Cooking Lesson #209: Butterscotch Pudding

How you doin’? Homemade butterscotch custard or pudding is one of the most underrated desserts. It doesn’t have the telltale flavor of chocolate or the fun little beads in tapioca, yet it does have that comeback flavor of rich creamery butter and brown sugar that makes it so very desirable.
 
In my recipe, we’re combining the outstanding flavors of caramelized brown sugar and butter with vanilla and a little American bourbon. This butterscotch pudding recipe is luxuriously creamy, velvety-rich, and totally unforgettable topped with a spoonful of toffee and fresh whipped cream.
 
Butterscotch was originally a confection whose primary ingredients were brown sugar and butter, but other ingredients such as corn syrup, cream, vanilla, and salt were also included. The earliest known recipes, in mid-19th century Yorkshire, used molasses in place of or in addition to sugar.
 
Butterscotch was made famous in 1851 when Queen Victoria was presented ice cream covered with a butterscotch sauce, made of melted butterscotch candies and cream. However, the term “butterscotch” is also often used more specifically to refer to the flavor of brown sugar and butter together even if the actual confection “butterscotch” is not involved, such as in butterscotch custard pudding.
 
Prep time:  5 minutes
Cook time:  7 to 10 minutes
Chill time:  1 to 2 hours
Yield:  2 servings
 
Ingredients
1/4 cup packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
Dash salt
1 cup 2% milk (see ChefSecret below)
1 large egg yolk, lightly beaten
1-1/2 teaspoons butter
3/4 teaspoon pure vanilla extract
1 teaspoon American bourbon
2 tablespoons homemade whipped cream
2 teaspoon toffee or brittle bits (optional but recommended)
 
Directions

1. In a small saucepan, combine the brown sugar, cornstarch and salt.
2. Add the milk and egg yolk and stir until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Continue to stir for another 1 to 2 minutes until the pudding has thickened.
4. Remove from the heat; stir in the butter, vanilla and bourbon if using.
5. Cool to room temperature, stirring several times.
6. Pour into 2 individual ramekins. Cover with the food film touching the surface and refrigerate until chilled, 1-2 hours.
7. Top with whipped cream and toffee bits.

ChefSecret:  To make a richer pudding substitute a portion (or all) of the milk with a little half and half or whipping cream.

Covid-19 Quip of the Day: “With the threat of another outbreak of Covid-19 I went to the store the other day and noticed the shelves were a bit empty, but I wasn’t frightened enough to eat tofu yet.”
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