January 27, 2006

Butterscotch Pudding

Butterscotch Pudding
Makes 6-8 small servings

2 Tbsp. unsalted butter
1 1/2 cups packed dark brown sugar
4 cups whole or 2% milk
3 Tbsp. cornstarch
1/2 tsp. salt
4 eggs
1 Tbsp. coffee liqueur, optional
Whipped Cream or Cool Whip for garnish

1. Over low heat, melt the butter with the brown sugar. Turn the heat to high and cook until the mixture bubbles. (See first pic below. This took a bit of time to happen. At first I thought there wasn't enough butter, and the sugar would burn, but I closed my eyes and powered through it) Stir in 3 cups of milk and cook over medium heat for about 5 minutes.

Now, here is what they forget to tell you will happen when you add the cold milk to the hot, bubbling sugar. When you add the milk you heard a bunch of "crack crack pop boom bangs" and the sugar gets hard. If you continue to stir and follow the recipe, it should dissolve back into the milk.

2. Anyways, mix a little of the remaining 1 cup of milk with the cornstarch to make a paste. Stir the paste into the remaining milk and add to the pan. Cook over medium heat until it thickens slightly, 8 to 10 minutes. Stir in the salt.

3. Crack 3 eggs into a small bowl, removing the little white cords from the yolk and discarding. Beat the eggs to blend. Pour a little of the hot sugar mixture to the eggs, stirring well, and continue to add the milk mixture until the eggs are warm. (Don't be hatin - If you don't do this step you will end up with scrambled eggs) Whisk the egg mixture into the pudding mixture and continue to cook, bringing to a boil. Stir constantly. Mixture will thicken in about 5 to 6 minutes.

4. Remove from the heat and stir in the optional coffee liqueur. Spoon into 6 to 8 cups or small bowls and chill. Serve cold with whipped cream, if using.