Old fashioned butterscotch pudding recipe - Custards and puddings

Author: Bonnie Castro

It takes only minutes to whip up a batch of Warm Chocolate Pudding with Chili Spiced Walnuts...take your first silky, indulgent spoonful and let the endorphins flow! this quick and easy dessert is a twist on everybody's favorite comfort food ~ this rice pudding recipe can easily be made vegan, too.

Old-Fashioned Butterscotch Pudding
Butterscotch Pudding
Warm Chocolate Pudding with Chili Spiced Walnuts
Creamy Coconut Rice Pudding (vegan or not)

Old-Fashioned Butterscotch Pudding

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by: Melissa Clark
Total time: 150 minutes
Yields: 4 servings
Number of ingredients: 11

Ingredients:

4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup/165 grams dark brown sugar
1 tablespoon unsalted butter
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)

How to cook:

Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

Notes: Butterscotch Pudding Recipe ~ Old Fashioned Style, In a medium bowl or large measuring cup, whisk together whole milk and cornstarch. Set aside. In a medium saucepan combine butter, brown sugar …

Tags:

chocolate pudding with chili spiced walnuts creamy coconut rice pudding vegan warm chocolate pudding with chili spiced walnuts

Butterscotch Pudding

Old Fashioned Butterscotch Pudding ~ this silky, crave-able pudding satisfies a primal need for comfort. Warm or cold, butterscotch pudding is always right.
Provided by: Sue Moran
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1/2 cup dark brown sugar
1/2 tsp salt
3 Tbsp water
1 cup whole milk
1 cup heavy cream
3 Tbsp corn starch
3 large egg yolks
3 Tbsp unsalted butter, room temperature, cut into pieces
1 tsp vanilla extract
2 tsp bourbon (optional)

Nutrition:

How to cook:

Over medium/medium-low heat, melt the brown sugar with the salt and the water. The water helps the sugar to dissolve and melt evenly. Heat until bubbling, and continue to cook for 5-6 minutes more, keeping a close eye on it and making sure it doesn't burn. Don't stir it while it is cooking, but you can swirl the pan around a bit to distribute the heat if needed.
Allow the melted brown sugar to cool for a few minutes.
Meanwhile, dissolve the cornstarch in a little bit of the milk, and whisk until very smooth. Add the egg yolks, and whisk until smooth.
Add the corn starch slurry to the rest of the milk and cream, and whisk briefly to combine everything.
Add the milk/cream mixture to the partially cooled brown sugar, whisking as you go. The sugar will seize up and become hard, but don't worry, everything will melt once the pan goes back on the heat.
Return the pan to the heat, and gently bring the whole mixture to a boil over medium-low heat, whisking constantly. Once all the brown sugar has dissolved and the mixture is beginning to thicken, switch to a silicone spatula so that you can scrape the bottom and sides of the pan as it thickens.
Once the pudding comes to a boil, (it should be quite thick), take it off the heat and immediately pour it through a fine mesh strainer.
Add the butter, vanilla extract, and whiskey (if using), and whisk vigorously to combine (I whisked mine for a good minute or so to get the butter well incorporated.)
Pour the pudding into serving containers, and enjoy warm, or allow it to fully set in the fridge. It will be fully set in a couple hours.

Notes: Old-Fashioned Butterscotch Pudding, Using a large heatproof bowl, put egg yolks, cornstarch and salt and whisk until the mixture is smooth and there are no lumps. In a medium, pot over …

Warm Chocolate Pudding with Chili Spiced Walnuts

It takes only minutes to whip up a batch of Warm Chocolate Pudding with Chili Spiced Walnuts...take your first silky, indulgent spoonful and let the endorphins flow!
Provided by: Sue Moran
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

1 egg white
2 Tbsp sugar
1 tsp chipotle chili powder
1 cup walnut halves or larger pieces
3 cups whole milk
4 Tbsp unsalted butter
2 large eggs
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp unsweetened cocoa powder (I used Hershey's Special Dark)
1/2 tsp salt
4 ounces chopped semi sweet or bittersweet chocolate
1 tsp vanilla extract

How to cook:

Set oven to 325F
Whisk the egg white until frothy. Whisk in the sugar and chili powder. Add the walnuts and stir to coat them completely.
Spread out the walnuts in a single layer on a parchment or silpat lined baking sheet.
Bake until they are toasted and dry, about 25 minutes, tossing them around every 10 minutes or so. Set aside to cool, then give them a rough chop.
Put the milk and butter in a heavy saucepan and bring up to a simmer.
Meanwhile whisk the eggs, sugar, cornstarch, salt and cocoa powder in a heatproof bowl.
Just as the milk comes to a simmer, take it off the heat and drizzle about a cup of the hot milk into the egg mixture, whisking the entire time. Then pour the egg mixture back into the saucepan and put back on the heat. Heat, while stirring constantly, until the pudding thickens and just comes to a boil. Take off the heat and whisk in the chopped chocolate and the vanilla extract, whisk or stir until it is smooth and all the chocolate has melted.
Pour the pudding through a mesh strainer and then fill your serving bowls. Top with the chili spiced walnuts and serve warm.

Notes: 1 Sallys Baking Addiction reviews, Review groups:

Creamy Coconut Rice Pudding (vegan or not)

Creamy Coconut Rice Pudding ~ this quick and easy dessert is a twist on everybody's favorite comfort food ~ this rice pudding recipe can easily be made vegan, too.
Provided by: Sue Moran
Total time: 40 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1 cup arborio rice
a couple of recycled vanilla beans
13.5 oz can of coconut milk
1/3 cup sugar
1/2 cup fresh grated coconut meat
1 tsp vanilla bean paste
1 tsp coconut extract
1 Tbsp dark rum (or 1 tsp rum extract)
1/2 cup heavy cream (or more coconut milk for a vegan version)
1/3 cup sweetened shredded coconut (toasted *)

How to cook:

Cook the rice in 4 cups water for 15 minutes.
Drain and return the rice to the pan and add the coconut milk, vanilla bean pods, sugar, coconut meat, rum, vanilla paste and coconut extract.
Bring up to a simmer and cook on low for about 15 to 20 minutes, stirring constantly, until thick and the rice is tender.
Stir in the heavy cream, remove the vanilla pods, and ladle the pudding into serving dishes.
Top with toasted coconut and enjoy hot, or refrigerate until chilled.
* To toast the coconut, spread it out in a small saute pan and cook over medium low heat, stirring constantly, until it turns a golden brown. It can burn in an instant, so watch it very carefully.

Notes: Old-Fashioned Butterscotch Pudding Recipe, Ingredients 4large egg yolks 3tablespoons cornstarch ½teaspoon fine sea salt ¾packed cup/165 grams dark brown sugar …