I don’t bake much, but a few weeks ago we ate out, and a desert by a different name reminded husband of this. I’ve made this recipe of and on for years, and sometimes it comes out perfectly, and other times, not as well.
One thing I notice about it at it’s best is the caramelized crust.
At it’s worse, I notice the temperature of the kitchen can make or break the creaming process, and getting the texture of the batter evenly distributed in the pan.
From Cooks illustrated
They had a nice picture depicting how to know when a stick of butter is right, but I can’t seem to find it within the editing window of time.
ETA here it is!
What I don’t understand is the role of starting with a cold oven.
Anybody have any insights?