Proof's In the Pudding
Best Butterscotch Pudding
For butterscotch pudding with rich, bittersweet flavor, we made butterscotch sauce by cooking butter, brown and white sugar, corn syrup, lemon juice, and salt together into a dark caramel. We made the process more foolproof by first boiling the caramel to jump-start it and then reducing the heat to a low simmer to provide a large window to take the temperature and stop the cooking at the right moment. To turn our butterscotch into pudding, we ditched the classical (yet time-consuming) tempering method in favor of a revolutionary technique that calls for pouring the boiling caramel sauce directly over the thickening agents (egg yolks and cornstarch thinned with a little milk). The result is the sophisticated bittersweet flavor of traditional butterscotch with less mess and fuss.
Why You Should Buy a Saucier
by Kate Shannon
Mention the word “saucier” in the test kitchen, and you’re in for an earful. The loyalists among us rave that these vessels, which are essentially rounded saucepans with wider mouths, flared walls, and rolled lips, can do everything a conventional saucepan can do—and that their distinct design features make some cooking tasks even easier. These include preparations like oatmeal, risotto, and polenta, where the food is prone to getting lodged in corners and burning, as well as custards and sauces that require frequent stirring.