Best Real Butterscotch Pudding Recipes

REAL BUTTERSCOTCH PUDDING

Steps:

• 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.

REAL BUTTERSCOTCH PUDDING

Steps:

• In a heatproof bowl, whisk together the egg yolks, cornstarch and 1/2 cup of the milk until well blended. Set aside. In a small saucepan over medium heat, combine the remaining 2 1/2 cups milk, the butter and salt and heat, stirring frequently, until the butter is melted. Set aside and cover to keep warm. In a large saucepan, combine the sugar and 1/4 cup water and stir to moisten the sugar. Place over high heat and bring to a boil, stirring constantly. Stop stirring and cook, brushing down any crystals that form on the inside of the pan with a pastry brush dipped in cold water and occasionally swirling the saucepan by its handle, until the sugar turns a deep golden brown caramel. The caramel will have a toasty aroma, and you may see some wisps of smoke. Reduce the heat to low. Gradually and very carefully stir the warm milk mixture into the caramel; the mixture will boil furiously. Cook, stirring constantly, until the mixture is smooth and the caramel is completely dissolved. Gradually whisk the hot caramel mixture into the egg mixture. Return the mixture to the saucepan, set over medium heat and heat, whisking constantly, until the mixture comes to a full boil. Strain through a coarse-mesh sieve placed over a bowl. Stir in the vanilla. Press a piece of plastic wrap directly onto the surface of the pudding, and pierce the plastic a few times with a knife tip to allow the steam to escape. Let cool to lukewarm, then refrigerate until cold, about 2 hours. Layer the chilled pudding and whipped cream evenly in 4 to 6 parfait glasses or footed bowls. Serve immediately, or refrigerate for up to 8 hours before serving.