Butterscotch Pudding

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If you were growing up during the 50’s and 60’s, you may recall a bit of a trend in some of the food items that came out of your family’s kitchens … packaged foods based on the ‘convenience factor’.   At that time, there had been somewhat of a revolution in the food industry, resulting in a surge of food products on the market that were based on the ‘mix and serve’ mindset.   And our mothers, who had been raised in a ‘make-it-from-scratch’ era (because that was their only choice) were not accustomed to food preparation being this easy and fast .. and it was always ‘no-fail’   How enticing!     … Instant whipped topping, instant mashed potatoes, instant sauces … and instant pudding!!     I recall my mother serving instant pudding …and my favourite was ‘Butterscotch’.   …never realizing at the time that the real thing was so much better.

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So, if you are interested and intrigued to find out how Butterscotch Pudding is meant to taste, check out this recipe.

 

 

Butterscotch Pudding

Prep Time: 10 minutes                   Cooking Time: 15-20 minutes
Yield: 6-8 servings

Ingredients:

¼ cup (60 mL) cornstarch
½ teaspoon (2.5 mL) salt
2 cups (500 mL) whole milk

3 large egg yolks, whisked

1/4 cup (60 grams) unsalted butter
¾ cup (160 grams) hard-packed brown sugar (light or dark)

1 cup (250 mL) whipping cream
1 tablespoon (15 mL) pure vanilla extract

Method:

  1. Whisk together the cornstarch, salt and whole milk in a large bowl. Ensure that the cornstarch is fully incorporated. Whisk in eggs yolks. Set aside.
  2. In a heavy-bottom saucepan, melt butter over medium heat. When the butter has melted, add brown sugar. Whisk until well incorporated. Cook the butter and sugar – it will be ‘grainy’ at first, but the sugar will soon melt, and the mixture will become more cohesive. Keep on whisking.   The butter and sugar need to be well mixed – smooth and fragrant.   Cook for about 3-5 minutes, constantly whisking … ensuring that it does not burn.
  3. Slowly whisk in heavy cream (it may steam up a bit – be watchful).   Whisk and continue to cook. Some of the sugar may seize into little bits – these little bits will dissolve as you continue to cook. Whisk and cook until the mixture is smooth.
  4. The cornstarch-milk-egg mixture needs to be tempered – – add some of the hot butterscotch liquid to the bowl. You will probably be adding most of the hot butterscotch in order to warm up the cornstarch-milk-egg mixture.
  5. Add the warmed up cornstarch-milk-egg mixture to the saucepan. Continue to whisk and cook until mixture comes to a boil.   Boil (and whisk) for 2 minutes.
  6. Remove saucepan from heat and stir in vanilla.
  7. For the smoothest of pudding, strain mixture through a fine mesh strainer into a glass bowl.   Directly cover the surface of the pudding with plastic wrap (preventing the pudding ‘skin’).
  8. Let sit at room temperature for 1 hour; refrigerate for at least 2 hours, and up to 3 days.
  9. Serve topped with some sweetened whipped cream, topped with some turbinado sugar or some caramel bits (Skor bits).   Yum!

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Questions and comments are always welcome     alex@chilipeppersandpears.com

 

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