Many people don’t bother to make homemade pudding any more, what with instant pudding and cook and serve puddings readily available on the market shelves. The thing is, pudding is one of those things which can be just as easily made “from scratch” as with a mix. With Butterscotch Pudding, you’ll notice a difference in color with homemade, as the store-bought mixes have the additions of artificial colors to make it more pleasing to the eye.
Chef and dessert cookbook author, David Lebovitz has an AMAZING recipe for Butterscotch Pudding and I just had to try it. If the addition of the whiskey is offensive to you, eliminate it, but I will tell you it adds greatly to the taste. I will say, the only “issue” I have with this pudding is the texture, which is a bit grainy, even after repeated attempts to make it. But, the texture wasn’t enough to stop me from saying this is a “must try”.
This pudding is very easy and quick to make and is absolutely delicious, especially served warm! Serves 6.In a medium sized pan, melt: 4 Tabl. Butter (brown slightly for richer flavor) Whisk into the melted butter: 1 cup packed Dark Brown Sugar 3/4 teaspoon coarse sea salt Whisk into the pan: 2 cups whole Milk Combine in small bowl: 1/2 cup Whole Milk 2 large Eggs 3 Tabl. Cornstarch
When the milk is hot, stir a small amount into the egg mixture, whisking so it does not curdle. Add the egg mixture back into the pan (this is called tempering and helps to adjust the eggs to the heat so they won’t curdle). Continue to cook until the pudding comes to a boil and thickens. Continue to cook for 2 minutes after the boil.Pour the pudding into 6 small serving bowls, or one larger bowl. If you like the “skin” that forms on top allow to cool as it, but if you don’t, press a piece of plastic wrap down on top of the pudding. Allow to cool on the counter for a bit, then place in the refrigerator.