Recipe by Manami
This contains both "butter and Scotch"! Found it in Cottage Living, April 2007 edition. This pudding looked very interesting and was a different way of presenting an "old" idea. Chill time is 4 hours or longer - that is if you can wait longer! It is best if you make the nuts ahead of time.
Top Review by Queen Dana
This is the best butterscotch pudding I've ever made and probably the best I've ever eaten. The instruction were easy to follow and I thought the use of a food processor was really helpful. DH loves butterscotch pudding so I'll be making this again.
- 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 or 3 tablespoons unsalted margarine, cut into 4 pieces, softened
- 2 teaspoons vanilla extract
- 2 -3 tablespoons Scotch whisky (preferably a strong single malt)
BUTTERED PECANS for garnish
- 1⁄2 cup pecans
- 1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
- 1 pinch salt (optional)
Directions See How It's Made
- MAKE PUDDING:.
- 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.
- 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.
- 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.).
- Return pudding to food processor; pulse.
- Add butter, vanilla, and Scotch; pulse until well blended.
- 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, with buttered pecans.
- MAKE BUTTERED PECANS: (MAKE THESE FIRST).
- Line a plate with a double layer of paper towels, and set aside.
- 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.
- 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.