Butterscotch Pudding, with Scotch of course!
I have a new favorite flavor of pudding – butterscotch. I will admit that I never liked butterscotch anything for most of my life because most things labeled “butterscotch” just tasted like caramel colored super sweet sugar. Enough to make my teeth hurt just thinking about it. I changed my mind many months ago when I was at a whole foods store (not Whole Foods TM, but a similar kind of store). I saw some store made butterscotch pudding in the cooler and something came over me to try it. It was topped with whipped cream and it was like heaven on a spoon. I paced myself and ended up eating it on three different occasions just to stretch it. It was that good. I started to think about the name and realized that it contains two of my favorite words – butter & scotch. What a revelation!
I also must admit while I am admitting things that this recipe has been waiting to get posted since Thanksgiving, as this was the dessert du jour on that favorite of all days (mine at least).
So once I decided this was going to be dessert, I went on the hunt for a good recipe and found this one by David Lebovitz. According to David: “… You’ll also notice I add a splash of whiskey. One theory is that the name ‘butterscotch’ is a derivation of ‘butter-scorched’. Others say it that it meant ‘scotching’ or cutting, which they did to slabs of buttery, creamy caramels when making candy. Although the name implies it, it doesn’t have to have scotch or whiskey in it, but I find the flavors marry so well that I can’t resist adding a little shot.” Interesting, but I totally don’t care, I want scotch in my butterscotch and so be it! I am glad David agrees. He also says something else I absolutely agree with: “But one decision I refuse to let you make is to be one of those people that wants to press plastic wrap on top of the puddings to avoid that delicious, chewy skin that forms on top. If you don’t like pudding skin, why are you eating pudding in the first place?” Thank you, spoken like a true pudding lover!
Of course there is also butter in the recipe which completes the prerequisites for my butterscotch pudding. The only way I deferred from the recipe is in the sweetener; I used coconut palm sugar instead of the brown sugar and found it to be absolutely lovely. I also topped it with fresh whipped cream and cocoa nibs. Since this recipe contains scotch, it is not technically gluten free. I was happy to find that it didn’t bother me in any way. Must be one of the perks of Scottish genes! But if you are GF, you could skip it and maybe allow the butter to brown before adding the sugar to it, to give it more of a deep flavor.
David Lebovitz’s Butterscotch Pudding (adapted from Ripe For Dessert)
INGREDIENTS:
4 tablespoons butter, salted or unsalted
1 cup packed dark brown or cassonade sugar (I used coconut palm)
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract
METHOD:
Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.
In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.
Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.
Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.
Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.
Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.
Jenni - February 27, 2012 at 5:53 pm
Butterscotch pudding–real butterscotch pudding–is my favorite! Sometimes I make it using some caramelized sugar, too. But that fake kind is So Gross! Glad you’ve been converted, Jenn!
Rosa - February 27, 2012 at 6:53 pm
Divine! I love this flavor.
Cheers,
Rosa
cat @ NeoHomesteading.com - February 27, 2012 at 7:09 pm
This sounds soooooo good. I love butterscotch pudding but I’ve never made it. I’m always afraid of caramel-y, toffee making like processes. This sounds really easy!
patsy - February 27, 2012 at 10:24 pm
I think that this must pure heaven! I’ve only had the “other” butterscotch pudding… may just have to give this a try and see what I’ve been missing!
Nuria - February 28, 2012 at 4:23 am
Wow, this must be sooooooo delicious! Mmmm, I have to try it :D. I bet my husband loves me more after he tastes it ;D
Ben - February 28, 2012 at 9:44 am
I really didn’t care for butterscotch candy either until I moved to the States and it grew on me. Now, this dessert sounds like something I could easily fall in love with. Happy Thanksgiving 😀
Arlene (Mom) - February 28, 2012 at 12:44 pm
Well there you go again! Loved the post and that little bit of attitude 🙂
It looks yum!
ValleyWriter - February 28, 2012 at 2:16 pm
I think you’re right on with most butterscotch being way too sugary/caramel-like. But this looks yummy. I love the addition of whiskey, too! I have some honey whiskey my brother left with us – might be perfect in this!
City Share - February 28, 2012 at 3:30 pm
It’s amazing how many things have been ruined by processed imitations (sicky sweet butterscotch among them). Yours looks so good. My mouth is now watering for a sweet treat. I’ll have to see what I can find for a fix…
5 Star Foodie - February 28, 2012 at 9:59 pm
Mmm…. that pudding sounds just heavenly! Excellent with the actual whiskey!
vanillasugarblog - March 1, 2012 at 12:40 pm
yes this is how it should be, not that crappy sugary stuff.
don’t you love when you do research and find out good news about some food item? love that.
Laurie - March 1, 2012 at 1:58 pm
Whisky and brown sugar.. yumm.. love the flavors! Love pudding! Love David Lebovitz’s desserts!
tasteofbeirut - March 3, 2012 at 10:55 am
My son growing up used to always request butterscotch for any dessert, cake or pudding, and I did not like to use the chips that all these recipes called for; now this is a recipe I could use! Sounds perfect!!!
Bren @ Flanboyant Eats™ - March 15, 2012 at 2:31 pm
I grew up eating butterscotch candies and loved them. could never have enough. but as an adult, i find them to be very much like you describe– caramel-colored candy with a lot of sugar and only a slither taste of the branded flavor. this might help me get into the groove of liking it a again. a pudding is always safe! 🙂
maria - March 20, 2012 at 6:37 pm
Cant wait to try this recipe! Of course butter scotch means you add scotch whiskey! I just wanted to ask, do you have any control over the ads that appear in your blog. There is this really nasty one by Land O Lakes that advertises their toxic butter. It is all genetically engineered ingredients including using milk that has bovine growth hormone, ge canola oil (90% canola oil in USA is genetically engineered).anyhow, I hate to see it pop up when I am looking at your gorgeous recipes!