Butterscotch Pudding

by Caterina Borg, Good Food Gourmet on June 1, 2012

I love puddings, creams and custards of any kind…it’s an English thing which largely influenced my love for these types of desserts while growing up in Australia.

A stove- top custard is one of the easiest things to make, and makes for a quick and always delicious dessert anytime of the year. It’s a great warm dessert in the winter over a slice of cake right out of the pot and in the summer serve it chilled in pre-portioned ramekins with huge dollops of whipped cream. In previous posts, I have made both vanilla and chocolate, but was recently asked by my friend Donna to make a butterscotch version.

I had not ever made butterscotch pudding before but had always seen recipes for it online. So I went looking for a great recipe and found one on a blog called Taste Food. I did tweak the recipe a little to increase the creaminess and the overall butterscotch flavor of the custard. This cooks up beautifully and does not have that glue-y or gloppy texture that some custards have. If you happen to eat a custard and it tastes like that, it is a sure sign that they are cutting corners because using a lot of cornstarch usually means that they are not using enough eggs/egg yolks.

This is a great go to dessert when you’ve got the kids screaming for something different and you need to throw something together quickly. It comes together in a snap and can be served all by itself, over cake, over brownies, over fruit…or just over anything.

Butterscotch Pudding (makes 4 large or 6 small portions)

1 cup whole milk (I decreased from 1-1/4 cups)

1 cup heavy cream (I increased to 1 cup from 3/4 cup)

6 yolks (I changed this from 2 eggs)

3 level tablespoons cornstarch, sifted

½ stick salted butter

1 cup dark brown sugar, packed

1/2 cup brown sugar, packed (I added)

2 tablespoons maple extract (I added, deleted vanilla and changed quantity)

Before you begin to make the custard, have all the ingredients measured out because it comes together very quickly. Add the butter, light and dark brown sugar together in a medium sized pot and start melting them together. Add yolks, cornstarch and maple extract together in a bowl and whisk well until there are no lumps then set aside.

Heat milk, cream together in a medium sized pot and temper into the egg yolks along with both sugars, then whisk everything together.

Pour all of this back into the same pot that the milk/cream were in and whisk until thickened over moderate heat, about 7-10 minutes. Pour into individual ramekins, cover with plastic to prevent a skin from forming and chill or serve directly over cake for a truly sinful treat.

 


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