It seems that I have been on a never-ending search for good pudding recipes...we like pudding!! Picky-picky husbands favorite is butterscotch and I found one, last year, that had a fantastic flavor, but it was a little thick and paste-y for our tastes.
Because it had such a rich butterscotch taste, I've been tinkering with the thickening agents and the final results have produced a real keeper of a recipe.It is light, creamy, very butterscotch-y and super quick and easy to make... no tempering of eggs or anything complicated, just mix, bring to a boil then add butter and extracts...it is done in a snap!!
3 egg YOLKS
2 cups half and half
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon rum extract
In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch. Once mixed well, stir in the half and half and the egg yolks; whisk until well mixed (run a spatula over the bottom of the pan to make sure you have everything out of the corners).
Cook on medium high until it just starts to boil (stirring the whole time). When it starts to bubble, the pudding should already be nice and thick; remove from heat.
Whisk in the butter and extracts; mix well. Pour into dessert dishes and put some plastic wrap or wax paper directly onto the surface of the hot pudding. This will stop any pudding skin from forming.
NOTE: You get the best flavor if you use a combination of vanilla and rum extracts. If you don't have rum extracts, just use all vanilla.
Because it had such a rich butterscotch taste, I've been tinkering with the thickening agents and the final results have produced a real keeper of a recipe.It is light, creamy, very butterscotch-y and super quick and easy to make... no tempering of eggs or anything complicated, just mix, bring to a boil then add butter and extracts...it is done in a snap!!
1 cup brown sugar
3 level tablespoons corn starch3 egg YOLKS
2 cups half and half
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon rum extract
In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch. Once mixed well, stir in the half and half and the egg yolks; whisk until well mixed (run a spatula over the bottom of the pan to make sure you have everything out of the corners).
Cook on medium high until it just starts to boil (stirring the whole time). When it starts to bubble, the pudding should already be nice and thick; remove from heat.
Whisk in the butter and extracts; mix well. Pour into dessert dishes and put some plastic wrap or wax paper directly onto the surface of the hot pudding. This will stop any pudding skin from forming.
Put in the fridge until well chilled.
NOTE: You get the best flavor if you use a combination of vanilla and rum extracts. If you don't have rum extracts, just use all vanilla.
Tag :
PUDDING
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