Real Butterscotch Pudding

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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