Butterscotch Pudding

Monday, January 26, 2009

There is no scotch in butterscotch. The name apparently comes from an archaic word for scoring or marking. A kind of hard candy flavored this way needed to be scored while still warm in order to be broken into pieces when it had set up. I make this a couple of times a year and it has developed its own following.



Serves six or seven
4 egg yolks (save the whites for another recipe if you like)
2/3 cup of cornstarch
1 cup of light brown sugar
1 cup white sugar
1 teaspoon salt
4 cups cold milk
2 cups half and half
1 tablespoon molasses
6 tablespoons cold butter
2 teaspoons vanilla
Beat the egg yolks well in a mixing bowl. Set aside for a minute. Put the cornstarch, sugars and salt in a large saucepan and whisk together as best you can. The brown sugar will probably be moist and will resist breaking up. Whisk in a cup of the milk and stir until the mixture is more or less smooth. Then stir in the rest of the liquids. Put the pan on medium heat and stir constantly until the pudding has begun to thicken. This will take five or six minutes. If you have nothing else to distract you, you can turn up the heat, but be careful of scorching. When the pudding begins to tug at the whisk a little, pour a couple of cups into the egg yolks and stir in rapidly, then turn the eggs back into the saucepan. Simmer and stir until the pudding is very thick. You need to stir constantly to prevent clumping and scorching. Don't let the mixture boil. Remove from heat, then whisk in the molasses, the butter and the vanilla. This is delicious hot, but you really ought to let it set up. You may do this in a large bowl or in individual cups. Serve with fresh whipped cream. Occasionally, you come across butterscotch extract. If you do find some, a small amount will bump up the flavor of the pudding, but be careful not to add too much.

posted by Bill Smith at 7:09 PM 0 comments

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