Butterscotch Pudding!

I have a massive collection of bookmarked recipes. I read too many cooking blogs, and I bookmark everything that looks interesting. Then, when it’s time to make something new, I sift through them and pick whatever strikes my fancy.

Tonight, it was butterscotch pudding. I have two recipes bookmarked for it, one from Eggbeater and one from David Lebovitz.

Both recipes had their good points. I like the idea of using half cream and half butter from the Eggbeater recipe. I preferred using just the two eggs from the David Lebovitz recipe – things that use part of an egg always result in the other half of the egg sitting in the bowl in my fridge until the next time I clean it out. It seems more efficient to use whole eggs when I can. I didn’t want the alcohol in it – my idea of butterscotch pudding doesn’t include actual scotch.

So I picked and chose the things I liked from each one, and came up with my own version.

First, I melted the butter, and mixed in the brown sugar. The longer you let the sugar cook, the more intensely butterscotch-y the pudding will be, but if you leave it too long or don’t stir it enough, it will burn and you’ll have to start over. I compromised at 5 minutes.

I heated up some of the milk to combine with the cornstarch – I’ve never had good luck getting cornstarch to combine with cold liquids. Make sure it’s cooled down enough to touch before you add the eggs, though, or you’ll end up with Butterscotch Scrambled Eggs instead of pudding.

Once the sugar is done, add the rest of the milk, whisk, then add in the egg mixture and whisk more. At this point, you don’t want to leave the stove until it’s done. If you don’t keep it moving, the bottom will get thicker then the top and you’ll get lumps – or if you leave it unstirred long enough, the bottom will burn and you’ll have to start over.

After it comes to a simmer, cook for another minute. I poured it into bowls through a strainer just in case, but there weren’t any lumps to strain out.

It was amazing. Rich and creamy, almost closer to a custard then a pudding. And the butterscotch wasn’t subtle – it really popped. It may be the best pudding I’ve ever had.

Next time, I’d put it in smaller bowls – it was a bit rich for the serving size I’d picked. Other then that, I wouldn’t change a thing!

( see the recipe )