Prep 10 mins
Cook 10 mins
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.
- 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)
- 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.
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.