Mayme, Jon and Michelle are living in NE Mpls. Freelance artists / designers / landscapers and art teachers we are trying to our best to get by during this RECESSION. We continue to enjoy life and most importantly eat good food.
On the eve of Yom Kippur, Mayme made butterscotch pudding from scratch. She was a bad Jew. It was worth it though because it was goooood!
Butterscotch Pudding Recipe
yield: Makes 4 servings
active time: 15 min
total time: 1 3/4 hr
1/2 cup packed dark brown sugar
2 tablespoons plus 2 teaspoon cornstarch
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 teaspoon pure vanilla extract
Accompaniment: lightly sweetened whipped cream
Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.
Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
Mayme suggests making this dessert on a cool fall day. Jon recommends viewing Miss Marple, the British television series. Dim the lights and accessorize your table with a candelabra ( we used birthday candles in ours -- disclaimer: they will stay lit for only five minutes).