Butterscotch Pudding

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The past few recipes I have tried for the blog are all from books. This is a little surprising for me since I depend more on the internet than on books for ideas. But now, I am beginning to pay a little extra attention to the books that I already own or the ones I bring in from the library. I feel like I should look first at my collections and try to cover a little more of it before I look for recipes from the net. Not sure how long the feeling is going to last, but I am determined to enjoy it while it lasts.

So, here I am, with a recipe from a very favorite book of mine. Another pudding recipe from Clio Goodman’s book, Puddin’. I have been making way too many puddings and though I am a big fan of the book, it might be taking the back seat for a little while.

This recipe covers three bases for me. Its perfect for this week’s Blogging Marathon where the chosen theme is Kid’s Delight – Family favorites. It also fits the bill for Cooking from Cookbook Challenge  event. Enjoy the dessert and read on for the recipe.

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Ingredients:

Butterscotch sauce: 

  • 100 gms butter (1 stick)
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Pudding:

  • 2.5 cups milk
  • 2.5 cups heavy cream
  • 6 tablespoons cornstarch (cornflour)
  • 2 tablespoon brown sugar
  • pinch salt
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • Butterscotch pudding from above

Method:

  1. Make sauce: Melt butter in a thick bottom pan until its golden brown, about 3 minutes. Add cream, sugar and salt. Bring it to a boil, stirring till the sugar is dissolved and the mixture thickens, about 5 minutes. Take off the heat and stir the vanilla in. Set aside.
  2. Make Pudding: In a thick pan, whisk everything except vanilla extract and the butterscotch sauce, until no dry lumps remain. Cook, whisking all the time for about 8-10 minutes, until the pudding starts to thicken or when the whisk leaves a shadow when you lift it from the surface). Take off the heat and whisk in the vanilla extract and the warm butterscotch sauce in 2-3 batches. Cool for 10 minutes and chill for at least 2-3 hours before serving.
  3. The recipe serves about 10 people.

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This post is a part of the Kid’s Delight – Family Recipes, guest hosted by Sandhya this month.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

12 thoughts on “Butterscotch Pudding

  1. Rajani, the pictures are stunning!..I know we tend to become obessed with certain things..and your puddings surely fall under that..I am sure the dessert will be a super duper hit!

    Like

  2. What beautiful clicks! Not a butterscotch fan, but this pudding does look so tempting enough not to let my hands go off it… I have also been trying to run through my books for recipe ideas though the net is still a faster way to getting things done… :)

    Like

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