Cooking the starch flavor out

Discussion in 'Professional Pastry Chefs' started by jellly, Jun 22, 2017.

  1. jellly

    jellly

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    I am testing a butterscotch pudding recipe and I love the flavor except for a lingering starch flavor/texture I get at the end.  I remade it today and stirred it at a simmer for 2 1/2 minutes, but I still notice the starch.  The ratio of starch seems fine, because it isn't as thick as pastry cream.  What am I missing?  2 1/2 minutes at a simmer should be long enough.
     
  2. chefwriter

    chefwriter

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    What kind of starch?
     
  3. jellly

    jellly

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    Cornstarch.
     
  4. laurenlulu

    laurenlulu

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    More egg yolks
     
  5. flipflopgirl

    flipflopgirl

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    I became a huge fan of the blog prolly a decade ago .
    The author is a huge fan of butterscotch and as I am kinda partial to it as well I saved the blog to my favorites.
    Well I never got around to making it but the recipe is still there.
    Maybe she she shares some sort of magical trix lol.

    Currently on my IPad and am hopeless when I try to post a link but let me know and I will gladly try a cut and paste.

    mimi

    OT but is that a wedding dress I see on Lauren?
    ;)
     
  6. jellly

    jellly

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    I've never seen that blog, flipflopgirl, thank you.  It looks great.
     
  7. laurenlulu

    laurenlulu

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    @flipflopgirl HA! Why yes, I have been removed from the meat market. LOL Life is beautiful.
     
    flipflopgirl likes this.
  8. Chrisopotamus

    Chrisopotamus

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    I don't see a link to the recipe. Re-share? :)