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Saturday, February 21, 2009

Real Butterscotch Pudding

The Altitude Adjustment Section
I have been on a quest for butterscotch-flavored products, which do not contain artificial butterscotch flavoring. This is not as easy as you might think. So I was very excited when I found this cool recipe for an old fashioned butterscotch pudding in a lovely book I just discovered call Retro Desserts by Wayne Harley Brachman. Once again, it's from the Southside Public Library and should be back on the shelves in a week or so.

1/2 cup cornstarch
3 cups milk divided
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3/4 cup lightly packed dark brown sugar
3 tablespoons unsalted butter
1 tablespoon bourbon

In a medium bowl, whisk together the cornstarch into 1/2 cup milk. Let rest for one minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a medium saucepan over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk to the simmering point. While constantly whisking, slowly drizzle hot liquid into the egg mixture. Return the pan to the heat and keep mixing till tiny bubbles boil up for 10 seconds. Now remove from the heat, strain mixture, and pour into 6 small serving bowls. Place a circle of waxed paper over the top of each pudding to stop a skin from forming. Let cool for one hour then refrigerate until chilled.