Butterscotch Pudding
This pudding is smooth and creamy. It is comfort food. We love butterscotch pudding, especially while it is still warm. No need for a dollop of whipped cream, but you can do that if you like.
The other day, we cheated and used a box of pudding mix. I was tired, and it was late, and we thought it would be very good. It tasted horrible when compared with our homemade version.
Ingredients
1/2 c. dark brown sugar
1/2 tsp. salt
3 Tbs. cold water
1 c. whole milk
1 c. heavy cream or evaporated milk
3 Tbs. cornstarch
2 eggs
3 Tbs. butter
1 tsp. vanilla
Directions
In a small bowl, whisk the eggs and cornstarch together very well. Mix until smooth. Set aside.
In another bowl, mix the whole milk and heavy cream or evaporated milk together. Set aside.
In a heavy bottom saucepan, combine brown sugar, salt, and water. Cook and stir over medium-low heat until the sugar melts and dissolves. Bring to a rapid bubble. Cook for 5 to 6i minutes, but do not stir. Do not walk away from this, as you need to make sure the sugar does not burn. It should begin to have that carnalized aroma and the temperature should be about 240°.
Whisking constantly, slowly pour the milk and heavy cream into the brown sugar mixture. Be very careful because it will sizzle and splatter.
Cook and stir over medium heat until the mixture comes to a boil. Turn off the heat.
Whisking the eggs and cornstarch mixture constantly, slowly pour some of the brown sugar mixture into the beaten eggs. Do not stop stirring the eggs, or they will cook and scramble. Slowly pour the egg mixture into the brown sugar mixture, whisking constantly.
Place the pan over medium-low heat. Stirring constantly, cook until the mixture comes to a bubble and begins to thicken. Then switch to a spoon, so you can scrape the bottom and sides of the pot. Cook and stir until the pudding comes to a boil. Cook for 1 minute. Remove from heat.
Stir in butter and vanilla, mixing until the butter is completely smooth and incorporated into the pudding.
Serve either warm or pour into serving bowls and cover with plastic wrap. Refrigerate 4 to 6 hours.
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