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Wednesday, June 18, 2014

Silky Butterscotch Pudding

This pudding is naturally Gluten Free!

I think our whole family loves butterscotch whether it’s in
pudding form, indulgent sauce for ice cream, or
little clear butterscotch candies which really helps with dry mouths. I always have some at choir practice, and in my concert folder, (of course the trick is to keep it lodged in the side of your mouth all the while singing and not swallow it whole or choke!)

Butterscotch really doesn’t have anything to do with being Scottish. Food historians have several theories regarding the name and origin of this confectionery, but none are conclusive. One explanation is the meaning "to cut or score" for the word "scotch", as the confection must be cut into pieces, or "scotched", before hardening when making candy or confections.
The fragrance of the butter and brown sugar is intoxicating, then adding the vanilla cream is enough to make us want to just get a great big straw and slurp it all up. It really defies any worthwhile description.

This recipe can be used for individual ramekin puddings, one large bowl, or is perfect for pies and tarts.
Silky Butterscotch Pudding: 
Equipment needed:
Silicone/rubber spatula
Small offset spatula
Small sauce pan
Medium saucepan
Small bowl
Medium bowl
Fine mesh strainer
Plastic food wrap
Small ramekins

  • 1 ½ cups whole milk
  • 1 ½ cup heavy whipping cream
  • ½ vanilla bean, slice the bean lengthwise and using the back of the knife scrape out the seeds, you will use both pod and seeds
  • 5 Tblsp cornstarch
  • **scant ½ teaspoon Kosher salt, **If using table salt, cut the amount in half
  • 4 large egg yolks, you can freeze the whites for another purpose
  • ½ stick pure butter, cut into 1/2 inch pieces
  • ¾ cup brown sugar, firmly packed
  • 1 teaspoon pure vanilla extract
  • Optional:
  • whipped cream

1. Pour the milk and cream into the small saucepan, and add the scraped vanilla bean seeds and pod. 

Whisk to break up the cluster of seeds (they will break apart more as mixture heats up). Heat over medium heat, whisking occasionally, until the mixture simmers. Turn the heat off, cover the pan and steep the vanilla milk for 20 minutes.

2. Stir the cornstarch and salt together in the big bowl. Place the egg yolks into the small bowl, set yolks aside.

3. Have your fine mesh strainer handy. In the medium saucepan melt the butter over medium heat, add the brown sugar and slowly whisk continuously. 

When the sugar has melted, whisk vigorously to form a smooth butterscotch paste. Let the paste boil for 1 minute, whisking continuously. Pour the vanilla cream into the butterscotch pan SLOWLY, whisking continuously. 

Slowly because the cream will bubble up and spit some, adding it slowly reduces your chance of being burned.
a.) Bring the butterscotch mixture back to a simmer over medium heat, whisking continuously. 
b.) Remove from heat and pour 1/3 of it into the bowl with the cornstarch and salt. Whisk well, then... 
c.) Pour it back into the saucepan, whisking continuously, and vigorously to break up and dissolve any lumps. 
d.) Now pour this mixture back into the saucepan with the remaining butterscotch mixture, whisking very well. 
e.) While still whisking, return saucepan back no the heat and bring the pudding back to a boil. Boil for 1 minute while whisking as the pudding thickens.

a.) Remove from the heat and pour about 1/3 into the bowl with the egg yolks, whisking all the while. This tempers the eggs so they don’t all scramble! You will still finds small bits, but you will be straining them out. 
b.) Pour the yolk mixture back into the pudding saucepan and bring pudding back to a boil for about 30 seconds, whisking constantly. Remove it from the heat and stir in the vanilla extract whisking vigorously.

6. Place the fine mesh strainer over a clean medium bowl, pressing and stirring the pudding through the strainer into the bowl. 

You will always see little scrambled bits, (even top chefs have them-it’s inevitable!). 

Rinse and dry the silicone spatula, turn the strainer on to it’s side over the bowl and scrape the pudding that’s stuck onto the bottom into the bowl.

 7. Divide pudding between ramekins, 

or leave in one bowl, and cover every surface with plastic wrap to prevent the top of the pudding from forming a skin. Refrigerate immediately for a minimum of 4 hours, as you want the pudding to be very cold. Top with fresh whipped cream if you desire.

Technically, this pudding will normally last 4 days refrigerated. Except at my house, it doesn’t last a day!
Debbie Wells - The CrossRoads Baker
Categories  Brunch  Christmas  Desserts 
 Easter  Halloween  Hanukkah  Holiday
 Kids  Misc. Dessert  Pies  Puddings
 St. Patrick's Day-Dye it green!  Thanksgiving 
 Vegetarian  Yom Kippur  pudding 
 gluten free  butterscotch
North American : United States : Southwestern

Yield: 8-10 servings
Rating: 5*
Difficulty: Easy