Butterscotch Pudding
Who doesn’t love Butterscotch Pudding, Ok! No one. This recipe is from David Lebovitz / Ripe for Dessert. The original recipe calls for “Cassonade” Sugar (that you can only find in France), I think that Dark Muscovado sugar, available at Whole Foods to be just as good. You’ll also notice, I add a splash of Scotch whiskey. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy.
Although the name implies it, it doesn’t have to have scotch or whiskey in it, but I find the flavors marry so well that I can’t resist adding a little shot. But as I like to say, “that’s one of the beauty of being an adult: you can make those decisions for yourself”.
But one decision I refuse to let you make is to be one of those people that wants to press plastic wrap on top of the puddings to avoid that delicious, chewy skin that forms on top.
“If you don’t like pudding skin, why are you eating pudding in the first place”?
Serves: 4-6 servings
Ingredients:
4 tablespoons butter, unsalted
1 cup packed dark brown or Dark Muscovado sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 large eggs
2 teaspoons Scotch whiskey
1 teaspoon vanilla extract
Directions:
1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend (whisking) as indicated above.
6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Serve with a dollop of whipped cream (oh yes!) and chocolate shavings (optional). “Always go with the options” you can quote me.
