Butterscotch Pudding II
Adapted from David Lebovitz
Author: Epicurus.com Kitchens
Recipe type: Dessert
Serves: 4 to 6
- 4 Tablespoons butter, salted or unsalted
- 1 Cup packed dark brown sugar
- 3/4 teaspoon coarse sea salt
- 3 Tablespoons cornstarch
- 2 1/2 Cups whole milk
- 2 large eggs
- 2 teaspoons Scotch whiskey
- 1 teaspoon vanilla extract
- whipped cream
- Cocoa Mixture
- 1 Tablespoon cocoa powder
- 1 teaspoon powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
- In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth (there should be no visible lumps of cornstarch), then whisk in the eggs.
- Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
- Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
- Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, whisk vigorously.
- Pour into 4 to 6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
- Garnish with whipped cream and Cocoa Mixture.
- Mix the ingredients thoroughly and use them to dust puddings or cakes. Add the mixture to a sieve to sprinkle lightly on the dessert.