thinking about my trip to Germany this October. I’ve done a lot of photos with bright, summery, and white backgrounds lately. It seem appropriate to bring in blacks and browns.
Why did I make butterscotch pudding in the first place? It was for my husband’s birthday. He really enjoys pudding and knew it would be another treat to put a smile on his face. It sure did. The pudding disappeared so quickly I even made a second batch. Plus the first batch was a little thin so I wanted to do another one to have a thicker consistency.
How does it taste? It has a light butterscotch flavor that is almost caramel in a way. It is quite different from the flavor of store-bought butterscotch sweets or candies. The pudding is rich, silky, and comforting. I foresee trifles and parfaits made with it over the holidays. My head is filling with many possibilities. For now it is simply devoured with a spoon. Oh, and check out Peanut Butter Ice Cream that is another one of my husband’s favorites also enjoyed with a spoon.
- ½ cup firmly packed light brown sugar
- 1 tablespoon light corn syrup
- 2 tablespoons unsalted butter
- 2 cups plus 3 tablespoons whole milk
- ¼ cup cake flour
- ¼ teaspoon salt
- 5 egg yolks
- ½ vanilla bean, split lengthwise
- ½ cup heavy whipping cream
- 1 teaspoon rum
- Bring brown sugar, corn syrup, butter, and 3 tablespoons milk to a boil over medium heat, stirring constantly to prevent scorching.
- Reduce heat to low and simmer until slightly thickened, about 2 minutes. Remove from heat and cool for 5 minutes.
- Put hot butterscotch syrup, remaining 2 cups milk, flour, salt, and egg yolks in a blender. Blend until smooth.
- Pour mixture into a saucepan and add vanilla bean. Slowly bring to a boil over medium heat, stirring constantly. It will become very thick. Boil for 30 seconds.
- Press pudding through a fine mesh sieve/strainer into a medium bowl.
- Scrap the seeds from the vanilla bean and add seeds to the mixture. Discard outer bean.
- Add cream and rum and whisk to combine.
- Lay plastic wrap directly on top of pudding to prevent a skin from forming. Cool to room temperature then chill thoroughly, at least 4 hours.