Blake Makes

Puddings have sort of gone out of style these days, regarded by most as a child treat. Instead as grown-ups, we eat the adult versions of pudding like creme brulee or pots de cream. When I saw Dori Greenspan’s recipe for real butterscotch pudding, I knew I had to make it. Flavored with single malt scotch, this is one pudding that’s not for the kiddies!

As a child my hands down favorite dessert was my mother’s puddings, that she always served in these green glass dessert cups. She made it often and made a great vanilla and chocolate pudding. Any flavor was fine with me, but I adored her butterscotch pudding.

This however, is definitely not my mom’s recipe! This recipe is for true butterscotch, made using Scotch whiskey as the flavoring. Dori suggests using a high quality single malt scotch in the pudding. I used Glenlivet 12 year in mine. The scotch gives this pudding a smokey flavor that definitely elevates it to an adult dessert.

Although very creamy and rich on it’s own, I took Dori’s suggestion and topped the pudding with buttered pecans and whipped cream. Talk about decadent…wow this is one great pudding!

Real Butterscotch Pudding

source: Baking: From my Home to Yours Dori Greenspan

1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1 3/4 cups whole milk, divided
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons granulated sugar
3 egg yolks
3 tablespoons unsalted butter, cut into 4 pieces, softened
2 teaspoons vanilla extract
1 tablespoon Scotch whisky (preferably a strong single malt)
Garnish: Buttered Pecans (recipe below)

1. 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. 2. 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.

3. 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.)

4. Return pudding to food processor; pulse. Add butter, vanilla, and Scotch; pulse until well blended.

5. 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, if desired.

Buttered pecans
Great over puddings, ice cream, or buttered biscuits, these are quick to make and good to have on hand.

MAKES: 1/2 cup (enough for 6 servings of Real Butterscotch Pudding)

1/2 cup pecans
1 tablespoon unsalted butter
Pinch of salt (optional)

1. Line a plate with a double layer of paper towels, and set aside.

2. 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.

3. 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.