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.
So, if you are interested and intrigued to find out how Butterscotch Pudding is meant to taste, check out this recipe.
Prep Time: 10 minutes Cooking Time: 15-20 minutes
Yield: 6-8 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove saucepan from heat and stir in vanilla.
- 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’).
- Let sit at room temperature for 1 hour; refrigerate for at least 2 hours, and up to 3 days.
- Serve topped with some sweetened whipped cream, topped with some turbinado sugar or some caramel bits (Skor bits). Yum!
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