Real Butterscotch Pudding Recipes

CREAMY BUTTERSCOTCH PUDDING

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

BUTTERSCOTCH PUDDING

Steps:

• In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

REAL BUTTERSCOTCH PUDDING

Steps:

• MAKE PUDDING:.
• Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
• Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
• Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat.
• Place cornstarch and salt in a food processor, and pulse to blend.
• Turn mixture out onto waxed paper.
• Place granulated sugar and egg yolks in food processor, and blend 1 minute.
• Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
• Add cornstarch mixture, and pulse a few times to blend.
• Pour hot mixture very slowly through food chute while processor is on; pulse.
• Pour mixture back into saucepan.
• Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
• Return pudding to food processor; pulse.
• Add butter, vanilla, and Scotch; pulse until well blended.
• Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
• Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
• Serve cold, and garnish, with buttered pecans.
• MAKE BUTTERED PECANS: (MAKE THESE FIRST).
• Line a plate with a double layer of paper towels, and set aside.
• Toss pecans in small skillet over medium heat.
• Cook, stirring constantly, 1 minute or until lightly toasted.
• Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
• Remove from heat, and stir in salt, if desired; turn out onto paper towels.
• Cover with another double layer of paper towels, and pat to remove excess butter.
• Let cool to room temperature.
• Store nuts in airtight container at room temperature up to 3 days.

BUTTERSCOTCH PUDDING

Steps:

• Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
• Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
• Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
• Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.